Vegan stout stew with dumplings

Updated at: Thu, 17 Aug 2023 02:51:45 GMT

Step 1

Prep 20 min

Step 2

Cook 1 hr 15 min

Step 3

Serves 4–6

Step 4

Heat the oil in a large casserole dish for which you have a lid, add the onions and cook over a medium heat for eight minutes until soft and translucent.

Step 5

Add the mushrooms and cook for five minutes until lightly browned. Stir in the tablespoon of flour and cook for another minute or so. Add all the root veg along with the pearl barley, thyme, soy, tomato puree and a generous pinch of salt and pepper. Pour in the stock and stout and stir to combine. Bring to a boil, then reduce the heat, cover with the lid and simmer for 30 minutes.

Step 6

Remove the lid and give the stew a gentle stir, then increase the heat a little and cook for another 10 minutes, until the sauce is reduced and thickened.

Step 7

Meanwhile, mix together all the dumpling , then mix in 100ml water until the mixture just starts to come together. Divide the dough into eight portions and roll into balls.

Step 8

Stir the spinach into the stew and nestle the dumplings carefully on the surface with a little space in between, then replace the lid and cook for another 20 minutes, or until the dumplings are puffed up and firm to the touch.

Step 9

Prep 15 min

Step 10

Cook 12 min

Step 11

Serves 4

Step 12

First make the quick-pickled radishes. Add all the to a small bowl and stir to combine. Set aside.

Step 13

Heat the sesame oil in a large wok or frying pan, add the garlic and ginger and stir-fry over a medium-high heat for about a minute until golden. Add the carrots and stir-fry for about three minutes, until slightly softened. Stir in the rice, breaking up any clumps, and combine with the other .

Step 14

Add the edamame beans, tamari or soy and hoisin and stir until everything is evenly coated in the sauces. Cook for another five minutes until the beans are bright green.

Step 15

Add salt to taste if needed (the sauces should make the dish salty enough), then serve in bowls topped with the radishes, spring onions and crispy fried onions.

Step 16

Prep 20 min

Step 17

Cook 50 min

Step 18

Serves 4

Step 19

Heat the oil in a large saucepan, add the cumin seeds and let them sizzle over a medium heat for a few seconds. Add the onion and cook for about eight minutes, until soft and translucent. Stir in the ginger, garam masala and ground coriander and cook for another two minutes.

Step 20

Add the vegetables and lentils and stir to coat them in the spiced onions, then pour in 750ml water. Bring to a simmer and cook gently for 20 minutes.

Step 21

Skim off any residue on the surface of the liquid, then stir in the turmeric and salt and cook for another 15 minutes, or until the vegetables and lentils are tender.

Step 22

Stir the spinach through the lentil mixture and cook for two minutes until wilted. Serve in bowls topped with the coriander leaves.Peanut butter skillet cookie

Step 23

Prep 15 min

Step 24

Cook 30 min

Step 25

Serves 8

Step 26

Heat the oven to 180C (160C fan)/350F/gas 4, and grease a 23cm ovenproof skillet or pie dish with vegan butter.

Step 27

Put the vegan butter, peanut butter, sugars and vanilla in a large bowl and beat until pale and creamy. Mix in the apple sauce or puree, then sift over the flour, bicarbonate of soda and salt and fold in gently. Finally, stir in the chocolate chunks.

Step 28

Dollop the cookie dough on to the greased skillet or dish, then spread it out all over the base. Bake for 25–30 minutes, or until the cookie is crisp around the edges but still slightly gooey in the centre.

Step 29

Cut into wedges, or simply scoop out and serve. Store any leftovers in an airtight container baking for up to five days.

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