Ingredients Jump to Instructions ↓

  1. 4 medium potatoes

  2. 5 large carrots

  3. 2 medium onions

  4. 1 slice(s) garlic

  5. 5 stalk(s) celery

  6. 1 large green bell pepper

  7. 1 large red bell pepper

  8. 2 tablespoon(s) tomato puree , or paste

  9. 1 can(s) tomatoes , chopped

  10. 1 can(s) butter beans or chickpeas

  11. 1/2 cup(s) frozen or fresh garden peas

  12. 2 teaspoon(s) vegan vegetable stock

  13. 2 1/2 teaspoon(s) yeast extract spread , marmite

  14. 2 tablespoon(s) flour

  15. 2 tablespoon(s) margarine , or ollive oil

  16. 1 teaspoon(s) salt

  17. 1/2 teaspoon(s) pepper

  18. 4 ounce(s) self-raising flour , for dumplings

  19. 2 ounce(s) margarine , for dumplings

  20. 1 teaspoon(s) baking powder , for dumplings

  21. 1 teaspoon(s) baking soda , for dumplings

  22. 1 pinch(s) salt , for dumplings

  23. 1 pinch(s) ground black pepper , for dumplings

Instructions Jump to Ingredients ↑

  1. Peel the potatoes and chop them into roughly 1'' chunks. Peel and slice the carrots. Roughly chop both the peppers and the remaining vegetables.

  2. On Low heat, melt the margarine or heat the olive oil in a large saucepan.

  3. Add all the chopped vegetables and stir, making sure all the vegetables get a good coating of the oil.

  4. Gently fry the vegetables for 3 minutes and season well. Then add the flour and continue to stir and coat all the vegetables.

  5. Add the can of chopped tomatoes, stir in tomato puree and then add enough water to cover all the ingredients in the pan.

  6. Simmer gently for another 3 minutes, stirring occasionally.

  7. Add the vegetable stock/bouillon and the yeast extract.

  8. Crush the clove of garlic and gently stir in.

  9. Cover and gently simmer on Low heat for 35-50 minutes. Stirring occasionally.

  10. Now make the dumpling mixture. Begin by sifting the self-raising flour, baking powder and baking soda into a large bowl.

  11. Chop the margarine into the flour and add a pinch of salt and fresh ground pepper.

  12. Add a very small amount of cold water and pinch/mix with your fingers just enough to make a strong, sticky dough.

  13. Once carrots are semi-cooked but still firm, add the butter beans, peas and dumplings.

  14. Add more seasoning if desired.

  15. Distribute walnut-sized lumps of dough, evenly spaced, on top of the simmering brew.

  16. Replace the lid and cook for 20-25 minutes, at which time you should have large, light and fluffy dumplings.


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