Recipe: Vegan Slow Cooker Dumpling Stew

From goodhousekeeping.com

This warming and hearty stew is perfect to welcome in the colder months. Portobello mushrooms work best for their ‘meaty’ flavour, but you can use any fresh mushrooms you like

Welcome in the colder months with this hearty and warming stew. Portobello mushrooms mimic a meaty flavour and lentils provide a delicious source of protein, whilst Marmite will add a deep richness to the stew. Fluffy thyme dumplings top this vegan slow cooker recipe, which is sure to become a winter favourite! 

Ingredients

For the stew

2 tsp. vegetable oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 tbsp. tomato purée

3 tbsp. plain flour

150 ml vegan red wine

2 carrots, cut into 1cm rounds

300 g portobello mushrooms, sliced

2 x 400g tins green lentils, drained and rinsed

700 ml vegetable stock

Small handful thyme sprigs

1 tbsp. Marmite, optional  

Small handful fresh parsley, roughly chopped (optional)

For the dumplings

100 g self-raising flour

40 g vegan spread, chilled, we used Pure 

1 tsp. dried thyme

Directions

1. For the stew, heat oil in a large pan over medium heat, add onion with a large pinch of salt and cook for 10min, stirring regularly, until softened. Stir in the garlic and tomato purée, and cook for 1min, until fragrant. Add the flour and stir to coat the onion mixture. Gradually add the red wine, stirring constantly to prevent the flour forming lumps. Cook for 1min then transfer mixture to a slow cooker.
2. Add the carrots, mushrooms, lentils, stock, thyme and some seasoning. Cover and cook on high for 4hr.
   
3. After 4hr, fish out the thyme sprigs and discard. Stir through marmite, if using, and check seasoning. 
4. Make the dumplings. In a bowl, rub the flour, vegan spread and plenty of seasoning together with your fingertips, or pulse in a small food processor, until mixture resembles fine breadcrumbs. Stir in the dried thyme then sprinkle over 2-3tbsp cold water and stir/pulse until it comes together. Divide and roll into 8 balls. Uncover the stew and arrange dumplings on top, spaced apart. Re-cover and cook on high for 1hr, until the dumplings are cooked through and fluffy. Sprinkle with parsley, if using, and serve. 

Per serving:

Calories: 387

Protein: 16g

Total fat: 9g

Saturates: 2g

Carbs: 50g

Total Sugars: 8g

Fibre: 11g

https://www.goodhousekeeping.com/uk/food/recipes/a34271859/vegan-slow-cooker-dumpling-stew/