Hearty, filling and rich, this recipe involves very little steps and it’s the ideal accompaniment for a chilly afternoon or evening! The dumplings are the centre piece of the recipe and are inspired by eating my mum’s Polish dumplings growing up.
Serves 2-3 people
For the Stew…
1 white onion chopped
2 cloves of garlic diced
2 carrots chopped
2 sticks of celery chopped
1 x 400g (14.1oz) tin of butter beans (235g drained weight)
1 x 400g (14.1oz) tin of chopped tomatoes
2 tsp mixed herbs
250ml (8.5 fl.oz) vegetable stock
4 vegan sausages chopped
For the dumplings…
1 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp fresh thyme
2 tbsp olive oil
1/2 cup soya milk
1. If your vegan sausages are frozen, remove them from the freezer 10 minutes before loading the slow cooker so they are easier to slice.
2. Add all stew ingredients into a slow cooker pan and turn on the slow cooker. Cook for 4-6 hours on the low setting.
3. Meanwhile, prepare the dumplings by combining all the ingredients in a bowl. If the mixture is too wet to handle, add a little more flour. Roll the dumpling mixture into 8 evenly-sized balls and place in the slow cooker for the last 20 minutes of cooking.
4. We like to serve our stew with homemade garlic bread!