Butter Bean and Root Veggie Stew With Herby Dumplings
[Vegan]

To Make the Stew:

1. Melt the butter in the saucepan over a medium-high heat. Add the garlic, onion, and leek, along with the bay leaves, and fry until softened.
2. Add the celery and carrot and fry these for a further 3 or 4 minutes, stirring as you do. Then do the same again with the potato and parsnip.
3. Add the butter beans, then pour in the beer and stock. Add the mustard, nutritional yeast, a little salt and black pepper, and around a half of the chopped herbs.
4. Bring to the boil then reduce the heat to medium and simmer for at least an hour, or until reduced and thickened. Keep an eye on the heat and stir occasionally.
5. Season again to taste and remove the bay leaves.

To Make the Dumplings:

1. Mix up the dumplings. Combine the flour, suet, a pinch of salt, and the remaining herbs in a large mixing bowl. Stir in some cold water, a tablespoon at a time, bringing together the dough gently with your hands. You will probably need less water than stated above. Just try and judge the feel of the dough as you mix; you want a firm but pliable texture.
2. Form the dough into around 12 roughly even balls and drop gently onto the top of the simmering stew. Cover the pan and simmer for a further 20 minutes. To brown the dumpling tops, remove the lid and finish in a hot oven, or put briefly under a hot grill.
3. Serve topped with a sprinkling of herbs or some extra black pepper.