Slow Cooker Vegan Beef Stew And Dumplings Recipes

SLOW COOKER BEEF STEW AND DUMPLINGS

Steps:

• Toss the beef cubes with the seasoned flour to lightly coat.
• Preheat the slow cooker on "HIGH". Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Give everything a good stir.
• Add the onions, leeks, parsnips and carrots. Stir to combine.
• Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
• Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
• Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it's too dry and crumbly.
• Divide the dough into 6-8 portions and roll into balls.
• Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.
• Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don't overmix the dough, handle with a light touch for light and fluffy dumplings.
• Divide the dough into 6-8 portions and roll into balls.
• Give the stew a good stir. Remove and discard the bay leaves and rosemary.
• Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.
• Taste and adjust the seasoning if needed. Garnish with the parsley and serve.

SLOW COOKER BEEF STEW AND HERB DUMPLINGS

Steps:

• MAKE YOUR STEWLightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
• Add salt and pepper to your flour and coat the beef chunks before setting the coated meat to one side.
• Heat the oil in a large frying pan on a medium heat and brown the onions and carrots before transferring them to your slow cooker.
• Add the floured beef chunks to your frying pan and brown well before adding to the slow cooker.
• Add any remaining flour to your pan and cook out in the oil before deglazing the pan with the beef stock - stir well to avoid any lumps.
• Pour the pan contents into your slow cooker and add the potatoes, herbs, tomato puree and Worcester sauce. Stir well and then put on the slow cooker lid.
• Cook on high for 5 hours or low for 8 hours before making your dumplings.
• MAKE YOUR DUMPLINGSSieve the flour and baking powder into a bowl and stir in the suet or vegetable fat and chopped parsley.
• Add 4 tablespoons of water and stir again to form a dough, adding extra water if necessary.
• Divide the dough into 8 pieces and turn out onto a floured work surface.Shape into small balls, add to your slow cooker and cook on high for 45 minutes with the lid on.

SLOW COOKER VEGAN BEEF STEW AND DUMPLINGS

Steps:

• Add all the ingredients to the slow cooker.Mix. Push the TVP down below the stock as much as possible.(Half way through cooking if possible give the stew a little stir and push the TVP down if necessary. But don't worry if you can't do this step!)
• Set the slow cooker to medium for 5 hours.
• (Alternatively cook on low for 6-7 hours.Or high for 3-4 hours.Although exact times may vary depending on your slow cooker or crockpot.)
• After 5 hours prepare the dough balls. Turn the slow cooker to high while making the dough balls.Mix the flour with the plant milk, vegan mayonnaise, thyme, a pinch of salt and pepper, to a thick sticky wet dough.
• Using a tablespoon or small ice cream scoop make 8 doughballs, plonking each one gently in the stew. Try not to let each doughball stick to another. But don't worry if they do.
• Place the lid on the slow cooker and leave for 20 minutes.Gently flip each doughball be careful to not break them up.Cook for another 20-25 minutes with the lid on.
• Check the seasoning. Add salt and pepper as desired.
• Serve right away or use the keep warm setting.

VEGAN SLOW COOKER DUMPLING STEW

Steps:

• For the stew, heat oil in a large pan over medium heat, add onion with a large pinch of salt and cook for 10min, stirring regularly, until softened. Stir in the garlic and tomato purée, and cook for 1min, until fragrant. Add the flour and stir to coat the onion mixture. Gradually add the red wine, stirring constantly to prevent the flour forming lumps. Cook for 1min then transfer mixture to a slow cooker.
• Add the carrots, mushrooms, lentils, stock, thyme and some seasoning. Cover and cook on high for 4hr.
• After 4hr, fish out the thyme sprigs and discard. Stir through marmite, if using, and check seasoning.
• Make the dumplings. In a bowl, rub the flour, vegan spread and plenty of seasoning together with your fingertips, or pulse in a small food processor, until mixture resembles fine breadcrumbs. Stir in the dried thyme then sprinkle over 2-3tbsp cold water and stir/pulse until it comes together. Divide and roll into 8 balls. Uncover the stew and arrange dumplings on top, spaced apart. Re-cover and cook on high for 1hr, until the dumplings are cooked through and fluffy. Sprinkle with parsley, if using, and serve.

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Steps:

• Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
• Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
• To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
• Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.