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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