Vegan dumpling stew recipe

Delicious, warming, hearty vegan dumpling stew with root vegetables. A perfect plant-based family dumpling stew done in under 40 minutes.

Prep Time 20

Cook Time 20

Cuisine British

Servings 4 people

300 g or 1 small winter squash, peeled weight about 200g
100 g or 1 onion
200 g of carrots
150 g of parsnips
100 g of asparagus
200 g of celeriac
200 g or 1 fennel
200 g of cauliflower
100 g of leek
150 g 1 small turnip
2-3 garlic cloves, peeled and finely chopped
1 tablespoon of tomato puree
1 teaspoon of yeast extract
750 ml or 3 cups of vegetable stock
200 ml or ¾ cup of red wine
3 tablespoon of flour
2 tablespoon of margarine
A few sprigs of fresh rosemary, sage and thyme (alternatively, use 2 tablespoons of dried herbs)

Sift the flour into a mixing bowl and add the salt, nutritional yeast, herbs, horseradish and suet. Stir together then add 5 tablespoons of cold water and combine together to form a firm dough.
Divide into 8 equal pieces and roll into balls. Set aside.

First, peel all the vegetables, remove any seeds and stalks and chop them into rustic bite-sized pieces. Dice the onions, leeks and fennel more finely.
Add the onions, fennel and leeks to a heavy-based casserole dish with a little olive oil and fry for 5-6 minutes until slightly browning. Add the garlic and stir in the tomato puree, yeast extract and cook for another minute.
Add the flour and margarine and stir in thoroughly.
When the vegetables start to stick together add the red wine and whisk to stir out any lumps. Bring the wine to a boil and add the stock and herbs and add in all the chopped vegetables and simmer for 5 minutes.
Take off the heat and arrange the dumplings over the stew. Place a heavy lid on the casserole dish and place it into a pre-heated oven at 200℃/392°F for 10 minutes.
After 10 minutes remove the lid and place it back in the oven for a further 10 minutes.