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Vegan beef stew and dumplings in a Dutch oven
Vegan beef stew
A rich, hearty stew full of flavour but completely vegan! This one is a proper winter warmer that the whole family will love.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine British
Servings 4

Ingredients
  

For the stew-

  • 80 g Dried Soy chunks
  • 1 Turnip
  • 4 Carrots
  • 1 Large Onion
  • 2 Cloves Garlic
  • 2 tbsp Tomato paste
  • 2 tbsp Gravy granules
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Soy sauce
  • 1 tbsp Mushroom seasoning
  • 1 tsp Onion powder
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 tsp Black pepper
  • 1 tbsp Cornstarch

For the dumplings-

  • 200 g Self raising flour
  • 120 g Suet
  • 130 ml Ice water
  • 1 tsp salt

Instructions
 

  • Put the suet in the fridge.
  • Peel and dice all of the vegetables and grate the garlic.
  • Add everything (but not the dumpling ingredients or the cornstarch) into a big pot with a lid. Add 1.5 L of water and stir well.
  • Bring the mix to a boil and then put the lid on and turn down to the lowest heat leave to simmer for 1 hour.
  • After the hour stir the stew and turn up to medium heat.
  • To make the dumplings mix all of the ingredients together until they form a dough then roll out 10 even sized dumplings.
  • Add the cornstarch to a small bowl and add 2 tbsp of water and mix well.
  • Add this to the stew and stir continuously until thickened.
  • Now add the dumplings and put the lid on. Leave to cook for 20 more minutes and the stew is ready to serve.