- olive oil
- I large carrot – cut into batons, or you could use 100g baby carrots halved.
- 2 banana shallots – roughly chopped
- 1 stick celery – chopped
- 3 garlic cloves , crushed
- 6 or 7 mushrooms – quartered
- 150g Quorn ‘chicken’ pieces – these could be left-out, just add some more mushrooms
- fresh rosemary
- 1 tablespoon plain flour
- 100g frozen broad beans
- 100g fine green beans – chopped
- 1 teaspoon wholegrain mustard
- a slug of white wine
- 500ml vegetable stock
- 2 tablespoons Fage Greek Yoghurt – I use the 0%
- seasoning to taste
for the dumplings
- 150g self-raising flour
- 75g vegetarian suet (you could use butter instead – needs to be very cold and finely grated)
- 150g mature cheddar – finely grated
Start with the stew by heating a little oil in a stew pan or casserole dish and adding the onions, carrots and celery and let them sweat gently in the heat for a few minutes until they begin to soften slightly and gain a little colour.
Add the mushrooms and the Quorn chicken pieces if using along with the garlic and the fresh herbs and let them get a bit of colour in the pan for a few minutes before stirring in the flour, ensuring you coat all the vegetables.
Add the wine, mustard and stock and gently stir in, turn the heat down to low and let the stew bubble gently for 20 mins whilst you make the dumplings.
In a large bowl, add the flour, cheese and suet and stir together, add a little cold water and use your hands to bring it all together into a sticky dough. Divide the dough into 7 or 8 pieces and roll them in your hands to form dumpling.
Pre-heat the oven to 200C. Stir the yoghurt into the stew, then place the dumplings on top of the stew, put the lid on and let them cook gently for about 15 mins. Then take the lid off and place the casserole dish into the oven for a further 15 mins until the dumpling are golden and slightly crispy on top
Eat and of course, enjoy!