Slow cooker vegetable stew with cheddar dumplings

Give exemplary stew a veggie turn with smooth sauce and messy dumplings. Make it in the moderate cooker and be compensated with a healthy supper toward the day’s end


2 tbsp olive oil

200g child carrots , cleaned, managed and divided assuming enormous

3 leeks , cut into thick cuts

3 garlic cloves , squashed

3 tbsp plain flour

400ml vegetable stock

2 courgettes , cut into huge lumps

2 x 400g jars spread or cannellini beans , depleted and flushed

1 sound leaf

4 thyme , rosemary or tarragon twigs

200ml crème fraîche

1 tbsp wholegrain mustard

200g wide beans or peas

200g spinach

½ little bundle of parsley , finely hacked, in addition to extra to serve

For the dumplings

100g self-raising flour

50g vegan suet or cold spread, ground

100g develop cheddar

½ little bundle of parsley , finely slashed


Stage 1

Set the moderate cooker to low. Warmth 1 tbsp of the oil in a skillet and fry the carrots for 5 mins until simply brilliant, at that point tip into the moderate cooker.

Stage 2

Warmth the rest of the oil in the skillet and fry the leeks with a spot of salt for 5 mins until delicate. Include the garlic and mix in the flour. Continuously include the stock, blending, until the flour has broken down and there are no bumps. Bring to the bubble, at that point tip into the moderate cooker. Include the courgettes, beans and spices, beating up with water to cover the veg, if necessary. Spread and cook for 4 hrs.

Stage 3

To make the dumplings, tip the flour into a bowl and mix in the suet or margarine until uniformly appropriated. Include the cheddar, parsley, ½ tsp broke dark pepper and a touch of salt. Blend in 3-4 tbsp cold water with your hands to make a delicate, marginally clingy mixture (include somewhat more water if necessary). Separation into six and fold into balls.

Stage 4

Include the crème fraîche, mustard, wide beans or peas and spinach to the moderate cooker and go it to high. Orchestrate the dumplings over the stew, spread and cook for 1-2 hrs more until firm and multiplied in size. Dissipate with parsley and serve. Will keep for as long as three days in the refrigerator or in the cooler for as long as a quarter of a year.

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