Vegetable Stew with Vegan Suet Dumplings

So I walked into my local tescos the other day (it’s a VERY small one) and I found vegetable suet for 8p! I bought all 3 packs that were there so had to find something to do with it all apart from making even more mincemeat. I decieded to make a stew for the first time in my life. I am so surprised I haven’t actually made one sooner. It’s a great way to use up veggies and is healthy and easy too! If you’re not sure where to start, this recipe is great to follow (I’m not just saying that I promise). You can add in other vegetables such as sweet potatoes, regular potatoes, parsnips and even beans or quorn pieces!

Serves: 3



For the stew:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 tsp paprika
  • 1 tbsp crushed garlic
  • 1/3 red chilli, chopped
  • 2 leeks, halved length ways then sliced
  • 2 carrots, chopped
  • 1/2 squash, diced
  • 10 mushrooms, quartered
  • 700ml vegetable stock
  • 1 small handful of parsley
  • 2-3 stalks of rosemary
  • 1 tsp italian herbs
  • 2 bayleaves
  • 1 tbsp tomato puree
  • 1 tbsp flour (mixed with a little water to form a paste)
  • 1/3 cup wild rice (optional)
  • Salt & pepper to taste

For the dumplings:

  • 100g self raising flour
  • 50g suet
  • 1 tsp italian herbs
  • 70ml milk
  • Salt & pepper to taste

This is what it should look like before it goes into the oven!


  1. Heat the olive oil in the pan and add the onions, fry until they turn transparent then add the paprika, garlic and chilli
  2. Cook for 2 minutes, then add the leek. Stir in the pan for another 2 minutes, before adding the carrots, squash and mushrooms
  3. Sautee for about 5 minutes, then add in the stock along with the parsley, rosemary, italian herbs and bayleaves
  4. Stir so everything is combined , then add the tomato puree and flour mixture. Stir through until the sauce thickens, then add the wild rice. Cover and cook for 10 minutes. Preheat oven to 180c
  5. In the meantime, combine the flour and suet in a bowl and mix, then add the italian herbs, salt, pepper and milk. You should form a sticky dough
  6. If your pan is ovenproof, keep it in the same pan, if not transfer the stew to an ovenproof dish
  7. Gently cover with the dumplings (don’t push them in!)
  8. Place in the oven, uncovered, for 20 minutes, remove then serve!

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