Veggie stews with vegan chorizo and soft gluten gluten dumplings to top it off, with beautiful flavours.
200g (7oz) dried white beans
1 tbsp olive oil
2 onions, thinly sliced
3 garlic cloves, crushed
130g (4 ½ oz) vegan chorizo
Sausages, cut in thick slices
2 tbsp sun-dried tomato paste
230ml (8fl oz) vegan red wine
2 bay leaves
2 thyme sprigs
3 large carrots, cut into thick slices
2 tbsp balsamic vinegar
400g (14 oz) tin tomatoes
2 tbsp tomato purée
750ml (26 fl oz) vegetable stock
FOR THE DUMPLINGS
130g (14 ½ oz) plain gluten free flour (optional)
Finely grated zest of 1 lemon
Small bunch of dill, fronds roughly chopped
75g (2 ¾ oz) vegetable suet
2 tbsp Dijon mustard
1.put white beans in a saucepan, cover with water and bring to the boil. Boil for ten minutes. Then turn off the heat and leave to soak for 3 hours. Drain the beans after soaking. Leave to one side. ( if short on time, use white tin beans.)
2.Preheat oven to 150° C/Gas mark2. Put the oil in a flameproof casserole and cook the onions over medium heat until translucent and soft. Add garlic and chorizo, and for 2 minutes. Stir in the tomato paste and cook for 1 minuets.
3.Add the wine, bay leaves and thyme, and allow to bubble away for 4-5 minutes.
Until reduced. Add the remaining ingredients including the soaked beans. Bring everything to the boil and transfer to the oven and cook for 2 ½ hours.
4.Meanwhile, for the dumplings, sift the flour into a mixing bowl and stir in the lemon zest and chopped dill, add the suet and rub into the flour with your fingertips. Add the mustard and enough cold water to bring the dough together. Roll into small sized balls. Add a splash of water to the stew if it’s looking a bit dry. Put the dumplings on top of the stew, increase to 190°C/Gas mark 5. Put the lid back on the dish and cook for a further 30 minutes until the dumplings are fully and firm, then serve. Can also serve with plain basmati rice.