Dal, dumplings and giant dumplings: Solve Vegan yummy food recipes

Crunchy, chunky Dal, root and chowder with dumplings, customizable leftover fried rice and a large peanut butter skillet cake to finish.

Root vegetable and meaty stew with dumplings (top image)

This warm and comforting dish is perfect for dinner during the colder months.

  • Preparation 20 min
  • Cook 1 hour 15 minutes
  • Portions 4–6
  • 2 tbsp olive oil
  • 2 large onions, finely sliced
  • 150g chestnut mushrooms, halved
  • 1 tablespoon of wheat flour
  • 2 carrots, peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • ½ swede (about 400g), peeled and cut into large pieces
  • ½ celeriac (about 500g), peeled and chopped into large pieces
  • 150g pearl barley
  • 2 sprigs of thyme
  • 2 tbsp dark soy sauce
  • 2 tbsp tomato puree
  • Salt and black pepper
  • 750ml of vegan broth
  • 500ml vegan fat
  • 100g of spinach
  • For dumplings
  • 150 grams of wheat flour
  • 1½ tsp baking powder
  • 75g vegetable fat
  • 1 tbsp chopped thyme leaves
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Heat the oil in a large casserole dish with a lid, add the onions and cook over moderate heat for eight minutes until soft and translucent.

Add mushrooms and cook for five minutes until lightly browned. Stir in a tablespoon of flour and cook for about one more minute. Add all the root vegetables along with the pearl barley, thyme, soy, tomato puree and a pinch of salt and pepper. Pour in the stock and stout and stir until smooth. Bring to a boil, then reduce heat, cover with a lid and simmer for 30 minutes.

Remove the lid and stir gently, then increase the heat slightly and cook for another 10 minutes, until the sauce reduces and thickens.

Meanwhile, mix all the ingredients for the dumplings, then mix with 100ml of water until the dough starts to come together. Divide the dough into eight parts and roll them into balls.

Stir the spinach into the stew and carefully place the dumplings on the surface with a little space in between, then replace the lid and cook for another 20 minutes, or until the dumplings are puffy and firm to the touch.

edamame fried rice

Once you have all the ingredients ready, this is a super quick and easy dinner, prepared in minutes, and a brilliant way to jazz up leftover rice.

  • Preparation 15 min
  • Cook 12 minutes
  • Serving 4
  • 2 tbsp sesame oil
  • 3 cloves of garlic, grated
  • 2½ cm ginger, peeled and grated
  • 2 carrots, peeled and finely chopped
  • 700g leftover cooked white rice, preferably long or basmati rice
  • 250g frozen or fresh edamame beans
  • 2 tbsp tamari or soy sauce
  • 2 tbsp hoisin sauce
  • Salt (optional)
  • For quick pickled radishes
  • 100 grams of radish, finely sliced
  • 50 ml of rice wine vinegar
  • Some sugar
  • a pinch of salt
  • Serve
  • 3 scallions, finely sliced diagonally
  • 50g store-bought crispy fried onions

First make a quick pickled radish. Add all the ingredients to a small bowl and mix thoroughly. Set aside.

Heat the sesame oil in a wok or large skillet, add the garlic and ginger and sauté over medium-high heat for about a minute until golden. Add the carrots and sauté for about three minutes, until they are slightly soft. Stir the rice, breaking up any lumps, and mix it with the other ingredients.

Add the edamame beans, tamari or soy, and the hoisin and stir until everything is evenly coated with the sauce. Cook for another five minutes until the beans are bright green.

Add salt to taste if needed (sauce should make the dish salty enough), then serve in bowls with radish, chives and crispy fried shallots.

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