Butter Bean Root Veg Stew (Printable Version)
A warming vegan stew combining butter beans and seasonal root vegetables, topped with homemade cheesy dumplings.
# Ingredients:
→ For the dumplings
01 -
60g vegan butter
02 -
125g self-raising flour
03 -
60g vegan cheese, grated
04 -
¼ tsp black pepper
→ For the stew
05 -
2 tablespoons olive oil
06 -
1 red onion, peeled and chopped
07 -
1 stick of celery, finely sliced
08 -
2 garlic cloves, peeled and minced or grated
09 -
1 teaspoon paprika
10 -
½ teaspoon chilli powder
11 -
850g root vegetables (parsnips, potatoes, celeriac, carrots, squash, sweet potatoes), cut into bite-size chunks
12 -
600ml vegetable stock, prepared slightly stronger than recommended
13 -
1 bay leaf
14 -
1 x 400g tin of butter beans, drained and rinsed
15 -
1 tablespoon tomato purée
16 -
1 tablespoon peanut butter
17 -
1 tablespoon vegetable gravy granules
# Steps:
01 -
Rub the vegan butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in the grated cheese and black pepper, then add 1 tablespoon of cold water. Gently bring the mixture together to form a dough without overworking it. If too crumbly, add another half tablespoon of water. Form 12 small balls, handling as little as possible. Set aside.
02 -
In a large saucepan, heat the oil and gently fry the onion and celery over medium heat for 8–10 minutes, until softened. Add the garlic, paprika and chilli powder and continue to fry for 2 minutes more.
03 -
Add the chopped root vegetables and stir to coat them in the spices. Pour in the stock and add the bay leaf. Cover with a lid, bring to the boil, then reduce heat and simmer for 5 minutes.
04 -
Stir in the butter beans, tomato purée and peanut butter. While still simmering, incorporate the gravy granules to thicken the sauce.
05 -
Place the 12 dumplings on top of the stew, leaving space between each for expansion. Cover with the lid and simmer gently for 15 minutes. Halfway through, carefully lift the stew with a wooden spoon around the edges to prevent sticking, being careful not to disturb the dumplings.
06 -
Test the vegetables with a knife to ensure they're tender; cook for a few more minutes if needed. The dumplings should now be fluffy. Serve the stew with the dumplings.
# Notes:
01 -
For best results, cut root vegetables to similar sizes for even cooking