Vegan Casserole with Dumplings

I love warming comfort food but not in hot weather, however the weather at the moment is not 1st of June weather! I hope you enjoy my simple recipe for a hearty vegetable casserole with dumplings.

Serves 2 (double up for 4)

2 celery sticks chopped small

1 onion diced

1 large carrot chopped

1 small tin of mushrooms

2 medium cauliflower florets chopped small

1/2 litre vegetable stock made using Kallo organic stock cubes

1 tablespoon tomato puree

1 teaspoon granulated garlic

1 teaspoon mixed herbs

1 dessertspoon vegetable oil

4 Aunt Bessie frozen dumplings

Preheat the oven to 180oc whilst frying your onion in your vegetable oil.

When onions are starting to go translucent then stir in your carrots,celery and cauliflower, add stock and other ingredients immediately. Bring stock to the boil.

When all the vegetables are softened then add mushrooms and transfer into a casserole dish. After 10 minutes add your dumplings from frozen and for fluffy dumplings with a crisp top leave for 35-40 minutes, lade-ling gravy over the dumplings 1/2 way through.

We served with ‘Cheatin’ Chicken slices from the V-bites range and cracked black pepper.


You can purchase my dumplings of choice from most supermarkets or Ocado –

They do contain palm oil but feel free to use your dumplings of choice or homemade dumplings instead.

Thanks for reading, India x

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