Tuesday, 7 January 2014

Vegan Recipe of the Week - Guest Recipe from Little Miss Meat-Free

For the first Vegan Recipe of the new year, I am very honoured to have a contribution from Little Miss Meat-Free (aka Katy). Katy is a passionate vegan home cook who enjoys creating dishes for family and friends. She also shares vegan recipes on the blog Little Miss Meat-Free. After living in south London for a few years, she has now returned to Yorkshire. You'll find Katy driving around in her beloved 'Mini' or baking a cake in her small kitchen. 

Katy's blog can be found at:
or you can follow her on Twitter at https://twitter.com/Lilmissmeatfree

Borlotti Bean Bake with Winter Herb Dumplings

Nothing beats the aroma of winter herbs baking in the oven. Team this with seasonal vegetables and savoury borlotti beans for a true ‘comfort-food’ experience. Serve straight from the oven with fresh crusty bread.

Serves 4


For the bake:
1 tbsp vegetable oil
2 large potatoes, cubed
1 onion, chopped finely
3 carrots, chopped
1 garlic clove, crushed
3 celery sticks, chopped
400ml water
1 tin Borlotti beans, drained and rinsed
2 tsp cornstarch
1 tsp paprika
1 tsp dried oregano
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 tsp salt
½ black pepper

For the dumplings:
200g white plain flour
2 tsp baking powder
1 tsp salt
½ tsp dried sage
½ tsp dried rosemary
½ tsp thyme
250ml soya milk

  1. Preheat the oven to 180C.
  2. In a large casserole dish, add the oil, potatoes, onion, carrots, garlic and celery and cook over a medium heat for 5-6 minutes.
  3. Pour in the water and Borlotti beans. Stir in the cornstarch. Add the paprika, oregano, sage, rosemary, thyme, salt and black pepper and cook for 3 minutes.
  4. Cook in the oven for 30 minutes.
  5. In the meantime, prepare the dumplings. Mix the flour, baking powder, salt, sage, rosemary and thyme in a bowl. Make a well and stir in the soya milk until it forms a thick dough.
  6. Place tablespoon sized amounts of the dumpling dough on top of the casserole. Place the lid on the casserole dish and cook for a further 15 minutes.


Little Miss Meat-Free


For more of my recipes, click here.

Big Vegan Love,


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