Tomato and Bean Stew with Herby Dumplings

Serves: 4-6 people
Prep: 60 mins

This all in one pan Tomato and Bean Stew with Herby Dumplings couldn’t have been a better meal in the last few days of wind, rain and snow. It really is a great big pan of comforting deliciousness and so easy to make 👌💯 - says Theablevegan.

What you’ll need:

Stew:

• 2 celery sticks, finely chopped

• 4 carrots, finely chopped

• 2 white onions, finely diced

• 3 tins cannellini beans, drained and

• 2 tsp dried oregano or mixed herbs

• 1 carton passata

• 150ml Marigold Bouillon

• 1 tbsp tomato purée 

Omelette filling:

• 160g self-raising flour

• 100g vegetable suet

• 2 tbspn  Marigold Engevita Nutritional Yeast

• 1 tbspn fresh parsley, chopped

• Salt and black pepper

• 150ml water

How to do it:

Stew:

1. Heat the oven to 220*

2. Heat a little olive oil in a deep bottomed pan on the hob and gently fry the celery, carrots, onion and garlic until softened

3. Add the beans, oregano, passata, vegetable stock and tomato purée, stirring as you go

4. Season with salt and black pepper, stir through and leave to simmer gently while you make the dumplings

Dumplings:

1. Add the self-raising flour, vegetable suet, salt, pepper, nutritional yeast and freshly chopped parsley to a mixing bowl and stir through, adding up to 150 ml cold water to bring it to a dough as you go

2. Divide and roll into 12 dumplings, adding each one to your stew mixture

3. Place the lid on top and bake in the oven for 20 minutes

4. Take the lid off and return the pan to the oven to bake for a further 10 minutes until the dumplings have a slight crispy top

5. Divide the stew and dumplings between bowls, garnish with freshly chopped parsley and enjoy ☺️

This recipe is made by Theablevegan in collaboration with Marigold Health Foods. Thank you Theablevegan😊

Products used: