Vegetarian Stew with Smoked Cheese Dumplings
Ingredients
- a couple of carrots
- some parsnips
- some potatoes
- beef style oxo
- knorr veg stock pot
- Bisto best meat free beef gravy
- best onion gravy
- pepper
- onion salt
- a couple of juicymarbles fillets
- oil
- garlic puree
Dumpling
- 100g self-raising flour
- 50g veggie suet
- salt
- pepper
- water (enough to bind)
- 40g applewood smoked cheddar
Preparation
Peel and chop a couple of carrots and put them on to boil.
While the carrots are boiling, chop some parsnips and potatoes and add them to the pot.
Add beef style oxo and knorr veg stock pot, then cook for 25 minutes until the vegetables are tender.
Add a mix of Bisto best meat free beef gravy and best onion gravy, along with pepper and onion salt.
Chop a couple of juicymarbles fillets, pan fry them in oil with garlic puree until browned, then add to the vegetable gravy mixture.
Portion the stew into two oven-safe serving dishes.
For the dumplings, combine 100g self-raising flour, 50g veggie suet, salt, pepper, grated 40g applewood smoked cheddar, and enough water to bind into a dough.
Top the stew with the dumpling dough and brush the tops with chive butter.
Bake in the oven at 190°C for 20 minutes.
