200g Chestnut mushrooms, cleaned and cut into halves
350ml Vegetable stock
1 Bay leaf
1 ½ tsp Cornflour
For the dumplings:
125g self-raising flour
3tbsp fresh parsley, chopped
60g dairy-free margarine
3tbsp nutritional yeast (optional)
A hearty combination of root vegetables cooked in garlic and cider, topped with fresh parsley dumplings and roasted parsnips.
Preheat the oven to 220C / gas mark 7 / 425F.
Place the parsnips on a baking tray, coat evenly with 2tbsp olive oil and season to taste. Place in the oven and roast for around 25-30 minutes, turning occasionally, until they are golden brown and soft in the middle.
In the meantime, heat 2tbsp oil in a large pan over a medium high heat. Once hot, add the shallots and garlic. Fry for 2 minutes, stirring frequently.
Add the swede and sweet potato to the pan, fry for around five minutes , stirring occasionally. Add the mushrooms and sauté for another couple of minutes.
Add the vegetable stock, 175ml of the cider and the bay leaf to the pan. Mix well, cover and allow to simmer for around ten minutes, stirring from time to time.
As the casserole is simmering, place the dumpling ingredients together into a bowl and mix until they have combined. Add around a tablespoon of water to the mix to form a dough. Shape into small balls and set to one side.
Mix the remaining cider together with the cornflour, add this to the casserole and boil until the liquid thickens. Place the dumplings on top of the stew, cover, lower the heat slightly and begin to simmer for around fifteen minutes until the dumplings have risen and the vegetables are soft.
Season with a good dose of freshly ground pepper and serve along with the roasted parsnips.
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