Veggie stew... anyone...

I often make the the stew receipe without the meat.

I use all the same ingredients and just leave out the meat. I do still use one beef oxo cube and a vegetable oxo cube, but you could use 2 vegatable ones.

Hi Plumduff, bullion is the same sort of thing as a stock cube. (at least i think it is!)

I have a veggie stew with dumplings recipe. Here it is.

2 potatoes
2 carrots
1 small swede
2 leeks
2 courgettes (or pretty much any combination of veg you fancy)
50g of butter or margarine
2tbsp of flour
1 tin of beans (not baked beans - just what ever sort of tinned beans you have around.)
600mls of stock
2 bay leafs, and any other random spices you fancy adding

For the dumpings you need:
200g plain flour
115g of vegetarian suet
1tsp of mixed herbs - or what ever you fancy
120ml of milk
(the dumpings sound like a lot of extra work, but they are very nice, and filling too, so you can pretty much get away with not making anything to go with the stew.)

Chop the vegetables into bite sized pieces then fry them in the butter gently for about 10 mins.

Add the flour and stir well. Add the tomatoe puree, herbs and stock. i usually add a little bit of stock at a time and stir until the flour isn't lumpy. Then you bring it to the boil. You could probably throw in some of your red lentils at this point too. I think they take about 25 mins to cook? You don't need to add a lot. A little goes a long way. If you put in too much it'll make your stew too thick.

Cover and simmer for 10 mins, then add the tinned beans, and cook for 5 minutes more.

While your doing all the simmering, start making the dumplings. Just mix all the ingredients together in a bowl, and slowly add the milk until it makes a firm dough.

Knead it then divide it into small pieces. Roll each piece into a ball. I made the mistake of making them too big. Small is better. About meatball sort of size is fine.

Take the lid of the pot, throw in dumplings - try to to let them get too close together or they might stick to each other.

Put the lid back on, and then simmer for 15 minutes then it's ready.

That's the only real recipe I have. Most of the time I just add random vegetables and lentils or beans to my slow cooker. It always seems to turn out ok.

hi, you didn't say which veggies your OH won't eat so I've chosen a recipe that easily allows substitutions. This recipe is from the Vegetarian Student Cookbook and is called Spanish Vegetable Stew.

Heat 3 tbs of vegetable oil in a pan and add 2 thinly sliced onions, 3 garlic cloves, 1 tbs paprika, 2 peppers (red and green if you have them) cored, deseeded and sliced and fry until soft and brown.

Meanwhile melt 1 oz of butter in a pan and fry 2 oz of breadcrumbs.

Add 1lb of potatoes (cut into chunks) with 2 tbs tomato puree and 1pt of veg stock to the pepper mixture and bring to the boil. Turn down the heat, cover the pan and simmer for 30 mins until the veggies are tender.

Stir in 2 13oz cans of butter beans and 7oz of baby spinach or shredded spring greens. Cook for 3-4 mins then sprinkle with the breadcrumbs and serve.

The recipe says parsnips, celeriac, greens or courgettes can be used instead. I would imagine that most veg can be used here including butternut squash, carrots, broccoli, etc.

hth

moroccan veg tagine- again, any veg can be used, along with chopped tin toms.

Chop up veg, I use mushrooms, peppers, onions, cherry toms if i have them, butternut squash, courgettes. lightly sutee in large pan. pour on chopped tin toms, and dpeending on volume a pack of passata. I then wack in a heaped teaspoon cumin, and half teaspoon paprika. Add tin of drained chick peas.

Simmer for about 15 mins then serve with cous cous this is an altered WW recipe, and has NIL POINTS :T even my OH likes it