Vegan Veggie Casserole With Dumplings Recipes

Steps:

• I like to chop up the veggies into chunky strips and slice everything chunky. I cut the garlic into halves.
• I only have a medium sized frying pan, so I fry the veggies in batches. Heat up the oil in the pan on a very high heat and throw in the potatoes shaking the pan so that they get golden on different sides. This usually takes about 5-7 minutes.
• Then throw in the onion and garlic cook for a further 2 minutes. If your pan is big enough, throw in the veggies one by one giving a couple of minutes in between each one to let the flavours develop. If your pan isn't big enough, empty the contents periodically into a large casserole dish.
• Once you have fried all your veggies, put all into a large casserole dish.
• Set your oven to gas mark 6.
• In a jug put the glass of wine, soy sauce, marmite, mixed herbs and stock cube. Add some boiling water, approx enough to just meet level of veggies in casserole dish. Add the cornstarch and stir it in thoroughly. Pour over the veggies in the casserole dish. Cover with foil and put in the oven.
• Shile this is in oven, make the dumplings: Rub the soya margarine into the flour, salt and pepper until it resembles breadcrumbs. Add a little water and turn into a light sticky dough. Make into little or big balls. Put on top of casserole and cover up with foil. Let it it cook covered for 30 minutes.
• After 30 minutes, remove foil and let cook for a further ten minutes.

Steps:

• Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
• Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
• Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.

Steps:

• To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
• Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
• Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
• Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.