Vegan Bean and Dumpling Casserole
A healthy and hearty meal that is perfect for a cold day. It is full of protein and delicious plus quick to make so what more could you want in a recipe?!
Ingredients
- 4 tablespoons vegetable oil
- 1 onion (sliced)
- 1 parsnip (sliced)
- 2 sticks Celery (chopped)
- 425g/ 14 oz mixed beans
- 425g/ 14 oz Baked Beans
- 450ml/ 12 fl oz vegetable stock
- 4 tablespoons chopped herbs
- 150g/ 5oz self-raising flour
- 75g/ 3 oz vegetable suet
- salt and pepper
Instructions
- Heat the oil in a large saucepan and fry the celery and onion with the parsnip for 3 minutes.
- Add the mixed beans and baked beans along with the stock and 3 tablespoons of the herbs. Bring to the boil and then turn down heat to let the mixture bubble gently uncovered for 8-10 minutes until slightly thickened. Season to taste.
- Mix the flour and suet with the remaining herbs and some salt and pepper in a bowl. Add 8-9 tablespoons of cold water to make a soft dough.
- Put 8 rounded tablespoonfuls of the dough into the saucepan evenly spaces around. Cover with a lid and cook gently for 10 minutes until the dumplings are cooked. Serve straight away.