INGREDIENTS

3 leeks, chopped
1/2 swede, peeled and diced
4 large carrots, chopped
3 parsnips, chopped
2 onions, chopped
3 cloves garlic
Coconut Oil for cooking (obvs)
1tsp Oregano
1/2 tsp Cayenne Pepper
2 Vegetable stock cubes
2 cups Frozen Peas
Sprinkle of Thyme
2 Bay Leaves

For the dumplings (makes 6 large dumplings) :
3 cups Wholemeal Flour
1.5 cups Almond Milk
2 tsp Baking Powder
2 Tbsp Rosemary
1 Tbsp Coconut Oil

METHOD

In a large stew pot (the biggest one you own!), first melt some coconut oil, then throw in your leeks, swede, onions, garlic, carrots, and parsnips. Keep stirring on a medium heat for a good 10-15 minutes.
Add your oregano, cayenne, and thyme.
When the onions are golden, add your vegetable stock (about 2 pints). Also, add your frozen peas here and continue to stir everything around.
Bring your stew to a boil and then simmer for 20 minutes.
Meanwhile – make your dumplings. In a bowl, whisk together all your dumpling ingredients, and then ‘dump’ (technical term) blobs of your batter into your stew. It should look a little like this
Then – place your bay leaves on top of the mixture, and pop the lid on. You are gonna leave this ‘stewing’ for about 45 min to an hour now. (I actually got distracted by the internet and ended up accidentally leaving it for 90 minutes instead, which is also fine.)
After the time has passed, remove bay leaves and serve up! Serves 4!

NOTES

Is there anything more comforting than stew and dumplings (especially when it’s pelting it down outside and you’re all snuggled up in the warmth?)

Nope… here in blustery England there really isn’t!

This is an animal-free stew, and you won’t find any dairy here either. However – yes – those are dumplings. No – I didn’t use any suet (vegetable or animal fat), butter or dairy milk.
They were made with Wholemeal flour though – so they do have gluten in. You are welcome to experiment with other flours if you wish. Don’t forget to share your creations with me on Facebook and Instagram <3