Menu 0
Smoky Fava Bean Goulash with Tarragon Dumplings

Smoky Fava Bean Goulash with Tarragon Dumplings

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Smoky Fava Bean Goulash with Tarragon Dumplings
Dumplings Fava Flour Hearty Pulse Flour Pulses Vegan Vegetarian Whole Fava Beans

by Sarah Barton

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

  1. Peel the carrot and potato, cut into cubes roughly 3cm.
  2. 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.
  3. Add the carrots, potatoes, passata, stock, bay leaf, fava beans and carrot/potato then cover and leave to simmer.
  4. 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.
  5. 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.
  6. 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.
  7. Serve topped with a dollop of plain soya yoghurt.


Sarah Barton
Sarah Barton

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Autumn Grain Grains and Seeds lentils Middle Eastern Pilau Mix Quick & Easy Supper Wholegrains Winter
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More