2 fennel bulbs, weighing about 450 g/1 lb
2 tbsp sunflower oil
1 large onion peeled and sliced
1 ½ tsp paprika
1 tsp plain flour
300 ml ½ pints vegetable stock
400 can chopped tomatoes
450 g/1 lb potatoes peeled and cut into 2.5 cm 1 inch chunks
125 g/4 oz small button mushrooms (optional)
Salt and freshly ground black pepper
For the dumplings..
1 tbsp sunflower oil
1 small onion peeled and chopped
1 potion of egg replacer
3 tbsp of almond milk or soya milk
3 tbsp of chopped parsley
125 g/4 oz fresh white breadcrumbs
Cut the fennel bulbs in half widthways. Thickly slice the stalks and cut the bulbs into eight wedges. Heat the oil in a large saucepan or flameproof casserole dish. Add the onion and fennel and cook gently for 10 minutes until soft. Stir in the paprika and flour.
Remove from the heat and gradually stir in the stock. Add the chopped tomatoes, potatoes and mushrooms. Season to taste with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 minutes.
Meanwhile, make the dumplings. Heat the oil in a frying pan and gently cook the onion for 10 minutes until soft. Leave to cool for a few minutes.
In a bowl, beat the egg-replacer and milk together, then add the onion, parsley and breadcrumbs mixture into 12 round dumplings, each about the size of a walnut.
Arrange the dumplings on top of the goulash.cover and cook for a further 15 minutes until the dumplings are cooked and the vegetables are tender. Serve immediatel