A comforting and satisfying meal. As my dad would say, it sticks to your ribs! 

Ingredients

For the dumplings

  • 100g/3½oz flour
  • 50g/1¾oz vegetable suet
  • ¼ tsp mixed herbs
  • Pinch of salt
  • 20ml/2 tbsp water

For the stew

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 carrot, sliced
  • 1 tsp mild mustard
  • 150g/5¼oz vegan Quorn pieces
  • 1 can of lentils, drained and rinsed
  • 300ml/10fl oz vegetable stock
  • ½ tsp mixed herbs
  • 2 tsp gravy granules

      Method

      For the dumplings 

      1. Mix the flour, suet, herbs and salt together. Add a little of the water to bring the dumplings together. You should be able to make 4 dumplings.

      For the stew 

      1. In a large pan gently fry the onions, celery and carrot for 5 minutes.
      2. Add the mustard, Quorn, lentils, stock, and herbs. Simmer for 4 minutes.
      3. Add the gravy granules and stir. At this point add your dumplings.
      4. Cover the pan with a lid and gently cook for 15 minutes. The dumplings will swell as they cook.

      Chef’s tip 

      Quorn is a good source of protein and works well in this recipe. However butter beans or borlotti beans would also work well. Serve your stew with potatoes, green beans, or whatever you fancy!

      For more great Main Meals, click here.

      Recipe details

      Serves: 2

      Prep time: 0 hr

      10 mins

      Cook time: 0 hr

      30 mins

      More recipes

      • 29 November 2018

        Beetroot Chocolate Brownies

      • 30 September 2013

        Bruschetta with a Trio of Toppings