3 large white potato (peeled and diced into 2 cm chunks)
2 tbsp olive oil
700 ml vegetable stock
1 tsp dried parsley
1 tsp dried thyme
1 tbsp Worcestershire sauce (check its vegan)
1 tbsp tomato paste
1 x 400g can of butter beans (drained & rinsed)
Categories
Dinner
Mains
Steps
Start by adding all of the dumpling ingredients to a food processor except for the milk, and process on the dough function for a few seconds to help the butter crumble into the flour, then slowly add the milk until a sticky dough ball forms (between 60-80ml). If it’s too wet add a Tbsp more flour and process again. You can also do this by hand and knead for around 5 minutes for the dough to come together. Then place the dough covered in the fridge to chill while you go ahead with the rest.
Finely slice your carrots, mushrooms, onion and garlic, and diced potatoes and add to a large frying pan/skillet (one that has a lid) with the olive oil and cook over medium-high heat for 5 minutes while you prepare the liquid/sauce.
Add all of the remaining stew ingredients except the beans to a jug, stir together, then pour over the veggies, bring to a boil, then add the beans and stir to combine.
While the veggies simmer away for a further 5-10 minutes, remove your dough from the fridge and roll into 9 balls. Then place in the stew, making sure not to have them touching/too close as they expand while cooking, cover, and leave to cook over medium heat for 10 minutes. Remove the lid, drizzle a little of the sauce over each dumpling and cook for a further 3-5 minutes.
