Root vegetable casserole with herby dumplings

Serves 4

4 tbsp olive oil
8 shallots – peeled and halved
2 garlic cloves – peeled and sliced
150g carrots – peeled and thickly sliced
250g sweet potatoes – peeled and diced
150g parsnips – peeled and diced
250 potatoes – peeled and diced
175g button mushrooms
1 tin of kidney beans
350ml strong vegetable stock
200ml of cider or red wine
1 bay leaf
1 tbsp gravy granules (Bisto Favourite or Vegetable) to thicken


For the dumplings:

125g self-raising flour
60g dairy-free cheese – grated
3 tbsp chopped fresh parsley
60g dairy-free margarine
Salt and pepper

First, make the dumplings. Lightly mix all the ingredients and season. Add about one tablespoon of water to bring it together and make a soft dough. Form into about 16 small walnut-sized balls and set aside.

Heat the oil in a large pan. Add the shallots and garlic and fry for two minutes, stirring occasionally. Add the vegetables and sauté for another four minutes, then add the mushrooms and sauté for another minute.

Add the vegetable stock, along with the cider or wine, the bay leaf and the kidney beans and let the stew bubble for another five minutes.

Add the gravy granules and stir in well to allow the sauce to thicken. Then place the dumplings on top so that they are about ¾ immersed. Cover with a lid and simmer slowly for 15-20 minutes.

Adapted from The Cranks Bible by Nadine Abensur