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Veg and Dumpling stew

Easy, rich and warming veg stew topped with dumplings. Adjust the veg based on the season. Adapted from A Veg Taste From A to Z. Serves 4

Ingredients

  • Olive oil
  • Salt & pepper
  • 450 g potatoes
  • 400 g squash peeled and cubed
  • 1 onion cubed
  • 2 cloves garlic minced
  • 2 bay leaves
  • 80 ml red wine
  • 2 tbsp tomato puree
  • 1 litre veg stock
  • A big handful cavolo nero or other greens chopped
  • 1 tin cannellini beans

For the dumplings

  • 150 g plain flour
  • 1 tsp baking powder
  • 1 tsp sage
  • 1 tsp smoked paprika
  • 75 g veg suet
  • 100 ml cold water approx.

Instructions

  • Over medium heat, saute the veg (except the greens) in olive oil, with bay leaves and salt & pepper. When it starts to caramelize, add the wine. After 2-3 min, add the tomato puree and stock. Simmer ~20 minutes.
  • Meanwhile, mix the flour, baking powder, sage, paprika and 1 tsp salt. Add the veg suet to get a crumbly texture, then cold water just until the dough comes together. Form 12 dumplings and set aside.
  • Stir into the stew the greens and beans (with juice). Bring to boil, arrange dumplings on top (add more stock if needed) and simmer ~20 minutes until dumplings puff up and all veg is tender. Enjoy!