Vegetable Stew with Dumplings
Vegetable stew plus hearty DUMPLINGS!!
It’s all about the comfort food for lots of us at the moment in these testing times. This hearty recipe can hopefully provide some of that, with the added bonus of great nutrition too ❤️
It’s a fun one to involve the kids with the dumpling making (as long as you don’t mind the mess!!)
It’s also super cheap and simple but I’m aware that plain and SR flour are not that easy to come by at the moment :(
In a roasting tin:
Roughly chop a courgette, an aubergine, an onion, a sweet potato, leeks... basically whatever veg you have in the house right now!
Roast in a hot oven for 20 mins in a little oil, add some crushed garlic 5 mins before the end.
Meanwhile on the hob, in a saucepan, warm up half a can of chopped tomatoes and 300ml of vegetable stock (or enough to cover the veg) If you’re adding boiled carrots to your stew, use the carrot water mix with the stock so you catch any carrot goodness from the water. Top tip: also adding half a glass of red wine adds an amazing flavour!
Take the vegetable tin out of the oven and mix through a table spoon of plain flour. Add the whole lot to the saucepan, put a lid on and simmer.
For the Dumplings...
125g Self Raising Flour
65g Cold Butter
A splash of cold water
(Optiomal: salt & pepper, Italian mixed herbs)
Grate the butter into the flour. Rub together into breadcrumbs. Mix in salt/pepper/herbs if you want to. Add a splash of cold water and make into a dough. Divide and roll into 12 balls. Half submerge into the stew, cover and cook for 30 minutes.
Serve with rice or quinoa :)
Should serve 3 people ish depending on your portion sizes. The stew with keep in the fridge for a couple of days and the pre-cooked dumplings will keep in the fridge too so only cook how many you are going to eat and then you can have it again another night!
This can also all be done in a slow cooker on low for a few hours and then just add the dumplings 30 mins before you want to eat.