Sandis Crock Pot Vegetarian Stew With Dumplings Recipes

Steps:

• Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
• Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
• To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
• Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

Steps:

• Put all ingredients into crock pot in the morning, cooking on low all day (8 - 10 hours). If desired, you may thicken the broth with a tablespoons of cornstarch mixed into a little water.
• NOTE: Turn up to high, allow broth to bubble, then add cornstarch mixture or dumplings. Dumplings will take longer to cook in the crock pot.
• Mix lightly then drop by tablespoon into simmering stew, cover and cook for 15 minutes.
• Note: By adding a little less milk and/or a little more flour, you can have drop biscuits (omit parsley, if desired). Add your favorite herbs for delicious herb dumplings/biscuits.
• OH YEAH DO NOT PEEK.

Steps:

• Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
• Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
• Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

Steps:

• Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
• Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
• Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
• Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.