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Quorn stew with herby dumplings recipe

Quorn stew with herby dumplings recipe

539 ratings

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  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 295 calories / serving


For the dumplings

  • 100g self raising flour
  • 50g light vegetable suet or margarine
  • 1 tsp dried mixed herbs
  • pinch salt
  • ground black pepper
  • 75ml milk

For the stew

  • 1 tbsp vegetable oil
  • 1 medium onion, finely sliced
  • 1 tsp paprika
  • 300g Quorn Pieces
  • 2 sticks celery, chopped
  • 1 medium carrot, peeled, chopped
  • 200g mushrooms, sliced
  • 1 vegetable stock cube, made up to 570ml
  • 1 tbsp flour, blended to a paste with a little water
  • 1 bouquet garni
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    5g 25%
  • Sugars

    6g 7%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 32.1g Protein 14.4g Fibre 8.5g


  1. Preheat the oven to gas 4, 180°C, 350°F.
  2. 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.
  3. Heat a large pan and add the oil fry the onion to a pale golden colour.
  4. Add the paprika, salt, pepper, Quorn Pieces and sauté for 2 minutes.
  5. Add the celery, carrots and mushrooms and sauté for a further 2 minutes.
  6. Pour in the stock and add the flour paste, stir until the sauce thickens, add the bouquet garni.
  7. 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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