Winter Stew and Vegan Dumplings Slow Cooker

I love winter recipes that involve throwing everything into the slow cooker! Firstly because it makes them super easy to throw together, but also because it's so lovely coming to a home that smells delicious. 

This hearty winter stew is full of lovely winter veg and the dumplings are like the cherry on top! Depending on where you are in the world, there might be certainly vegetables that are easier to source than others. Go with whatever is available seasonally. 

 

winter stew recipe

INGREDIENTS

4 x white onions

2 x tbsp olive oil

1 bunch celery

3 x carrots

2 x parsnips

2 x sweet potato (I used one orange one white)

Half a swede

1 tin black beans

1 tin black eyed beans

8 tbsp vegan bouillon

2 litres water

1 cup lentils (I used red)

2 tbsp herbes de provence

1 cup of garden peas

DUMPLINGS

200g flour (gluten free)

150g vegetable suet

2 tbsp nutritional yeast

1 tbsp herbes de provence

Pinch of two of salt

 

HERE'S HOW

Chop the onions, sauté in a pan with olive oil for 5 to 10 mins until soft, add to the slow cooker

Peel and chop the remaining veg, add to the slow cooker with the beans, lentils, bouillon, water and herbs - just don’t add the peas

Cook on high for 2 hours and low for a further 4 (you may need to adapt depending on your slow cooker)

When your stew needs just half an hour longer, add the peas and dumplings, replace the lid and warm for 30 mins

Dumplings

Add all the dry ingredients to a mixing bowl

Make a well in the centre and pour in 2 tbsp of water, stir well and then keep adding a little water at a time until the mixture forms a dough

Shape the dough into 8 dumplings by rolling in your hand

Place in fridge until you’re ready to cook them

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1 comment

  • This slow cooked casserole is absolutely delicious!

    Penny Scriven

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