Vegetable stew and dumplings

    Vegetable stew and dumplings

    99saves
    45min


    9 people made this

    About this recipe: A hearty vegetarian winter warmer that even carnivores can't resist.

    Cheshire, England, UK

    Ingredients
    Serves: 4 

    • olive oil, as needed
    • 2 onions, sliced
    • 3 garlic cloves, crushed and sliced
    • 3 tablespoons plain flour
    • 1.4L vegetable stock
    • 8 to 10 medium potatoes, peeled and cut into nice sized pieces
    • 2 carrots, sliced
    • 1 stick celery, sliced
    • 1 handful long-grain rice
    • 2 teaspoons mixed herbs
    • 6 tablespoons cooked lentils or chickpeas (optional)
    • salt and black pepper
    • Dumplings
    • 175g self-raising flour
    • 75g vegetable suet
    • water, as needed

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat a little oil in a flame-proof casserole or stew pot and gently fry the onions and garlic until just browned.
    2. Add the flour and mix well before pouring on the stock, a little at a time, stirring continuously.
    3. Add the vegetables, rice, herbs and lentils or chickpeas (if using). Season to taste. Bring to the boil then lower heat to simmer for 10 minutes.
    4. In the meantime, make the dumplings by sifting the flour into a bowl and mixing with the suet. Add a little water, a tablespoon at a time, until the mixture forms a soft dough (don't let it get sticky). Form the dough into 8 small balls and coat with flour.
    5. Drop the dumplings into the stew and continue simmer for another 20 to 25 minutes until the dumplings are fluffy and soft.
    6. Serve with a slice of crusty bread.

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    Reviews (2)

    2

    I followed the recipe carefully and although the "juice" was lovely with crusty bread, the dumplings remained stodgy even after 30 minutes. They never became "fluffy and soft". I may try again with a few less potatoes, a few other ingredients and smaller dumplings. - 16 Feb 2009

    1

    yummy lovely and warming, full of flavour. Everybody loved it. - 15 Jan 2013

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