Vegan Slow Cooker Dumpling Stew Recipes

SLOW COOKER VEGAN BEEF STEW AND DUMPLINGS

Steps:

• Add all the ingredients to the slow cooker.Mix. Push the TVP down below the stock as much as possible.(Half way through cooking if possible give the stew a little stir and push the TVP down if necessary. But don't worry if you can't do this step!)
• Set the slow cooker to medium for 5 hours.
• (Alternatively cook on low for 6-7 hours.Or high for 3-4 hours.Although exact times may vary depending on your slow cooker or crockpot.)
• After 5 hours prepare the dough balls. Turn the slow cooker to high while making the dough balls.Mix the flour with the plant milk, vegan mayonnaise, thyme, a pinch of salt and pepper, to a thick sticky wet dough.
• Using a tablespoon or small ice cream scoop make 8 doughballs, plonking each one gently in the stew. Try not to let each doughball stick to another. But don't worry if they do.
• Place the lid on the slow cooker and leave for 20 minutes.Gently flip each doughball be careful to not break them up.Cook for another 20-25 minutes with the lid on.
• Check the seasoning. Add salt and pepper as desired.
• Serve right away or use the keep warm setting.

SLOW COOKER VEGETABLE STEW

Steps:

• Heat oil in medium nonstick skillet over high heat.
• Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
• Add garlic; cook, stirring frequently, for 1 minute.
• Place onion mixture in 3-quart slow cooker.
• Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.
• Add cauliflower. Mix well; cover. Cook on high for 1 hour.
• Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.

VEGAN SLOW COOKER DUMPLING STEW

Steps:

• For the stew, heat oil in a large pan over medium heat, add onion with a large pinch of salt and cook for 10min, stirring regularly, until softened. Stir in the garlic and tomato purée, and cook for 1min, until fragrant. Add the flour and stir to coat the onion mixture. Gradually add the red wine, stirring constantly to prevent the flour forming lumps. Cook for 1min then transfer mixture to a slow cooker.
• Add the carrots, mushrooms, lentils, stock, thyme and some seasoning. Cover and cook on high for 4hr.
• After 4hr, fish out the thyme sprigs and discard. Stir through marmite, if using, and check seasoning.
• Make the dumplings. In a bowl, rub the flour, vegan spread and plenty of seasoning together with your fingertips, or pulse in a small food processor, until mixture resembles fine breadcrumbs. Stir in the dried thyme then sprinkle over 2-3tbsp cold water and stir/pulse until it comes together. Divide and roll into 8 balls. Uncover the stew and arrange dumplings on top, spaced apart. Re-cover and cook on high for 1hr, until the dumplings are cooked through and fluffy. Sprinkle with parsley, if using, and serve.

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Steps:

• Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
• Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
• To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
• Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.