Wholemeal Dumplings and Vegan Casserole

frying pan, 1½lt/2½pt oven proof dish and mixing bowl

VEGAN CASSEROLE
1 onion
2 tbsp olive oil
2 leeks
1 celery stalk
1 red pepper
1 courgette
2 garlic cloves
1 red chilli
1 tsp thyme
2 tsp ground coriander
600g tomatoes, chopped
salt and pepper

VEGAN WHOLEMEAL DUMPLINGS
150g Doves Farm Organic Self Raising Wholemeal Flour
75g vegan suet
1 tbsp parsley, chopped
¼ tsp salt
¼ tsp pepper
125ml water

180°C, Fan 160°C, 350°F, Gas 4

Vegan Casserole

1. Pre-heat the oven.
2. Dice the onion and put into a frying pan, add the olive oil and put over a medium heat.
3. Chop the leeks, celery and red pepper into chunks, slice the courgette and add these to the pan.
4. Finely dice the garlic and chilli and add them to the pan with the thyme and coriander.
5. Cook over a medium heat for 4-5 minutes stirring occasionally.
6. Add the tomatoes and cook until they collapse.
7. Season with salt and pepper, then tip everything into a 1½lt/2½pt oven proof dish.

Vegan Wholemeal Dumplings

1. Measure the flour and suet into a mixing bowl.
2. Chop the parsley into the bowl, add the salt and pepper and stir to combine.
3. Add the water and stir to form a dough.
4. Divide the dough into 8 or 9 pieces and roll each into a ball.
5. Place the dough balls on top of the casserole.
6. Bake for 50-55 minutes until the dumplings are lightly browned on top.