Servings: 4
Calories:
Equipment
Ingredients
- 2 onions sliced into rings
- 1 red bell pepper sliced into rings
- 1 yellow bell pepper sliced into rings
- 1 green bell pepper sliced into rings
- 400 g can kidney beans in water
- 400 g can cannellini beans in water
- 400 g can black beans in water
- 400 g can chopped tomatoes in water
- 2 tablespoons tomato puree
- 1 teaspoon paprika
- 3 teaspoons hot paprika add a little at first then more to your taste
- 6 new potatoes sliced
- 4 garlic cloves crushed then chopped
- 1 teaspoon caraway seeds
- 1 teaspoon dried basil
- freshly ground black pepper to suit your taste
- 100 g wholemeal self raising flour
- 50 g vegan suet
- generous amount of fresh herbs. I used rosemary sage and thyme
- 5 tablespoons water
Instructions
- Saute the onions, garlic, bell peppers and potatoes in a couple of inches/4cm of cold water until they begin to soften. Approximately 10 minutes.
- Add the paprika, smoked paprika and caraway seeds and continue to cook for another two minutes.
- Meanwhile make the dumplings. Mix the flour, suet, water and herbs. Put flour onto your hands then form into about eight small balls. Set aside.
- Add the beans with their liquid (water), tomato puree, tin of tomatoes, dried basil and black pepper and stir together. Then place the dumplings onto the top of the mixture.
- Put the lid on the pot then cook for a further 20 minutes or until the potatoes are cooked through.
- Serve with Tenderstem broccoli and cabbage with lemon juice for a filling and flavoursome supper on a chilly autumn evening.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !