Get Stuffed!


Apologies for the hiatus in posting, the glut of recipes over the past few days meant I had more leftovers than I have meals in the day to eat said leftovers. And I draw the line at aubergine bake for breakfast (call me unadventurous if you will). Especially when the local Big Supermarket is doing low-fat vegetarian sausages for a pound a pack. Wholemeal bun, tomato, low-fat mayo and grilled sausage – sausage buttie for breakfast, the healthier way!

Having cleared a little space in the freezer, I decided to clear out some of the odds and ends from the fridge, and what better way than a nice casserole? This is a bit of a rib-sticker; bookmark it for next autumn when the chill starts to set in, your belly will thank you for it….

Vegetable Casserole with Dumplings

– Quorn ham or bacon, cut into small pieces. I must admit a certain curiosity as to whether cubed aubergine might be a good substitute for the “meaty” bit of the casserole. Answers on a postcard.
– 2 garlic cloves, crushed
– Couple of generous handfuls of cooking grains (pearl barley, quinoa, bulgar wheat or buckwheat)
– One medium cubed root vegetable, preferably sweet potato, carrot or parsnip. Potato would probably be an okay alternative, but it’s quite a heavy casserole so root veg with a little natural sweetness is the best match
– Small handful mange tout
– 3 large mushrooms, chopped
– 1 large leek, chopped
– Hot vegetable stock
– Self raising flour (or plain with a little baking powder)
– Margarine or butter
– Olive oil (preferable) or vegetable oil (for economy)
– Thyme or other herb of choice

Mix the flour, margarine/butter, salt, pepper and a little water in a bowl. Roll the mixture into little dough balls about an inch across.
Heat the oil in a pan, and gently fry the “meat”, garlic and leek for five minutes.
Add the root veg, grain, mange tout, mushrooms and vegetable stock. Add salt and black pepper + some dried thyme. Simmer for 25 minutes.
Add the dumplings to the pot and cook for another 15 minutes, adding hot stock where necessary to prevent the casserole drying out.


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