Vegan Casserole with Dumplings
salt and pepper
Doves Farm Organic Self Raising Wholemeal Flour
Pre-heat the oven.
Dice the onion and put into a frying pan with the olive oil over medium heat.
Finely dice the garlic, chop the leeks and red pepper into chunks, slice the courgette and add these to the pan.
Cook over a medium heat for 4 – 5 minutes stirring occasionally.
Add the tomatoes, thyme. Coriander, salt and pepper.
Tip the stew into a 1lt/2pt ovenproof dish.
Put the flour, suet, salt, pepper and parsley into a mixing bowl and stir to combine.
Add the water and stir to form a ball of dough.
Divide the dough into 9 pieces and roll each into a ball.
Place the dough balls on top of the prepared casserole.
Bake for 50-55 minutes until the dumplings are lightly browned on top.
Frying pan and large oven proof dish
180°C, Fan 160°C, 350°F, Gas 4
Free from Soya, Nuts
Doves Farm Food Ltd ©