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Winter Vegetable Stew with Herb Dumplings

Winter Vegetable Stew with Herb Dumplings

by The Cook and Him October 30, 2019

This winter veg stew makes a hearty and warming supper for a cold dark evening, with nutty emmer grains and deliciously savoury fava bean flour dumplings. And at Halloween it's a great use for any surplus pumpkin flesh, far too good to waste! Another wonderful recipe from The Cook and Him.

prep: 20 mins / cook: 1 hour 30 mins / inactive: 0 mins / total: 1 hour 50 mins / quantity: 4 - 6 servings

Ingredients

For the Vegetable Stew
  • 1 medium Leek, thinly sliced, washed and drained
  • 3 cloves Garlic, peeled and crushed
  • drizzle of oil
  • 1 cup (180g) Wholegrain Emmer
  • 4 cups (1 litre) Vegetable Stock
  • 1 cup (190ml White Wine
  • 1 sprig Rosemary, needles only (or use ½ tsp dried)
  • 4 sprigs fresh Thyme, leaves only (or use 1 tsp dried)
  • 2 tsp Wholegrain Mustard – or use English or Dijon
  • 1 Carrot, peeled or scrubbed and roughly diced
  • ¼ Butternut Squash or Pumpkin, peeled and roughly diced
  • 1-2 Sweet Potatoes (depending on size), peeled and roughly diced
  • ½ Turnip, peeled and roughly diced
  • Salt and pepper to taste
For the Herb Dumplings
  • 1½ cups (210g) Fava Bean Flour
  • 2 tsp Baking Powder
  • 4 tblsp (50g) Vegan Block Butter, roughly diced
  • 2 tblsp Nutritional Yeast
  • Pinch Salt and Pepper
  • 1 tsp Dried Oregano
  • 1 tblsp chopped Fresh Parsley (or use 1 tsp dried)
  • ½ cup (125ml) Unsweetened Plant Milk (Oat Milk works well)

Method

  1. Prep the leeks and garlic and add to an oven proof saucepan with a drizzle of olive oil. Saute over a gently heat until just starting to soften
  2. Stir in the emmer, stock, wine, herbs and mustard then bring to the boil and gently simmer , stirring occasionally, for 25 minutes
  3. While that's cooking, prep the remaining vegetables
  4. Stir the vegetables into the stew and cook for another 25-30 minutes until most of the liquid has been absorbed and the vegetables are tender
  5. While that's cooking make the dumplings - put the flour, baking powder and butter into a bowl
  6. Rub the butter into the flour using your fingertips until no lumps of butter remains and the mixture looks like coarse sand or breadcrumbs
  7. Stir in the yeast, salt and pepper, oregano and parsley
  8. Stir in enough milk to make a soft, slightly stick dough
  9. Roll into balls and place on a tray or plate
  10. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  11. Gently place the dumplings on top of the stew and place the saucepan in the oven for 25-30 minutes until the dumplings are crisp and golden
  12. Serve immediately - though re-heated leftovers are just as delicious!



The Cook and Him
The Cook and Him

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