Vegan Stew and Dumplings


How about this for a meal which doesn’t look like typical vegan food? I had the -somewhat weird – idea of making a stew in August while trying to work out how to use the veggies in my veg box. I borrowed heavily from this recipe on the Post Punk Kitchen website (which I highly, highly recommend for vegan recipes, by the way).

The only changes I made, was to use fresh chestnut mushrooms rather than dried, and to use Linda McCartney sausages (pre-cooked) rather than the home made seitan ones in the recipe. I fried the mushrooms in olive oil and garlic before throwing them in – this just gave them a bit more flavour and a ‘meatier’ texture.

For the dumplings, measure out 300ml of self raising flour in a measuring jug (I’ve no idea if you can have 300ml of flour – but up to that line!) and sieve into a large mixing bowl. Add a large pinch of salt, some pepper and the herbs of your choice. I used dried thyme today. Mix together, and then make a well in the middle. Pour in 150ml soya milk (or the milk alternative of your choice) and two tablespoons of olive oil. Mix this together until it forms a sticky dough. Then all you have to do is make rough balls the size of a ping pong ball and drop into the stew for the final 10-15 minutes of cooking (make sure the pan is covered).

This is definitely a recipe to make if you need to cook for meat eaters; it’s so rich and meaty. Delicious!

Edit – there was enough of this leftover to have for lunch the following day, and wow – it had improved even more! So much so that – although absolutely delicious on the first night – if I was to make this again, I’d be tempted to make it a day early….