Slow Cooker Vegetable Stew with Mushroom Dumplings
A slow cooked vegan vegetable stew using all the odds and ends from the late autumn plot. Mushroom dumplings complement this already rich and flavoursome dish.
autumn, dumplings, healthy, mushrooms, slow cooker, stew, vegan, vegetarian
carrots - scrubbed
potatoes - scrubbed
prepared marrow or squash
I used runner beans
garlic - finely chopped
red chilli - finely chopped
deseeded if you don't want it too hot
sprig of rosemary
sprigs of thyme
scant tsp sea salt
or 50g any mushrooms - finely chopped
of sea salt - I used Cornish sea salt of course
a grind of pepper
Pour the oil into the bottom of the slow cooker, then scatter the onions over.
Roughly chop all of the veg and add to the pot.
Add the herbs, garlic and chilli and sprinkle on the salt.
Add the passata, wine and water.
Cover and set the cooker to slow for 7 hours.
Stir the ingredients together with a flat bladed knife.
Add just enough water to bind them together, using the knife all the while.
Take walnut size pieces and roll into balls - I made 11, but you could easily get 12.
Take the lid of the slow cooker about an hour before it's due to stop. Give it a stir and place the dumplings over the top. Replace the lid and leave well alone until the cooking cycle has finished.
Substitute whatever vegetables you happen to have on hand for the ones listed here.
If you want to include dumplings, you'll need to add them about an hour before the end of the cooking time.
Recipe from Choclette @Tin and Thyme