This simple Vegan Beetroot, Apple and Sausage Stew is a hearty dish perfect for the autumn and winter months. It's sweet, earthy and herby. Get the recipe below.
Vegetable stew recipes
Stew is a classic dish that has been enjoyed during the colder months for centuries. Most people think of meat when they hear the word stew but I'm here to show you that you can make a vegan stew that is still filling and warming.
In this recipe I use beetroot, onions, apples and vegan sausages, all cooked with vegetable stock and autumnal herbs as well as a little mustard and apple cider vinegar. The dish is then topped off with dumplings that are light and fluffy on the inside and crisp on the outside.
The result is a vegan stew that is a mix of sweet, earthy and herby. The dumplings are perfect for soaking up the sauce!
This Vegan Beetroot, Apple and Sausage Stew is best served with a leafy green vegetable like cabbage or kale. Spinach would also work well as would Brussels sprouts!
Vegan sausages
This recipe is really versatile and you can use any brand of vegan sausage that you like. One of my favourite brands is Richmond sausages and that's what I've used here.
I personally prefer to use a fake meat sausage for this recipe rather than one that is made of vegetables because I think the "pork"-like flavour works best with the beetroot and apple. But, any type of sausage will work.
Vegan dumplings
These dumplings are so simple to make. They are a classic dumpling made from self raising flour, vegetable suet, salt and pepper.
If you're using the bran Atora (the most common suet brand in the UK), then make sure you have picked up the green box which is vegan. The blue box is made from animal fats.
The recipe
Vegan Beetroot, Apple and Sausage Stew with Dumplings
Ingredients
- 4 large beetroot cut into 8 equal pieces
- 1 white onion thinly sliced
- 600 ml vegetable stock
- 2 tablespoon apple cider vinegar
- 1 teaspoon thyme finely chopped
- 1 tablespoon sage finely chopped
- 1 teaspoon mustard
- 2 apples cut into wedges
- 8 vegan sausages
- 100 g self raising flour
- 50 g vegetable suet
- 5-8 tablespoon water
- salt and pepper to taste
Instructions
- Pre-heat your oven to 180C/ 356F / gas mark 4.
- Add the beetroot, onion, vegetable stock, apple cider vinegar, mustard and herbs to a casserole dish.
- With the lid on, place the casserole dish in the oven and cook for 30 - 40 minutes or until the beetroot has become tender.
- At the same time, in a small bowl, mix the self raising flour, suet and a pinch of salt and pepper then combine with the water until you have a dough.
- Remove the casserole dish from the oven and add in the apple wedges and top with the dumplings.
- Place back in the oven (this time without the lid) and cook for a further 20 minutes.
- In the last 15 minutes of cooking, fry the sausages in a little vegetable oil then add to the stew for the remaining cooking time.
- Serve once the stew has thicken, the vegetables are soft and the dumplings lightly golden brown and crisp.
Nutrition
More stew recipes
Enjoy!
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