Vegan Stew and Dumplings
By Ocado
Published on 17 January 2023
You can make this hearty vegan stew and dumplings with vegetables you’ll probably have in the kitchen already. Made with fresh chilli and spiced with cumin and smoked paprika, with coriander-infused vegan dumplings, this plant-based stew is full of goodness and boasts light Mexican flavours. It only takes 15 mins of prep time, before you leave the stew to bubble away and it’s bound to make you feel warm and nourished on a cold evening. We reckon that anyone will love this tasty dish. Looking for more vegan recipes? Look no further.Time and servings
1 hr 25 minsTotal time
4Servings
15 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 20 g of vegan butter
- 1.5 tsp of sea salt
- 1 tsp of smoked paprika
- 1 red chilli, finely chopped
- 1 large red onion, sliced
- 200 g of celery, sliced
- 1 medium sized sweet potato, cut into small chunks
- 100 ml of red wine
- 1 tin of chopped tomatoes (400g)
- 1 tbsp of wholegrain mustard
- 1 medium courgette, sliced then halved
- 1 tin of kidney beans (400g), drained and rinsed
- 100 g of self-raising flour, plus more for coating the dumplings
- 2 tsp of nutritional yeast
- 1 tsp of ground black pepper
- 0.5 tsp of ground cumin
- 50 g of vegetable suet
- 15 g of fresh coriander, chopped, plus more to serve
- 5 garlic cloves, finely chopped
- 2 medium carrots, sliced
- 500 ml of vegetable stock
- 2 bay leaves
Method
Step 1
Add the oil to a large cast iron casserole dish over a medium heat, followed by the vegan butter, 1 tsp of the sea salt, the smoked paprika, red chilli, garlic, red onion, celery, carrots and sweet potato. Stir together and sauté for 10 mins.Step 2
Add the red wine and mix well, followed by vegetable stock, chopped tomatoes, mustard and bay leaves, then stir again.Step 3
Mix in the courgette and kidney beans, cover and leave to simmer over a low heat for 30 mins.Step 4
Preheat the oven to 180°C/160°C fan/gas 4.Step 5
While the stew cooks, begin making your dumplings. Add the self raising flour, ½ tsp sea salt, the nutritional yeast, black pepper and cumin to a large bowl, then mix together.Step 6
Add the vegetable suet and coriander, and rub into the dry mixture, then gradually add 50ml water and mix well to form a firm but pliable dough.Step 7
Roll the dumplings into 10 balls and then dust each of them lightly with flour then set aside ready for cooking.Step 8
Take the stew off the heat, add the dumplings on top of the stew, cover and bake in the oven for 20 mins at 180°C/160°C fan/gas 4 and then uncover and bake for a further 10 mins until the dumplings turn golden brown.Step 9
Serve with more chopped coriander and cracked black pepper.