Veggie Stew and Dumplings – gluten free, vegetarian
This simple vegetarian stew is warming, healthy and perfect for a cold day. It’s super easy to make as you literally just pop all the ingredients into a slow cooker and leave it on a low heat for 7-9 hours. It can be ready for you when you get in from work!
It’s thick and delicious and freezes really well too, so we usually make batches to keep for when we don’t have time to cook.
The buckwheat dumplings are optional as this dish still tastes great without them, but we think it’s worth trying them as they are also delicious and really filling.
Serves 4.
Ingredients:
For the stew:
3 carrots
2 parsnips
3 sweet potatoes
1 onion
1 tsp. oregano
1 tsp. black pepper
1 tbsp. tomato puree
3 garlic cloves
1 x 400g can/14oz chickpeas
2 x 400g cans/28oz chopped tomatoes
Handful of chopped kale
For the dumplings:
225g/8oz of buckwheat flour
2 tsp. baking powder
1 tsp. ground pepper
2 tsp. mixed herbs
225ml/7.5fl oz almond milk
2 tbsp. coconut oil
Method:
- Chop the potatoes (we leave ours unpeeled as there’s so much nutrition in the skin), carrots, onion, garlic and parsnips and place into the slow cooker.
- Add the oregano, black pepper, chickpeas, cans of chopped tomatoes and tomato puree, stir and leave on a low heat for 7-9 hours.
- With 30 minutes left before serving time; start to make the dumplings. Mix together all the dry ingredients until fully combined, then stir in the milk and melted coconut oil until the dough comes together. (It should be very thick).
- Mould the dumplings into 4 balls then drop into the slow cooker with the stew and leave for 20-30 mins.
- Add the kale to the slow cooker 5 minutes before serving.
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Based on 2 Review(s)
