Bean Stew with Herby Dumplings
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Method
- Chop all the veg and combine in a slow cooker with the canned tomatoes, stock and gravy powder; stir well
- Cook on low for 4-5 hours
- Cut the soya marge into the flour and rub in until the mixture resembles bread crumbs
- Mix in the fresh and dried herbs, then add the soya milk to make a light but firm dough
- Divide the dough in to 12 (balls or shaped using a cookie cutter) and arrange the bits on top of the stew at the end of the cooking time
- Turn the slow cooker up to high and cook for a further 30 minutes
- Serve with a crisp fresh salad, or cooked veg of your choice!
Cooking Temperature: Low/High
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Cooking Time: 4-5 hours+ 30 minutes
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Serves: 4
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Keeps For: 3-5 days
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Tips and Comments
- You could cook this in about 90 mins, started on the hob then finished in the oven but it probably wouldn't be quite as flavoursome.
- Vary the veg and try with chickpeas for a change; can be served with rice or crusty bread if dumplings seem like hard work!
- See Not-Dairy for info on soya marge and milk.