Vegan recipes that are easy to follow, tasty and healthy
1 red onion, sliced
2 celery stalks, chopped
8oz (200g) carrots, chopped
8oz (200g) potatoes, chopped
8oz (200g) courgettes or broccoli, sliced
4 tomatoes, peeled and chopped (or a tin of chopped tomatoes)
4oz (100g) red lentils
14oz (or 1 tin) red kidneys bean (cooked)
1.5 pints (850ml) vegetable stock
For the dumplings:
4oz (100g) plain flour
2 tsps baking powder
1 tsp paprika
1 tsp mixed herbs
1 oz (28g) vegetable suet
Fry onion and celery in 1 tbsp vegetable oil for 3-4 minutes. Add stock, carrots and potatoes. Bring to the boil and cook for 5 minutes. Stir in courgettes/broccoli, tomatoes, lentils, beans, 1 tsp paprika or chilli powder, salt and pepper. Bring to boil again, cover and cook whilst making the dumplings.
To make the dumplings, sift the flour into a bowl and mix in the paprika, baking powder and half a teaspoon of salt. Add the suet and herbs. Bind together with 7 tbsps water to make a sticky dough. Divide into eight portions and roll each into a ball.
Stir the stew and place the dumplings in the top so they are just covered. Cover the pan and keep simmering for 15 minutes to cook the dumplings.