Slow Cooker Vegetable Stew and Dumplings
[Vegan]

For the Stew:

• 2 carrots – peeled and sliced
• 2 parsnips – peeled and sliced
• 2 onions – peeled and chopped
• 1 small pack of chestnut mushrooms – blitzed up in a food processor
• 2 sticks of celery – chopped
• Small bunch of fresh flat leaf parsley – finely chopped (reserve a good handful for garnish)
• 1/2 cup of yellow split peas
• 1 tin of chopped tomatoes
• 1 tin of green lentils – rinsed
• 1 tablespoons tomato puree
• 1 teaspoon wholegrain mustard
• 3 2/5 cups vegetable stock
• A generous shake of celery salt (sub with table or pink salt if you don’t have it), pepper, dried
• Parsley
• A small shake of dried thyme (a little goes a long way)
• 1 heaped tablespoon of red bisto granules (put in slow cooker at the start of cooking)
• 2 heaped tablespoons of red bisto granules (stir into the stew just before you add the dumplings.)
• Use your judgement here, if the stew already looks really thick use less, if its very watery, use more).

For the Dumplings:

• 1 cup of Vegetable Suet
• 2 cups self raising flour
• Salt and pepper for seasoning
• Water