Vegan Stew with Herby Gluten-Free Dumplings

• A hearty and delicious stew with herby, fluffy dumplings.
• A mouthwatering and comforting winter warmer.
• Vegan and Gluten-Free.
• Makes enough for 3-4 generous servings.

Plain White Flour, Gluten-Free, 1kg (Dove's Farm)

150g Gluten Free Flour

Soya Drink 1L (Bonsoy)

150ml Soya Milk

Gluten-Free Baking Powder 130g (Doves Farm)

1 Tsp Baking Powder

Clearpring Organic Rapeseed Oil 500ml

2 Tbsp Rapeseed Oil

Tamari Soya Sauce, Gluten Free 150ml (Meridian)

2Tbsp Tamari Soy Sauce

Organic Vegetable Stock Pots 96g (Kallo)

2 Stock Pots

Bay Leaves, Organic 15g (Sussex Wholefoods)

2 Bay Leaves

Allspice Berries, Organic 100g (Sussex Wholefoods)

3 Allspice Berries

Chopped Basil Leaf, Organic 75g (Sussex Wholefoods)

2 Tsp Basil

Rosemary Leaf, Organic 30g (Sussex Wholefoods)

2 Tsp Rosemary

Pink Himalayan Salt, Fine 1kg (Naturita)

To Taste

Ground Black Pepper 25g, Organic (Just Natural Herbs)

To Taste

Ground Chilli 25g, Organic (Just Natural Herbs)

To Taste

Other Ingredients

• 1 Large Onion
• 1 Medium Leek
• 2 Medium Carrots
• 2 Medium Potatoes
• 1 Courgette
• 1 Red Pepper
• 1L Water

Method

1. Cut your vegetables into desired shapes.
2. Heat the rapeseed oil in the big saucepan on the medium heat. Add onions, leeks, bay leaf and allspice, and fry until golden.
3. Add potatoes, carrots, courgette and red pepper to the saucepan. Cover with 1 litre of water and bring to boil.
4. Reduce the heat, add stock pots and simmer for about an hour until vegetables are tender and water is reduced.
5. Add rosemary and tamari sauce. Season your stew with chilli powder, pepper and salt according to taste.
6. To make dumplings, mix flour with soya milk, baking powder, basil, salt and pepper in a little bowl.
7. Drop the dumpling mix by spoonfuls into boiling stew. Cover and simmer for 15 minutes.
8. Serve hot.