Vegetable Cider Casserole with Herbed Dumplings


Vegetable Cider Casserole with Herbed Dumplings
 
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Author:
Cuisine: British
Serves: 6
Ingredients
For the stew:
  • 1 onion, finely chopped
  • 2 garlic cloves finely chopped
  • 1 large stick celery, finely chopped
  • 1 large carrot, finely chopped
  • 1 large carrot, thickly sliced
  • 1 large leek, thickly sliced
  • 3 large flat mushrooms, cut into chunky pieces
  • 2 parsnips, sliced thickly
  • 1 heaped tbsp tomato paste
  • 400g can chopped tomatoes
  • 200g can butter beans, drained
  • 1 bottle (330ml) cider
  • 2 cups vegetable stock
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • 2 large bay leaves
  • 1 T Worcestershire sauce
For the dumplings:
  • 1½ cups wholemeal flour
  • ⅓ cup ground almonds
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 T nooch
  • ½ t dried sage
  • ¼ t dried thyme
  • ⅔ cup soy milk
Instructions
To prepare the stew:
  1. Preheat the oven to 180 degrees centigrade.
  2. In a large oven proof casserole dish (with a lid) fry off the finely chopped onion, garlic, celery and carrot for 5 minutes until softened.
  3. Add all the other stew ingredients, mix well and bring to the boil.
  4. Once boiling, turn down to a simmer, place on the lid and make the dumplings
To make dumplings:
  1. Mix all the dry ingredients together in a large bowl, then slowly add the water and mix just until it all comes together. The dough should be like a scone dough, not too sticky but soft and easy to divide into portions. Add a little more flour or water until it feels right if necessary.
  2. Roll gently and quickly into 8 evenly sized balls, flatten slightly and place, evenly spaced, on top of the stew.
  3. Put the lid back on and pop into the oven for 30 minutes.
  4. Serve with mashed potato and steamed greens. 🙂