Sausage stew and dumplings

Despite the fact that this is supposedly the height of summer, it’s pouring with rain outside, so quite frankly some comfort food is in order!

Sausage stew and dumplings

For the stew:

4 Linda McCartney sausages

1 onion

1 large carrot

1 vegetable stock cube

1 tablespoon garlic puree

1 tablespoon tomato puree

1 teaspoon blackstrap molasses

1/2 cup of peas

1/2 cup of sweetcorn

For the dumplings:

4oz self raising flour

2oz vegan margarine

1 teaspoon mixed herbs

salt and pepper


Prepare some stock by adding 200ml boiling water to your stock cube, garlic puree and tomato puree, stir until the stock cube has dissolved. Heat some oil in a pan and add the sausages. After about 5 minutes, add the onion and fry until soft. Add the carrots and fry for a couple of minutes. Add the prepared stock, peas, sweetcorn and molasses and simmer. In a bowl, rub the vegan marg into the flour, mix in the herbs and some salt and pepper. Add some cold water, a dessert spoon at a time until the dumpling mixture becomes slightly sticky. Form into small balls, add them to the stew and simmer for about 15 – 20 minutes.

Serve the stew with mashed potatoes – instead of butter or milk, mash the potatoes with olive oil and season with salt and pepper. Alternatively you could mash them with vegan margarine or unsweetened non dairy milk.


5 responses to “Sausage stew and dumplings

  1. Loved the stew and dumplings on Sunday


  2. loved the stew & dumplings on Sunday

  3. I made this last night, it was so good I’m looking forward to having some of the leftovers for my tea tonight!

  4. This is turning out to be a very popular recipe! Glad you’re all enjoying it so much. Think I might make some for dinner tomorrow…

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