A warm, hearty veggie casserole to brighten up a gloomy day!
Hearty veggie casserole
Print RecipeIngredients
- 1 swede
- 4 carrots
- 2 parsnips
- 2 onions
- 2 sticks of celery
- 1 leek
- 3 vegetable stock cubes
- Mixed herbs
- Vegetable gravy granules
- 1 garlic clove (chopped)
- Coconut oil
- 250g flour (for the dumplings)
- 125g vegan butter (or dairy butter)⠀(for the dumplings)
Instructions
- Add a little bit of coconut oil into a pan, add the diced onion and garlic and sweat them on a medium heat until golden.
- Boil the kettle and make up 1.5L of vegetable stock and put to one side until needed.
- Peel all the vegetables and then chop them in small diced cubes. Add the chopped vegetables to the pan with the onion and garlic and stir for a few minutes on medium heat.
- Add the vegetable stock and mixed herbs.
- Add 3 tsps of gravy granules, this will start to make the liquid thicken up. Add salt and pepper to taste.
- Simmer on a medium/high heat for an hour and then place in the oven for an additional hour with the lid on.
- To make the dumplings, Mix the flour and water together, and separate into small balls.
- After 30 minutes of the casserole being in the oven, remove the lid and place the dumplings in and cook for the rest of the time without the lid.
- Add a little cornflour if the casserole needs thickening.
- Serve-up and enjoy!
