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/
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
Ingredients
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
Method
- Preheat the oven to 180C.
- In a large casserole dish, add the oil, potatoes, onion, carrots, garlic and celery and cook over a medium heat for 5-6 minutes.
- 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.
- Cook in the oven for 30 minutes.
- 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.
- 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.
Enjoy!
Little Miss Meat-Free
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Big Vegan Love,
VVx
