Updated: Feb 14
It's autumn, the leaves are changing colour, the temperature has dropped and it's time for something comforting. Rich and cosy vegan beef stew and dumplings, a classic winter warmer. Win over your family and friends with this easy recipe which uses vegan beef strips, whole baby mushrooms, carrots, green beans and vegan suet dumplings.
For The Stew
400g vegan beef strips or protein mince (we used ALT beef style strips)
2 carrots, chopped
2 medium-sized sweet potatoes, diced
1 punnet of button mushrooms, whole
4 garlic cloves, minced
2 leeks, chopped
A handful of green beans, whole
3 tbsp of Bisto vegetable gravy granules
1 veg stock cube
1 Ltr of water
Salt and pepper
For the dumplings
200g self-raising flour
100g vegetable suet
1/2 tsp of oregano
Salt and pepper
Preheat your oven to 190 degrees Celsius.
In an ovenproof pan or casserole dish, add a little oil and fry off the leeks and beef strips for 2 minutes until the leeks have softened. Add the garlic and sauté for around 30 seconds. Add all the rest of the stew ingredients except the green beans and dumpling mixture. Give this all a good stir then cover with the lid and place in the oven for 1 hour. Remove halfway to stir.
To make the dumplings add the flour, suet and oregano into a bowl. Add lots of salt and pepper. Keep adding the water and mix well until you get a fairly sticky consistency.
Once the hour is up, remove the stew from the oven. Add the green beans and place your dumpling balls into the top of the stew. Recover and return to the oven for a further 10 to 15 minutes. You can now remove the cover and place back in the oven for a further 10 minutes to get a more crispy dumpling or leave the cover on for a softer one.
Serve with warm crusty bread and enjoy!