Vegetable Stew With Veggie Dumplings
- Prep Time : NA min
- Cook Time : 20 min
Serves: 4 Difficulty: Medium
It was through Linda I became a vegetarian, 20 years ago. This stew is good for cold, winter nights
- 4 Flat Mushrooms
- 2 Sweet Potatoes
- 1 Small Butternut Squash
- 2 Carrots
- 2 Red Onions
- 1 tablespoon Olive Oil
- 25 gs Cornflour
- 300 mls Boiling Water
- 1 teaspoon Yeast Extract
- For Dumplings:
- 100 gs Self Raising Flour
- 50 gs Butter
- 50 gs Grated Cheese (vegetarian)
- 1 handful of Chives
Method
Heat oil in large pan, cook chopped, red onions until soft. Add mushrooms and cook for a few minutes.
Mix 25g cornflour with small amount of cold water. Put 1 teaspoon of yeast extract in measuring jug and add 300ml boiling water.
Dice the sweet potatoes, butter nut squash and carrots then add to onion and mushroom mixture.
Add the stock and bring to boil
For dumplings:
Cut the butter into the flour then add the grated cheese and chives. Mix with cold water until it comes together (not too sticky). Then divide into four dumplings. When mixture has come to the boil, add dumplings and simmer for 20 minutes.