Quorn stew with herby dumplings
- Rating: 4 stars
- Takes: 20 mins to prepare and 20 mins to cook
- Serves: 4
- For the dumplings
- 100g self raising flour
- 50g light vegetable suet or margarine
- 1tsp dried mixed herbs
- pinch salt
- ground black pepper
- 75ml milk
- For the stew
- 1tbsp vegetable oil
- 1 medium onion, finely sliced
- 1tsp paprika
- 300g Quorn Pieces
- 2 sticks celery, chopped
- 1 medium carrot, peeled, chopped
- 200g mushrooms, sliced
- 1 pint vegetable stock
- 1tbsp flour, blended to a paste with a little water
- 1 bouquet garni
Each serving contains 328 calories, 5.3g sugar, 13.3g fat, 5.3g saturates and 2.2g salt.
Preheat the oven to Gas 4, 180°C, 350°F.
Make the dumplings by sieving the flour into a bowl, stir in the suet or rub in the margarine. Add the herbs, salt and pepper and mix to a smooth, elastic dough with the milk. Divide the mixture into 10-12 small pieces and roll into small balls.
Heat a large pan and add the oil fry the onion to a pale golden colour.
Add the paprika, salt, pepper, Quorn Pieces and sauté for 2 minutes.
Add the celery, carrots and mushrooms sauté for 2 minutes.
Pour in the stock and add the flour paste, stir until the sauce thickens, add the bouquet garni.
Transfer to an ovenproof dish place dumplings on top, cover and cook for 20 minutes. If you prefer brown crispy dumplings don't put the lid on to cook in the oven.
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