Vegan Beetroot, Apple and Sausage Stew with Dumplings
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.
Servings: 4 people
Calories: 484.75kcal
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
Calories: 484.75kcal | Carbohydrates: 69.68g | Protein: 22.25g | Fat: 13.94g | Saturated Fat: 6.75g | Polyunsaturated Fat: 0.82g | Monounsaturated Fat: 4.12g | Cholesterol: 8.5mg | Sodium: 1686.7mg | Potassium: 1065.31mg | Fiber: 13.1g | Sugar: 34.41g | Vitamin A: 481.95IU | Vitamin C: 20.35mg | Calcium: 73.04mg | Iron: 6.88mg