Chunky Vegetable and Fennel Goulash with Dumplings
Ingredients
- 2 fennel bulbs (450g)
- 2 tbsp sunflower oil
- 1 large onion
- 1.5 tsp paprika
- 1 tsp plain flour
- 300ml vegetable stock
- 400g can chopped tomatoes
- 450g potatoes
- 125g small button mushrooms (optional)
- Salt and freshly ground black pepper
Dumplings
- 1 tbsp sunflower oil
- 1 small onion
- 1 portion egg replacer
- 3 tbsp almond milk or soya milk
- 3 tbsp chopped parsley
- 125g fresh white breadcrumbs
Preparation
Cut the fennel bulbs in half widthways.
Thickly slice the stalks and cut the bulbs into eight wedges.
Heat the oil in a large saucepan or flameproof casserole dish.
Add the onion and fennel and cook gently for 10 minutes until soft.
Stir in the paprika and flour.
Remove from the heat and gradually stir in the stock.
Add the chopped tomatoes, potatoes and mushrooms.
Season to taste with salt and pepper.
Bring to the boil, reduce the heat and simmer for 20 minutes.
Meanwhile, heat the oil in a frying pan and gently cook the onion for 10 minutes until soft.
Leave to cool for a few minutes.
In a bowl, beat the egg-replacer and milk together.
Add the onion, parsley and breadcrumbs and form into 12 round dumplings, each about the size of a walnut.
Arrange the dumplings on top of the goulash.
Cover and cook for a further 15 minutes until the dumplings are cooked and the vegetables are tender.
Serve immediately.
