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vegetable stew with a yoghurt sauce

5 January 2021 by Dominic Franks

creamy vegetable stew with dumplings
vegetable stew with a creamy yoghurt sauce & cheddar dumplings
The challenge with making food or diet-related New Years resolutions is that it tends to be pretty damn cold this time of year and all we really want to eat is warming soups and stews which often tend to be quite naughty.  With this vegetable stew with a creamy yoghurt sauce & cheddar dumplings I’ve tried to cut down the fat but still make it unctuous and satisfying although the dumplings are a total cop-out but I’m thinking that this is a ‘one bowl meal’ and I’m not saving it with any other carbs so I’m letting myself off here.
creamy vegetable stew with dumplings
for the stew
  • olive oil
  • I large carrot – cut into batons, or you could use 100g baby carrots halved.
  • 2 banana shallots – roughly chopped
  • 1 stick celery – chopped
  • 3 garlic cloves , crushed
  • 6  or 7 mushrooms – quartered
  • 150g Quorn ‘chicken’ pieces – these could be left-out, just add some more mushrooms
  • fresh rosemary
  • 1 tablespoon plain flour
  • 100g frozen broad beans
  • 100g fine green beans – chopped
  • 1 teaspoon wholegrain mustard
  • a slug of white wine
  • 500ml vegetable stock
  • 2 tablespoons Fage Greek Yoghurt – I use the 0%
  • seasoning to taste

for the dumplings

  • 150g self-raising flour
  • 75g vegetarian suet (you could use butter instead – needs to be very cold and finely grated)
  • 150g mature cheddar – finely grated

Start with the stew by heating a little oil in a stew pan or casserole dish and adding the onions, carrots and celery and let them sweat gently in the heat for a few minutes until they begin to soften slightly and gain a little colour.

Add the mushrooms and the Quorn chicken pieces if using along with the garlic and the fresh herbs and let them get a bit of colour in the pan for a few minutes before stirring in the flour, ensuring you coat all the vegetables.

Add the wine, mustard and stock and gently stir in, turn the heat down to low and let the stew bubble gently for 20 mins whilst you make the dumplings.

In a large bowl, add the flour, cheese and suet and stir together, add a little cold water and use your hands to bring it all together into a sticky dough.  Divide the dough into 7 or 8 pieces and roll them in your hands to form dumpling.

Pre-heat the oven to 200C. Stir the yoghurt into the stew, then place the dumplings on top of the stew, put the lid on and let them cook gently for about 15 mins. Then take the lid off and place the casserole dish into the oven for a further 15 mins until the dumpling are golden and slightly crispy on top

creamy vegetable stew with dumplings

Eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: cheese dumplings, dumplings, stew, TOTAL Greek Yoghurt, vegetables, vegetarian

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Comments

  1. Denise Tyrrell says

    5 January 2021 at 11:58 pm

    I could give the Quorn a miss but not not those dumplings – it’s 30 degs Celsius here but this made my mouth water!

    • Dominic Franks says

      7 January 2021 at 10:30 am

      oh yeah, the Quorn is not to some peoples liking… but those dumplings are very special, despite the heat!!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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