Butterbean & Root Vegetable Casserole with Herb Dumplings
Ingredients
Dumplings
200g Gluten free self-raising flour (we used Doves Farm)
20g Tapioca starch
3 tbs Fresh parsley finely chopped plus extra for garnish
0.5 tsp Sea salt
Ground Black Pepper
100g Chilled Vegan hard fat/butter alternative (chill in freezer for miniumn 1 hour)
12 tbs Water (chilled)
50 g Vegan parmesan grated plus extra for garnish
Vegetable casserole
400g Carrots peeled and diced
400g Swede peeled and diced
100g Spinach leaves, washed
1 Onion finely chopped
2 Garlic Cloves-minced
3 tbs Mild olive oil.
1tbs Dried mixed herbs
1 Tbsp Gluten free flour (self raising or plain)
1 Tin Chopped tomatoes
1 Tin Butter beans (drained)
500ml Vegetable stock plus 250 ml of water (750ml in total)
1tbs Coconut aminos
1tbs Tomato puree
0.5 tbs Vegan Worcestor sauce
1 tbs Tahini
1tbs Date syrup
1tsp Sea salt
Method
Preheat the oven to 200°c/400°F/Gas Mark 6.
Prep vegetables.Wash,peel and dice carrots and swede. Chop, garlic and parsley and wash/dry spinach.
On the stove top heat 3 tbs of oil in a large casserole dish. Add the onions, dried herbs and garlic, fry until the onion is soft and translucent. Add the diced swede and carrots, sprinkle over 1tbs of flour, 1tsp of salt and stir thoroughly over the heat for 1-2 mins.
Next add the stock, water, tinned tomatoes, tomato puree, coconut aminos, worcestor sauce, tahini, date syrup.
Stir well and bring up to the boil. Simmer with the lid on for 15 mins. (Stir occassionally, making sure that the vegetables do not stick to the bottom of the pan).
Meanwhile make the dumplings. In a large bowl add the flour,tapioca starch, salt, a few grinds of pepper, parsley and grated vegan parmesan cheese.
Remove the fat from the freezer. Grate the fat over the flour and mix through the flour. Grate a little fat then and mix, repeat (if you grate the fat all at once it will all stick together again ). Use a knife to mix gently. Do not blend/rub in the fat . Mix through lightly, you should still see the grated fat in the flour. Add the chilled water gradually using the knife to bring the dumpling dough together.
Form the dough into 15 dumplings.
After the vegetables have cooked for 20 mins, add butterbeans and spinach, mix well.
Pop the lid back on and boil for approx 1 minute until the casserole is bubbling. *Adding the butterbeans and spinach will lower the temperature slightly. The casserole needs to be pipping hot when adding the dumplings to ensure the dumplings cook throughly.
Immediately, add the dumplings on top of the casserole,put the lid on and put the casserole dish straight into the oven for 20 minutes. Then remove the lid and cook for a further 10 mins.
Before serving garnish with more chopped parsley and grated vegan parmesan cheese.
