Vegan British Dumpling Stew
Rich and cosy vegetable stew with butternut squash, broccoli and cannellini beans topped with puffy British-style vegan dumplings.
Servings: 4
Calories: 481kcal
Ingredients
...for the stew...
- 2 cups Potatoes 450 grams
- 2 cups Butternut Squash 400 grams
- 1 Broccoli Head
- 1 can Cannellini Beans 250 grams
- ⅓ cup Red Wine
- 1 Onion
- 2 Garlic Cloves
- 2 Bay Leaves
- 2 tablespoon Tomato Puré
- 1 tablespoon Olive Oil
- Vegetable Broth around 1 liter
- Salt
- Pepper
...for the dumplings...
- 150 gr Plain Flour
- 75 gr Vegetable Suet
- 1 teaspoon Baking Powder
- 1 teaspoon Sea Salt
- 1 teaspoon Sage
- 1 teaspoon Smoked Paprika optional
- Cold Water approx 100g
Instructions
- Prepare the vegetables for the stew: cut the broccoli florets roughly to the same size, finely chop the garlic cloves and cube the potatoes, the onion and the butternut squash.
- Heat the olive oil in a pan, add the chopped vegetables, the bay leaves and season with salt and pepper. Sauté on medium-high heat until the vegetables start to caramelize, then add the red wine.
- Allow the wine to evaporate (2-3 minutes), then add the tomato puré and the vegetable broth, and simmer the soup for around 20 minutes.
- Prepare the dumplings. Combine the dry ingredients in a bowl (flour, baking powder, salt, sage and smoked paprika) with the vegetable suet until they turn into a crumbly texture. Add cold water a bit at the time until the dough comes together in a ball. Form 12 dumplings the size of a ping pong ball.
- Stir the cannellini beans with their juice into the stew. Bring it to a boil then arrange the dumplings on top of the veggies (add more vegetable stock if too dry).
- Simmer for another 20 minutes (or more, if the vegetables are still hard) until the dumplings puff up.
Nutrition
Calories: 481kcal | Carbohydrates: 71g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Potassium: 1367mg | Fiber: 10g | Sugar: 7g | Vitamin A: 9472IU | Vitamin C: 175mg | Calcium: 206mg | Iron: 5mg