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Vegan Casserole with Dumplings

Free from Soya, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • VEGAN STEW
  • 1 onion
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 2 leeks
  • 1 courgette
  • 1 red pepper
  • 400g tomatoes, chopped
  • 1 tsp thyme
  • 2 tsp ground coriander
  • salt and pepper
  • VEGAN DUMPLINGS
  • 150g Doves Farm Organic Self Raising Wholemeal Flour
  • 75g vegetarian suet
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp chopped parsley
  • 10 tbsp water

Vegan Stew

  1. Pre-heat the oven.
  2. Dice the onion and put into a frying pan with the olive oil over medium heat.
  3. Finely dice the garlic, chop the leeks and red pepper into chunks, slice the courgette and add these to the pan.
  4. Cook over a medium heat for 4 – 5 minutes stirring occasionally.
  5. Add the tomatoes, thyme. Coriander, salt and pepper.
  6. Tip the stew into a 1lt/2pt ovenproof dish.

Vegan Dumplings

  1. Put the flour, suet, salt, pepper and parsley into a mixing bowl and stir to combine.
  2. Add the water and stir to form a ball of dough.
  3. Divide the dough into 9 pieces and roll each into a ball.
  4. Place the dough balls on top of the prepared casserole.
  5. Bake for 50-55 minutes until the dumplings are lightly browned on top.

Equipment

Frying pan and large oven proof dish

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

50-55 minutes

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Ingredients

Change Quantities:
  • VEGAN STEW
  • 1 onion
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 2 leeks
  • 1 courgette
  • 1 red pepper
  • 400g tomatoes, chopped
  • 1 tsp thyme
  • 2 tsp ground coriander
  • salt and pepper
  • VEGAN DUMPLINGS
  • 150g Doves Farm Organic Self Raising Wholemeal Flour
  • 75g vegetarian suet
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp chopped parsley
  • 10 tbsp water

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