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Spicy banger stew with cornbread dumplings recipe

Spicy banger stew with cornbread dumplings recipe

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Derek Sarno says: "This spicy banger and dumpling stew hits all the right notes and is a great dish to share on Bonfire Night. The mix of spices and veg will have everyone asking for more". See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 685 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 1 tbsp olive oil​
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 tsp hot fajita seasoning
  • 400g tin chopped tomatoes
  • 2 x 400g tins black beans, drained and rinsed
  • 1 tbsp light soft brown sugar (optional)
  • 6 Plant Chef Cumberland-style bangers, cut diagonally into thirds
  • 100g plain flour
  • 100g coarse cornmeal
  • 1 tsp baking powder
  • 25g granulated sugar
  • 70g chilled dairy-free spread
  • 60ml soya milk alternative
  • ½ tsp apple cider vinegar
  • 4 tbsp Oatly crème fraîche
  • sliced pickled jalapeños, finely diced, to serve (optional)
  • 10g fresh coriander, roughly chopped, to serve (optional)
Get ahead: The stew can be made up to 3 days in advance; store in the fridge in an airtight container.

Each serving contains

  • Energy

    2870kj
    685kcal
    34%
  • Fat

    24g 34%
  • Saturates

    7g 34%
  • Sugars

    15g 16%
  • Salt

    2.7g 46%

of the reference intake
Carbohydrate 86.8g Protein 24.5g Fibre 16.4g

Method

Derek Sarno

  1. Heat the oil in a large, lidded, flameproof casserole dish or ovenproof saucepan over a low-medium heat. Fry the onion and garlic for 5 mins, stirring frequently, until starting to soften. Add the fajita seasoning, stir to coat and cook for 1 min more.
  2. Add the tomatoes, black beans, brown sugar (if using) and bangers. Stir gently to combine, being careful not to break up the bangers. Increase the heat to medium and bring to a simmer, then reduce the heat to low, cover and cook for 10 mins. Remove from the heat.
  3. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Mix the four, cornmeal, baking powder and sugar in a mixing bowl. Add the dairy-free spread and use your fingertips to rub it into the four mix to give a sandy texture.
  4. Mix the soya milk and vinegar in a small bowl. Add to the four mix and stir until the dough just sticks together, being careful not to overwork it. Tip onto a clean work surface and gently press together into a log, then cut into 8 equal pieces and roll into balls.
  5. Season the stew with black pepper, return to a simmer, then arrange the dumplings on top, evenly spaced. Cover and transfer to the oven for 20 mins, then remove the lid and cook for 10 mins more or until the dumplings are puffed up, firm and very lightly browned. Top each dumpling with crème fraîche and scatter over the jalapeños and coriander, if using, to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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