One of my absolute favourites. Ideal to put in the slow cooker on a Sunday morning ready for a comforting and tasty evening meal, but can also be made on the stove. Perfect on its own or if you want a more filling meal serve with mash and steamed green veggies.
What you need:
For the Stew
- 1 Red Onion halfed and sliced
- 2 Echalion Shallots halfed and sliced
- 3 Cloves of Garlic minced
- 1 Large Sweet Potato diced
- 2 Large Carrots diced
- 2 Large Parsnips diced
- 2 Veg Stock cubes in 1 Litre of boiling water
- 2 tsp of Vegan Bouillion
- 2 tsp of Bisto Gravy Granules
- 1 tbsp of Tomato Puree
- 1 tsp of Rosemary
- 1 tsp of Tarragon
- Salt and Pepper to Taste
For the Dumplings (Makes 8)
- 50g of Vegetable Suet
- 100g of Self Raising Flour
- 5 tbsp of Cold Water
- Salt and Pepper
- Pinch of Rosemary and Tarragon (Optional)
What you need to do:
- In your slow cooker (or in a saucepan on a low heat) spray a little oil and add in onions, shallots and garlic followed by all remaining ingredients for the stew.
- Cook of high for 5-6 hours and remove lid for last 1-2 hours to allow liquid to reduce (if required) and give a good stir so that the carrots, sweet potato and parsnip start to break down a little and lose their shape. If cooking on the stove bring to the boil and then reduce heat and simmer with a lid on for 90 minutes stirring occasionally and then take lid off for 30 minutes and allow to reduce until veg has started to break down. Do a taste test and add more salt and pepper if required.
- Combine ingredients for the dumplings in a bowl until they form a large slightly sticky ball. Cut into 8 equally sized pieces and with floured hands roll into balls.
- Add to the top of the stew and put the lid on to allow to steam for 45 minutes in the slow cooker and 20-30 minutes on the stove.
This recipe is easy to adapt and add to. Butterbeans go great in this as do other root vegetables.