Root vegetable stew with British suet dumplings
It's not often I cook traditional British food (most of it is pretty boring), but I can never resist a good stew and suet dumplings.
You could easily make this vegan by substituting the Quorn mince for a vegan alternative - or just skipping it altogether.
Blog post with more pics here :)
Serves 2-3
2tbsp sunflower oil
100g Quorn mince
1 onion, diced
1 leek, halved lengthwise and then sliced
1 large potato, diced
50g turnip, peeled and diced
1 carrot, thickly sliced
1 small sweet potato, peeled and diced
500ml water
1 vegetable stock cube
3tbsp gravy granules
1tbsp vegetarian Worcestershire sauce
1tbsp tomato ketchup
For the suet dumplings:
50g vegetarian suet
100g self-raising flour
4tbsp water
Salt
Pepper
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
In a large, oven-proof saucepan, heat the oil and add the Quorn mince, onion and leek. Fry gently for 5 minutes, or until the vegetables are slightly soft. Add the remaining stew ingredients and bring to a simmer. Ensure the water reaches to the same level as the vegetables.
Cover the pan with a lid, and place in the oven. Cook for 1 hour, stirring halfway, until the potatoes and other vegetables are soft.
In a small bowl, mix the flour and suet, and add a little water at a time. You may not need to use the whole 4tbsp, or you may need a little more - stop when the mixture forms a sticky dough. Seasonn generously with salt and pepper, and any herbs and spices you wish to add.
Spoon the dumpling mixture on top of the stew in several dollops, being sure to leave a little room for them to expand. Return the pan to the oven, uncovered, for 15-20 minutes, or until the dumplings can be speared with a knife that comes out clean.
Dish out the dumplings. If needed, add another spoonful or two of gravy granules to thicken the sauce, and then serve hot.
You could easily make this vegan by substituting the Quorn mince for a vegan alternative - or just skipping it altogether.
Blog post with more pics here :)
Serves 2-3
2tbsp sunflower oil
100g Quorn mince
1 onion, diced
1 leek, halved lengthwise and then sliced
1 large potato, diced
50g turnip, peeled and diced
1 carrot, thickly sliced
1 small sweet potato, peeled and diced
500ml water
1 vegetable stock cube
3tbsp gravy granules
1tbsp vegetarian Worcestershire sauce
1tbsp tomato ketchup
For the suet dumplings:
50g vegetarian suet
100g self-raising flour
4tbsp water
Salt
Pepper
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
In a large, oven-proof saucepan, heat the oil and add the Quorn mince, onion and leek. Fry gently for 5 minutes, or until the vegetables are slightly soft. Add the remaining stew ingredients and bring to a simmer. Ensure the water reaches to the same level as the vegetables.
Cover the pan with a lid, and place in the oven. Cook for 1 hour, stirring halfway, until the potatoes and other vegetables are soft.
In a small bowl, mix the flour and suet, and add a little water at a time. You may not need to use the whole 4tbsp, or you may need a little more - stop when the mixture forms a sticky dough. Seasonn generously with salt and pepper, and any herbs and spices you wish to add.
Spoon the dumpling mixture on top of the stew in several dollops, being sure to leave a little room for them to expand. Return the pan to the oven, uncovered, for 15-20 minutes, or until the dumplings can be speared with a knife that comes out clean.
Dish out the dumplings. If needed, add another spoonful or two of gravy granules to thicken the sauce, and then serve hot.