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.