Introduction Main Meals Indian Dishes Cakes & Desserts Breadmaker Miscellany FAQ Book Links Contact Form

Cooking for one?


Meet other veggies and vegans at

This site was created with WebPlus X5 from Serif

Simple    Vegan   Recipes

Vegan recipes that are easy to follow, tasty and healthy

1 red onion, sliced

2 celery stalks, chopped

8oz (200g) carrots, chopped

8oz (200g) potatoes, chopped

8oz (200g) courgettes or broccoli, sliced

4 tomatoes, peeled and chopped (or a tin of chopped tomatoes)

4oz (100g) red lentils

14oz (or 1 tin) red kidneys bean (cooked)

1.5 pints (850ml) vegetable stock


For the dumplings:


4oz (100g) plain flour

2 tsps baking powder

1 tsp paprika

1 tsp mixed herbs

1 oz (28g) vegetable suet


Fry onion and celery in 1 tbsp vegetable oil for 3-4 minutes. Add stock, carrots and potatoes. Bring to the boil and cook for 5 minutes. Stir in courgettes/broccoli, tomatoes, lentils, beans, 1 tsp paprika or chilli powder, salt and pepper. Bring to boil again, cover and cook whilst making the dumplings.


To make the dumplings, sift the flour into a bowl and mix in the paprika, baking powder and half a teaspoon of salt. Add the suet and herbs. Bind together with 7 tbsps water to make a sticky dough. Divide into eight portions and roll each into a ball.


Stir the stew and place the dumplings in the top so they are just covered. Cover the pan and keep simmering for 15 minutes to cook the dumplings.

Serves 4

Click here for advice on abbreviations and measurements

This recipe is included in the Simple Vegan Recipes Cookbook

Main Meals
Previous Next

Red Bean Stew