Monday, 21 March 2011

Week 2- Vegetable Casserole

Hello and welcome again to our Vegetarian Kitchen. It is late March, cold and frosty and so this week we have a recipe for a hearty vegetable casserole with dumplings. The dumplings are optional so if you think the casserole is filling enough then don't add them. This recipe is also high in fibre and low in fat.

1 tin Chick Peas (400g)
1 tin Chopped Tomatoes (400g/14oz)
1 small Swede
2 large Carrots
2 Parsnips
1 large Onion
1 litre vegetable stock (OXO green)
1 teaspoon dried Oregano or Basil
Salt (according to taste)

Firstly, peel and chop the swede, carrots and parsnips into chunks. (about 1") Peel and chop the onion. Drain the tin of chick peas. Next make 1 litre of vegetable stock with stock cube.
Put all the vegetables into a large casserole dish and mix. Add one tin of chopped tomatoes and stir then add the chick peas. Add vegetable stock and mix thoroughly. Make sure there is a lid on the casserole dish, but if not cover with foil.
Cook at Gas Mark 4 (350F/180C) for 1 hour or until the vegetables are soft.

4oz self-raising flour
2oz vegetable suet
4 tablespoons water to bind


Mix all ingredients to a firm dough. Make 4 small dumplings. Add to the casserole and cook for a further 15 minutes.
Serve the casserole and dumplings with either a Pointed Cabbage (plenty in the shops at the moment) or your choice of 'greens'.



Serves 4