This rich, satisfying casserole topped with herby dumplings is perfectly filling. You'll be craving that light, fluffy and uniquely satisfying mouthful you can only really get from a good English dumpling!
Tomato and Root Veggie Casserole with Herby Dumplings [Vegan]
For the Root Vegetable Casserole:
- 1 large leek
- 1 large parsnip
- 1 large carrot
- 1 small swede (about 200g/7oz) 1 sweet potato
- 1 large garlic clove
- 1 tablespoon light oil
- 1 teaspoon dried thyme
- 400g (14oz) tin chopped tomatoes
- 3/4 cup vegetable stock
- 1 teaspoon vegan-friendly Worcestershire sauce
- freshly ground sea salt and black pepper
For the Herby Dumplings:
- 1/2 cup plain flour
- 1/2 tablespoon chopped fresh thyme
- 1/2 tablespoon chopped fresh parsley
- 1/4 cup vegetable suet large pinch sea salt
- 4 tablespoons water
- Preheat the oven to 200°C/400°F/Gas 6.
- Top and tail the leek and rinse the top as best you can between the leaves. Cut into roughly 2cm (3/4 in) lengths. Peel and roughly chop the parsnip, the carrot, swede and the sweet potato. Peel and thinly slice the garlic.
- Heat the oil over a medium heat in a small, lidded, heavy- based casserole dish or saucepan with an ovenproof handle. Add the leek and cook for about 5 minutes until it has started to soften and take on a good amount of color around the edges.
- Add the rest of the root veggies and the sliced garlic to the pot. Cook for a further 10 minutes, turning the heat down to medium-low, allowing the vegetables to soften.
- Stir in the dried thyme and chopped tomatoes, then use the vegetable stock to rinse the remaining tomato juices out of the tins so that you don’t miss out on any of their flavor. Add to the pan with the Worcestershire sauce and a generous amount of salt and pepper.
- Turn the heat up to high and bring the casserole to the boil. Put on the lid and transfer the casserole to the oven to cook for 40 minutes.
- To make the dumplings, simply combine all of the dry ingredients in a bowl, then mix in the water with a fork until you’ve created a craggy dough.
- After 40 minutes, remove the casserole from the oven and set the lid aside. Taste to see if it needs any more salt or pepper. If it looks like there is not enough liquid, feel free to stir in a little water until your casserole has reached your preferred consistency.
- Using a sharp knife, divide the dumpling dough into four. Flour your hands and shape the dough into rough balls, dropping each into the casserole as you go.
- Return the casserole to the oven for 20 minutes, uncovered, until the dumplings have puffed up and are slightly golden.
- Divide between warm bowls and serve immediately.