Smoky Fava Bean Goulash with Tarragon Dumplings

by Sarah Barton June 18, 2020

We love a dumpling! This wonderfully warming and sustaining supper is enhanced with deliciously herby fava flour dumplings. This recipe comes to us from Sarah Barton via Day Radley's Vegan Chef School.

Makes 2 generous portions

Ingredients

1 medium Carrot
1 Baking Potato
2 tbsp Olive Oil
1 Onion
1 clove Garlic
1-2 tsp Hot Smoked Paprika
250ml Passata
250ml Vegetable Stock
1 Bay Leaf
½ can Fava Beans, drained (or 125g cooked Fava Beans)
1 Yellow Pepper
60g Fava Bean Flour
60g Potato Starch or Tapioca Flour
½ tsp Baking Powder
¼ tsp Bicarbonate Of Soda
pinch Salt And Ground Pepper
2 tbsp Fresh Tarragon
1 tbsp Lemon Juice
1 tbsp Olive Oil
60ml Water

Method

Peel the carrot and potato, cut into cubes roughly 3cm.
Cut the onion in half and thinly slice, do the same with the garlic. Heat 1 tbsp olive oil in a saucepan, add the onion and garlic and gently fry until lightly browned. Add the hot smoked paprika and fry for another couple of minutes to release the flavour.
Add the carrots, potatoes, passata, stock, bay leaf, fava beans and carrot/potato then cover and leave to simmer.
Heat 1 tbsp olive oil in a small frying pan. Thinly slice the pepper into strips, then fry on a high heat until slightly charred.
Add the flours, raising agents, tarragon, salt and pepper in a mixing bowl and stir well. Mix in lemon juice, olive oil and water then mould into 4 dumplings.
Add the peppers to the goulash, stir together, then carefully place the dumplings on top. Put a tight-fitting lid on the saucepan and leave to steam on a low heat for 30 minutes, without removing the lid.
Serve topped with a dollop of plain soya yoghurt.

Sarah Barton

Author

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