Quorn Stew with herby dumplings (slow cooker)

Spot the gap where one of the dumplings has been “tested”

I thought I’d have a nose through the veggie recipes on the Tesco website & found this recipe for stew.  DD1(3.11) has gone right off Quorn lately (unless it’s their Fishless Fingers), but I thought I’d give it a go anyway, especially when I noticed the first comment on the recipe was someone saying they had just chucked it all in the slow cooker which is exactly what I planned to do!

So, I meant to put it on in the morning, but what with haircuts & visiting Great-Grandparents I didn’t manage to get it on until about 1230 (straight onto High).  DD1 & I made the dumplings later in the afternoon when DD2 was napping – they were so easy to make I was amazed – I’m sure I remember dumplings being much more complicated than that?!

It was all cooked when we ate it at 5pm & we all thought it tasted very nice, but it was a bit watery IMO – the adding of the cornflour to the mix around 3pm didn’t seem to make any difference – perhaps it just needed to cook for a bit longer? I’ve never tried to thicken a sauce in the slow cooker before – all hints & tips welcomed!

DD1 (3.11) ate the dumplings, carrot & celery(!). DD2 (1.5) ate everything, but left quite alot of the quorn. DH ate everything. There was just about enough for 2 adults & 2 kids, but a bit more would have been nice.

Note to self: Next time, make more dumplings (everyone wanted more!), and add some more veg that DD1 will like e.g. sweet potato &/or squash, and perhaps some chickpeas/beans/tofu instead of the Quorn.

Ingredients

For the dumplings

• 100g self raising flour
• 50g light vegetable suet
• 1tsp dried mixed herbs (I used parsley)
• pinch salt
• ground black pepper
• 75ml milk

For the stew

• 1tbsp vegetable oil
• 1 medium onion, finely sliced
• 1tsp paprika
• 300g Quorn Pieces
• 2 sticks celery, chopped
• 1 medium carrot, peeled, chopped
• 200g mushrooms, sliced
• 1 pint vegetable stock
• 1tbsp cornflour, blended to a paste with a little water
• 1 bouquet garni

Instructions

1. Put the onion & oil into the slow cooker and stir.
2. I put the slow cooker on high here because I was in a rush, but low might be more appropriate for you.
3. Add the paprika & Quorn pieces.
4. Add the celery, carrots and mushrooms
5. Stir well & add the stock.
6. When the stock starts bubbling, add the cornflour paste & the bouquet garni
7. Make the dumplings by sieving the flour into a bowl, stir in the suet. Add the herbs, salt and pepper and mix to a smooth, elastic dough with the milk. Divide the mixture into 10-12 small pieces and roll into small balls.
8. About an hour before you want to eat, turn up to high (if it isn’t already)
9. about 30 mins before you want to eat, add the dumplings.

Like this? How about:

Butternut Squash Chilli (slow cooker)

Winter Vegetable Stew (slow cooker)

Moroccan Vegetable Tagine (slow cooker)

Quorn Stew with herby dumplings (slow cooker)