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Stew and Dumplings

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Dumplings on a tasty, warming vegetable stew, just the job in January! And a great way to use up any suet you might have left from Christmas baking.



  • 3 tablespoons sunflower oil
  • 1 large onion, diced
  • 300 g mushrooms, coarsely chopped
  • 2 sticks of celery, diced
  • 2 carrots, diced
  • 300 g chopped cabbage
  • 1 small potato or sweet potato, peeled and diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh or dried thyme
  • 3 tablespoons plain flour
  • 1 litre vegetable stock
  • Vegetable stock
  • ½ tsp marmite
  • 1 vegetable stock cube
  • 1 tsp vegan horseradish
  • 2 tbsp tomato purée
  • Salt and black pepper
  • 1 litre of boiling water


  • 150 g self-raising flour
  • 75 g vegetable suet
  • ¼ tsp salt
  • Freshly ground black pepper
  • 1 tsp chopped or dried parsley or other herbs
  • Approximately 100 ml of cold water


  • Heat the oven to 190 C,
  • Prepare the stock. Put the stock ingredients in large jug or bowl and stir them all together.
  • Put the bulgar (or cracked) wheat into a small bowl and
  • Heat the oil in a large, oven proof pan with a lid and add the onions with some salt, cooking them on a high heat for 5-10 minutes until they are translucent but keep them moving so that they do not burn.
  • Add the vegetables and sauté them, stirring all the time for about five more minutes. Add the garlic and continue to cook and stir for a few more minutes. Now add the plain flour, continuing to stir. When the vegetables are coated with the flour, stir in the stock and thyme or other herbs. Stir well, until thickened.
  • Lower the heat and simmer, uncovered, for 10 minutes. Add seasoning at this point, according to your taste.
  • While the stew simmers, prepare the dumplings. Put the flour into a bowl with the salt and stir in the suet. Make a well in the centre and add some of the cold water, mixing it in with a fork until it becomes a quite loose dough.
  • Spoon eight dollops on to the top of the stew, keeping each dollop separate if possible. Put the lid on the pan and simmer very gently for 20 minutes.
  • Put the pan in the oven for 15 minutes, with the lid on. Remove the lid and cook for a further ten minutes to crisp up the dumplings.

Serves 4