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Vegetable stew with herb dumplings

Name: Vegetable stew with herb dumplings
Yield: Serves 4
Cuisine: British recipes
Ingredients: 25g butter; 1 onion, chopped; 1 leek, thickly sliced and washed; 3 carrots, roughly chopped; 2 celery sticks, roughly chopped; 3 tbsp plain flour; 600ml vegetable stock or water, hot; 410g can mixed pulses, drained and rinsed; Few sprigs of fresh thyme; For the herb dumplings; 225g self-raising flour; 110g vegetable suet; 2 tbsp fresh thyme leaves

Published: 28 Feb 06
Updated: 18 Mar 24

Full of nutritious vegetables and flavour, this vegetarian stew recipe has the added treat of tasty dumplings.

Easy
March 2006

Test kitchen approved

Serves 4
Ready in about 1 hour

Full of nutritious vegetables and flavour, this vegetarian stew recipe has the added treat of tasty dumplings.

Vegetarian recipes

Nutrition: per serving

Calories: 642kcals
Fat: 31.5g (16g saturated)
Protein: 15.5g
Carbohydrates: 78.8g (9.9g sugars)
Salt: 0.9g

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Ingredients

25g butter
1 onion, chopped
1 leek, thickly sliced and washed
3 carrots, roughly chopped
2 celery sticks, roughly chopped
3 tbsp plain flour
600ml vegetable stock or water, hot
410g can mixed pulses, drained and rinsed
Few sprigs of fresh thyme
For the herb dumplings
225g self-raising flour
110g vegetable suet
2 tbsp fresh thyme leaves

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Method

Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the leek, carrots and celery and continue cooking for a further 10 minutes, stirring occasionally, until softened. Stir in the flour, then gradually stir in the stock or water. Add the drained pulses and thyme, cover, and simmer for 20 minutes.
Meanwhile, make the dumplings. Mix together the flour, suet and thyme, and season to taste. Add about 125ml cold water to form a soft, slightly sticky dough – add a touch more water if it seems a little dry.
Drop large spoonfuls of the dough into the simmering stew, pushing them in so they’re just poking out – you should end up with 12 dumplings. Cover again and simmer for a further 20 minutes, until the dumplings are risen and no longer sticky. Serve with seasonal greens.