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Hearty and delicious, this vegetable stew topped with crisp, vegan and gluten free herb dumplings is the perfect winter comfort food! #vegetables #casserole #stew #veganrecipes #vegandumplings #dumplings | Recipe on thecookandhim.com

Winter Vegetable Stew with Herb Dumplings

Prep: 20 mins | Cook: 90 mins | Total: 110 mins | Quantity: 4 - 6 servings

Ingredients

Vegetable Stew:

  • 1 medium leek – thinly sliced, washed and drained
  • 3 cloves garlic – peeled and crushed
  • drizzle of oil
  • 1 cup (180g) Hodmedods emmer whole grain (for gluten free sub with buckwheat or quinoa)
  • 4 cups (1 litre) vegetable stock
  • 1 cup (190ml) white wine
  • 1 sprig rosemary – needles only (or sub 1/2 tsp dried)
  • 4 sprigs fresh thyme – leaves only (or sub 1 tsp dried)
  • 2 tsp wholegrain mustard – can sub with English or Dijon
  • 1 carrot – peeled or scrubbed and roughly diced
  • 1/4 butternut squash – peeled and roughly diced
  • 1-2 sweet potatoes (depends on size) – peeled and roughly diced
  • 1/2 turnip – peeled and roughly diced
  • Salt and pepper to taste

Large oven proof saucepan

Herb Dumplings:

  • 1 + 1/2 cups (210g) Hodmedods fava bean flour
  • 2 tsp baking powder
  • 4 tblsp (50g) vegan block butter – roughly diced
  • 2 tblsp nutritional yeast
  • pinch salt and pepper
  • 1 tsp dried oregano
  • 1 tblsp chopped fresh parsley (or sub 1 tsp dried)
  • 1/2 cup (125ml) unsweetened plant milk – I used oat milk

Instructions

  1. Prep the leeks and garlic and add to an oven proof saucepan with a drizzle of olive oil. Saute over a gently heat until just starting to soften
  2. Stir in the emmer, stock, wine, herbs and mustard then bring to the boil and gently simmer , stirring occasionally, for 25 minutes
  3. While that's cooking, prep the remaining vegetables
  4. Stir the vegetables into the stew and cook for another 25-30 minutes until most of the liquid has been absorbed and the vegetables are tender
  5. While that's cooking make the dumplings - put the flour, baking powder and butter into a bowl
  6. Rub the butter into the flour using your fingertips until no lumps of butter remains and the mixture looks like coarse sand or breadcrumbs
  7. Stir in the yeast, salt and pepper, oregano and parsley
  8. Stir in enough milk to make a soft, slightly stick dough
  9. Roll into balls and place on a tray or plate
  10. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  11. Gently place the dumplings on top of the stew and place the saucepan in the oven for 25-30 minutes until the dumplings are crisp and golden
  12. Serve immediately - though re-heated leftovers are just as delicious!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/winter-vegetable-stew-with-herb-dumplings/