Vegan sausage, bean & vegetable stew with herb dumplings / Serves 6-8
- 2 tbsp olive oil
- 1 onion, finely sliced
- 2 leeks, finely sliced
- 2 sprigs rosemary
- 2 cloves garlic, finely chopped
- 600g new potatoes, diced
- 350g carrots, peeled and diced
- 2 bay leaves
- 400g tin borlotti beans
- 400g tin pinto beans
- 2 tbsp tomato puree
- 6-8 vegan sausages, chopped
- 1.5 litre vegetable stock
- 200g curly kale
- Salt and pepper to taste
DUMPLINGS (makes 16 dumplings)
- 100g vegetable suet
- 200g self raising flour
- 150ml water
- Leaves from one sprig of rosemary, finely chopped
Heat 2 tbsp olive oil over a medium heat in a large saucepan. Add the sliced onions and leeks, and cook for ten minutes until soft. Next, add the garlic and rosemary sprigs, then cook for another couple of minutes, making sure the garlic doesn't brown.
Add the chopped new potatoes and carrots, stirring well to coat in the oil. Add the drained borlotti beans, pinto beans and tomato puree, then pour over the hot vegetable stock. Cover with a lid, then leave to cook for around around fifteen minutes before adding the dumplings.
To prepare the herb dumplings, mix together the ingredients in a bowl with your hands to form a pliable, firm dough. Divide the mixture into eight, then roll into balls.
Stir the chopped kale and sausages into the pan, then place the dumplings on the surface of the stew*. Place a lid over the pan and leave to cook over a medium heat for 20 minutes.
To serve, ladle into bowls and enjoy.
*If you plan on saving leftovers for another meal (as I definitely did), only make the amount of dumplings you plan to eat straight away and cook them fresh each time to serve.