Tomato and Root Veggie Casserole with Herby Dumplings

This rich, satisfying casserole topped with herby dumplings is perfectly filling.

You'll be craving that light, fluffy and uniquely satisfying mouthful you can only really get from a good English dumpling!

Tomato and Root Veggie Casserole with Herby Dumplings [Vegan]

Ingredients

For the Root Vegetable Casserole:

• 1 large leek
• 1 large parsnip
• 1 large carrot
• 1 small swede (about 200g/7oz) 1 sweet potato
• 1 large garlic clove
• 1 tablespoon light oil
• 1 teaspoon dried thyme
• 400g (14oz) tin chopped tomatoes
• 3/4 cup vegetable stock
• 1 teaspoon vegan-friendly Worcestershire sauce
• freshly ground sea salt and black pepper

For the Herby Dumplings:

• 1/2 cup plain flour
• 1/2 tablespoon chopped fresh thyme
• 1/2 tablespoon chopped fresh parsley
• 1/4 cup vegetable suet large pinch sea salt

4 tbsp water

Preparation

1. Preheat the oven to 200°C/400°F/Gas 6.
2. Top and tail the leek and rinse the top as best you can between the leaves. Cut into roughly 2cm (3/4 in) lengths. Peel and roughly chop the parsnip, the carrot, swede and the sweet potato. Peel and thinly slice the garlic.
3. Heat the oil over a medium heat in a small, lidded, heavy- based casserole dish or saucepan with an ovenproof handle. Add the leek and cook for about 5 minutes until it has started to soften and take on a good amount of color around the edges.
4. Add the rest of the root veggies and the sliced garlic to the pot. Cook for a further 10 minutes, turning the heat down to medium-low, allowing the vegetables to soften.
5. Stir in the dried thyme and chopped tomatoes, then use the vegetable stock to rinse the remaining tomato juices out of the tins so that you don’t miss out on any of their flavor. Add to the pan with the Worcestershire sauce and a generous amount of salt and pepper.

https://www.onegreenplanet.org/vegan-recipe/tomato-and-root-veggie-casserole-with-herby-dumplings-vegan/