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Vegan Vegetable Stew & Dumplings

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

This vegan Vegetable Stew & Dumplings is the perfect meal for valentines day!

It's one of my favourites, Joss makes this for me every year on our anniversary!


This is a super filling and healthy meal, perfect for those colder days. It serves 4 so great for some left overs the next day!


The recipe for this stew is so easy to follow and it is so impressive! Your valentine will be so in love with this and with you for making it!


We use the cauliflower as the meat in this meal, so you can adjust the recipe to ut as much as you would like in.

You could also add mushrooms if that's something you enjoy, just put them in towards the end as you don't want to over cook them.


If you like a bit of heat then you can add some chilli flakes.


Looking for some inspiration for dessert? Check out our other Valentine Recipes


We hope you like these recipes as muhc as we do!


Please remember to tag @marisasveganrecipes on facebook and instagram if you make any of our recipes!























Vegetable Stew with dumplings - Serves 4


Ingredients


1 medium White Onion - rough dice

1 large red Pepper - rough dice

2 stalks of Celery - chunky sliced

2 cloves of Garlic - crushed

½ to 1 head of Cauliflower - florets This is your meat replacer so you want as much cauliflower as you would usually have meat/replacer.

2 medium Carrots - 1 cm cubed

2 Stock cubes - crushed

½ bottle of Red Wine - Make sure it's a vegan one!

½ tube of Tomato Paste/Puree

2 tbsp Cornflour


Dumplings (makes 8) - Follow Suet packet instructions.


100g Suet

200g Self Raising Flour

Pinch of Salt

6-10Tbsp Cold water


Method


* In a large saucepan, fry off the onion and the carrot until softened.


* Once they have softened add the cauliflower, fry a little more and add the pepper and celery.


* Separately mix the wine and tomato paste together.


* Add the crushed stock cubes (no water) to the fried veg, and stir until it sticks.


* Then pour in the wine/tomato paste mix and stir again making sure to get where the stock cubes caught.


* Then add approximately 500ml - 700 ml of water (enough to cover the veg and then a bit more).


* Leave to simmer for about 20 minutes.


* While the stew simmers, start preparing the dumplings.


* Preheat the oven to 200 C.


* Mix all the ingredients for dumplings together to form a firm but pliable dough.


* Then using a dough blade or knife, divide the dough evenly into 8, then form balls out of each of the 8 doughs.


* Place on a baking sheet in the middle of the oven for about 12 minutes or until golden and crispy.


* Once the dumplings are in the oven, set about making a cornflour water mix to thicken the stew, this will be 2 tbsp cornflour and 1 ½ tbsp water, and mixed with your fingers to make sure you get all the lumps out.


* Once the cornflour water mix is sorted pour it into the stew and stir the stew, making sure to spread the mix around the pan.


Serve


Enjoy!


Please remember to tag @marisasveganrecipes on facebook and instagram if you make any of our recipes



Check out some of my other recipes;




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