Name: Beany, Shroomy Stew with Dumplings
Prep time: 20 min
Cook time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 2 celery sticks, thinly sliced; 2 garlic cloves, chopped; 200g white mushrooms, sliced; 200g chestnut mushrooms, sliced; 2 tbsp tomato purée; 1 tbsp miso, Marmite or vegan Worcestershire sauce; 500g cooked cannellini beans or 2x400g tins, drained and rinsed; 250g cooked borlotti beans or 1x400g tin, drained and rinsed; A bunch of fresh thyme, chopped; 2 bay leaves (optional); 200ml red wine; 200ml water; Sea salt and freshly ground black pepper; FOR THE DUMPLINGS; 200g self-raising flour; 1 tsp baking powder; 30g vegan butter, diced; 75g grated vegan cheese, plus extra to serve; A handful of fresh parsley, leaves finely chopped, plus extra to; garnish; 120ml plant-based milk

VMG Recipes