This warming vegan stew is the perfect comfort food in colder weather. Portobello mushrooms and protein-packed lentils give the stew a hearty flavour, while Marmite will add a deep umami note to the stew. Fluffy thyme dumplings top this veganslow cooker recipe, which is sure to become a family favourite.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
5 hrs 15 mins
Total Time:
5 hrs 25 mins
Cal/Serv:
387
Ingredients
For the stew
2tsp.
vegetable oil
1
large onion, finely chopped
2
garlic cloves, crushed
1Tbsp.
tomato purée
3Tbsp.
plain flour
150ml
vegan red wine
2
carrots, cut into 1cm rounds
300g
portobello mushrooms, sliced
2
x 400g tins green lentils, drained and rinsed
700ml
vegetable stock
Small handful thyme sprigs
1Tbsp.
Marmite, optional
Small handful fresh parsley, roughly chopped (optional)
For the dumplings
100g
self-raising flour
40g
vegan spread, chilled, we used Pure
1tsp.
dried thyme
Directions
Step 1For the stew, heat oil in a large pan over medium heat, add onion with a large pinch of salt and cook for 10min, stirring regularly, until softened. Stir in the garlic and tomato purée, and cook for 1min, until fragrant. Add the flour and stir to coat the onion mixture. Gradually add the red wine, stirring constantly to prevent the flour forming lumps. Cook for 1min then transfer mixture to a slow cooker.
Step 2Add the carrots, mushrooms, lentils, stock, thyme and some seasoning. Cover and cook on high for 4hr.
Step 3After 4hr, fish out the thyme sprigs and discard. Stir through marmite, if using, and check seasoning.
Step 4Make the dumplings. In a bowl, rub the flour, vegan spread and plenty of seasoning together with your fingertips, or pulse in a small food processor, until mixture resembles fine breadcrumbs. Stir in the dried thyme then sprinkle over 2-3tbsp cold water and stir/pulse until it comes together. Divide and roll into 8 balls. Uncover the stew and arrange dumplings on top, spaced apart. Re-cover and cook on high for 1hr, until the dumplings are cooked through and fluffy. Sprinkle with parsley, if using, and serve.
Per serving:
Calories: 387
Protein: 16g
Totalfat: 9g
Saturates: 2g
Carbs: 50g
Total Sugars: 8g
Fibre: 11g
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