Vegetable Cider Casserole with Herbed Dumplings
Prep time
Cook time
Total time
Author: Deb
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:
- Preheat the oven to 180 degrees centigrade.
- 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.
- Add all the other stew ingredients, mix well and bring to the boil.
- Once boiling, turn down to a simmer, place on the lid and make the dumplings
To make dumplings:
- 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.
- Roll gently and quickly into 8 evenly sized balls, flatten slightly and place, evenly spaced, on top of the stew.
- Put the lid back on and pop into the oven for 30 minutes.
- Serve with mashed potato and steamed greens. 🙂
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