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Mixed Vegetable Stew with extra light dumplings

Servings : 6-8 
Preparation Time : 20 mins, cooking about an hour 
Difficulty : Easy 

Nice, easy, straightforward vegetable stew with very light veggie dumplings. Ingredients are very fluid, just use what vegetables you have, or need using up.

Ingredients

Vegetables are easily mixed and matched; I just use whatever I have around, or needs using up.

1 small cauliflower
1 small head of broccoli
2 onions
1/2 doz mushrooms
1/2 marrow
1/2 sweet potato
3-4 carrots
1-2 parsnips
1 garlic clove
2-3 pints vegetable stock
seasoning
herb of choice; rosemary, basil, etc
tablespoon plain flour
tablespoon tomato puree

For the veggie dumplings

250g self-raising flour
125g butter or margarine
100ml water

Method

Heat a little oil in a pressure cooker, or large pan with lid.

Slice or dice the onions and fry gently (sweat) for 3-5 minutes, add the finely chopped and peeled garlic clove, fry softly for another minute or two.

Peel, quarter lengthways, and then chop the carrots. Add to the pan. Fry softly, stirring often for 2-3 minutes.

Add the herb of choice, tomato puree and the tablespoon of plain flour. Mix in well. Then add the hot vegetable4 stock.

Prepare the other vegetables:

Cauliflower & broccoli; cut into florets.
Mushrooms; cut into halves or quarters
Marrow; halved, scooped, peeled and chopped into 1cm dice.
Sweet potato & parsnips; peeled and cut into 1cm dice.

Add these to the pan and simmer gently for 25-30 minutes. You can add more and other vegetables as you'd like, but leave room, about 1/4 of the pan for the dumplings.

Stir every now and then, to help the flour thicken the sauce and cook out.

Making the veggie dumplings

Sift the flour into a bowl with a pinch of salt. Cut up the margarine into small chunks, drop in and then with your fingertips rub into breadcrumbs; just as you would for a crumble mix. Once even crumbs and there are no lumps of margarine, work in the 100ml of water.

Hold the bowl with one hand, and mix with the other, soon becomes very malleable and lovely to work with.

Divide into 12 even pieces, and roll into balls.

Break up the veg with a wooden spoon, giving a little stir to stir them up a bit.

Add the dumplings to the top of the pan, they will soak up a lot of sauce, so if there's room to top up with a little hot water, no is a good time, but you need to leave a good inch for them to grow into.

Put the lid on and simmer for another 30 minutes. I sometimes flip my dumplings over about halfway through.





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