Updated: Oct 19, 2020
I was hoping that the cold nights would be drawing to a close by now but thanks to whatever reasons it doesn't seem to be getting warmer at night. So my answer to keeping warm at night of course involves food. Like a true food lover.
Now I like Stew to still have a meaty flavour, especially with dumplings. Also because I live with meat eaters and it is easier for the everybody involved in the eating process.
Now I hear you saying "why does a vegan want to still taste meat?"- because I didn't hate meat flavour, I just disagree with the impact the current meat industry has on the climate (and that is the last I am saying- this space is not a place to be preached to.lol)
Now I believe everyone should be vegan, even if it is part-time. Meat seems to be getting more and more expensive, so here meat eaters can save money, relax, do some good, and still get the meat flavour you want. Everybody wins.
Now I always use K.D.Davis & Son's for my fruit and veg and I have never had any issues, the produce always last longer and it is so much better than supermarket produce. I have included a link if anyone wants to check them out, which I highly suggest you do.
Now my recent change to only using my local market was proven right these past few days, and when developing this recipe. The hankering for Stew and Dumplings happened whilst visiting a well known supermarket, so out of convenience (which is all supermarkets offer in my opinion) I grab a couple of the stew bags. I am sure you know what I mean, most supermarkets do them. These included some carrots, the smallest parnsip I have ever seen, a swede, and some onions. Now, I understand my levels of quality may have been high, but upon opening the bags all the veg was wet and half of the onions had to be thrown away. So please use your local markets. I promise you that you will not be disappointed with the quality, quantity or prices.
Sorry for my slight rant. And back to deliciousness.
Now you can use whatever vegetables you like for this really, or whatever needs using before it's past its best but this is mine. I will not be offended if it is tweaked.
In fact share with me your versions.
This recipe can also be either done in a slow cooker, over the stove in a large pot or in an oven pot.
For the liquid smoke I suggest checking out the local supermarkets 'World Food' isle. I found one very cheap in supermarket. So much cheaper than online.
dash to taste- Liquid Smoke
6 small or 2 large- Onions (diced)
1 cube- Vegan Stock Cube
4 Tbsp- beef gravy
260g- Plain Flour
2 Tsp- baking powder
30g- vegan butter
½ tsp- Salt
180ml- plant milk
½ tsp- Smoked Paprika
½- Black Pepper
1 tsp- Wholegrain Mustard
1. Chop, dice and cube all veg and place in the pot.
2. Add water and stock cube. Stir and turn slower cooker to high setting. On the stove set to a high heat to get to a boil and then reduce to simmer. Leave for 2 hours.
3. Stir in gravy granules. Add salt and pepper to taste.
4. Add liquid smoke a little at a time tasting until reaching desired smokey flavour.
5. Combine all dumpling ingredients in a bowl and make a dough.
6. Shape into desired size and place in the stew.
7. Keep on a simmer for 1 hour. Or place in the oven for 30 minutes. The dumplings should swell and when golden in colour on top they should be done.
8. Serve hot with Vegan Shiz Sourdough Bread
9. Once cool store in the fridge for 3 days or freeze for later.
Hope you enjoy this comfortable, easy recipe.
Let me know how you get on and share your pictures. I would love to hear from you.