This is a easy to make vegan stew which is really great to make on a cold winters day. It’s full of flavour and really filling. The stew has good levels of protein with both beans and lentil – you can replace the mixed beans with any beans of your choice. Similarly, you can use different vegetables and ones that you may prefer.
| Prep Time | 30 Mins |
| Cook Time | 60 Mins |
| Servings |
People
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Ingredients
Stew
- 2 Medium carrots Sliced
- 2 Medium onions Sliced
- 5 Stalks celery Sliced
- 1 Medium Leek Sliced
- 1 Medium Turnip Sliced
- 1 Medium Swede Cubed
- 6 Mushrooms Sliced
- 2 Tins Mixed beans
- 100 g Red Lentils
- 2 Medium tomatoes Chopped
- 200 ml passata
- 2 Litres Vegetable stock
- 1 Tbsp Tamari
- Sea salt and black pepper for seasoning
Dumplings
- 250 g Self raising flour Gluten free
- 125 g Vegan margarine
- Sea salt and black pepper for seasoning
- Water to mix
- Handful Parsley to garnish
Ingredients
Stew
Dumplings
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Instructions
Stew
- Peel and cut up the vegetables and place in a large saucepan. Add the beans and lentils
- Add passata, tamari and vegetable stock to the saucepan. Season
- Bring the stew to the boil and then cover and simmer for 60 mins
Dumplings
- Place flour and margarine in a bowl
- Rub the flour and margarine together to make fine breadcrumbs. Season. Add water to make into a smooth dough
- Divide dough into 24 pieces, and roll into small balls. 30 minutes before the stew is cooked – gently drop the dumplings into the stew. Cover the stew and dumplings and simmer.
- Serve and garnish with parsley.
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