Dal, dumplings and giant cookie: comfort food recipes from Broke Vegan
Root Vegetable and Stout Stew with Dumplings (top photo)
This hearty, comforting dish is perfect for an evening meal in the colder months.
Preparation 20 minCooking 1h15 For 4 to 6 people
2 tbsp olive oil2 large onions, finely sliced150g chestnuts, halved1 Heaped tbsp of flour2 Carrots, peeled and cut into large chunks2 Parsnips, peeled and cut into large chunks½ rutabaga (about 400 g), peeled and cut into large chunks½ celeriac (about 500 g), peeled and cut into large chunks150 g pearl barley2 sprigs of thyme2 tbsp dark soy sauce2 tbsp tomato puréeSalt and black pepper750ml vegan stock500ml vegan 100g spinach
For the dumplings150 g flour1½ tsp baking powder75 g vegetable suet1 tbsp chopped thyme leaves¼ tbsp salt¼ tbsp ground black pepper
Heat the oil in a large casserole dish with a lid, add the onions and cook over medium heat for eight minutes until soft and translucent.
Add the mushrooms and cook for five minutes until lightly browned. Stir in the tablespoon of flour and cook for another minute or so. Add all the root vegetables along with the pearl barley, thyme, soy, tomato puree and a generous pinch of salt and pepper. Pour in the broth and stout and mix. Bring to the boil, then reduce the heat, cover with the lid and simmer for 30 minutes.
Remove the lid and gently stir the stew, then increase the heat a little and cook for another 10 minutes, until the sauce is reduced and thickened.
Meanwhile, mix all the ingredients for the meatballs, then stir in 100 ml of water until 'till the mixture is just starting to come together. Divide the dough into eight portions and roll them into balls.
Stir the spinach into the stew and carefully place the balls on the surface with some space between them, then replace the lid and cook for another 20 minutes, or until the meatballs are puffed and firm to the touch.
Edamame Fried Rice
Once you have all the ingredients ready, it's a really quick and easy dinner, whipped up in minutes, and a great way to brighten up leftover rice.
Prep 15 minCook 12 minServes 4
This hearty, comforting dish is perfect for an evening meal in the colder months.
Preparation 20 minCooking 1h15 For 4 to 6 people
2 tbsp olive oil2 large onions, finely sliced150g chestnuts, halved1 Heaped tbsp of flour2 Carrots, peeled and cut into large chunks2 Parsnips, peeled and cut into large chunks½ rutabaga (about 400 g), peeled and cut into large chunks½ celeriac (about 500 g), peeled and cut into large chunks150 g pearl barley2 sprigs of thyme2 tbsp dark soy sauce2 tbsp tomato puréeSalt and black pepper750ml vegan stock500ml vegan 100g spinach
For the dumplings150 g flour1½ tsp baking powder75 g vegetable suet1 tbsp chopped thyme leaves¼ tbsp salt¼ tbsp ground black pepper
Heat the oil in a large casserole dish with a lid, add the onions and cook over medium heat for eight minutes until soft and translucent.
Add the mushrooms and cook for five minutes until lightly browned. Stir in the tablespoon of flour and cook for another minute or so. Add all the root vegetables along with the pearl barley, thyme, soy, tomato puree and a generous pinch of salt and pepper. Pour in the broth and stout and mix. Bring to the boil, then reduce the heat, cover with the lid and simmer for 30 minutes.
Remove the lid and gently stir the stew, then increase the heat a little and cook for another 10 minutes, until the sauce is reduced and thickened.
Meanwhile, mix all the ingredients for the meatballs, then stir in 100 ml of water until 'till the mixture is just starting to come together. Divide the dough into eight portions and roll them into balls.
Stir the spinach into the stew and carefully place the balls on the surface with some space between them, then replace the lid and cook for another 20 minutes, or until the meatballs are puffed and firm to the touch.
Edamame Fried RiceOnce you have all the ingredients ready, it's a really quick and easy dinner, whipped up in minutes, and a great way to brighten up leftover rice.
Prep 15 minCook 12 minServes 4
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