Future Farm
Sausage Stew with Cheesy Dumplings

Ingredients

3 garlic cloves

2 celery Sticks

12 pickled onions

6 sun-dried tomatoes & rehydrated in a cup (250ml) boiling water

6 Future Farm vegan sausages, cut into chunks

0.3kg chestnut mushrooms. (Big mushrooms cut in half & small mushrooms left whole)

3 tablespoons plain flour

250ml (1 cup) red wine

500ml (2 cups) vegetable stock

200g (1 cup) any peeled or cubed celeriac/root vegetable

1 Bay Leaves

2 Sprigs thyme

2 Sprigs rosemary

2 tablespoons soy sauce

1 tablespoon miso/marmite paste

60ml (1/4 cup) black coffee

Dumplings

180g (1.5 cups) self-raising flour

Splash of non-dairy milk

70g vegan butter

2 tablespoons chia seeds & some water (a dash)

50g (1/2 cup) vegan cheese

1 teaspoon sea salt

1 tablespoon chopped chives

2 teaspoons garlic granules

Method

I. Preheat oven to 180-degrees Celsius.

II. Place a pan over medium heat. Add some oil.

III. Add onions into the hot pan, followed by garlic, celery and mushrooms.

IV. Sauté mixture for 2 to 3 minutes and add your vegan sausage chunks and celeriac.

V. Chop the tomatoes and add to the pan. Don’t pour the rehydrating liquid. Add rosemary, fresh thyme, bay leaves, salt and pepper and stir the mixture, ensuring nothing catches.

VI. Turn down the heat and add plain flour while stirring. Cook the mixture for about two minutes and deglaze the pan using red wine. Alternatively, you can use apple juice as an alcohol-free substitute). Let the juice or wine bubble away for a few minutes, and add the rehydrating tomato liquid you preserved earlier. Proceed by adding soy sauce, vegetable stock, marmite and coffee.

VII. Allow your stew to cook and bubble away. Stir periodically for approximately ten minutes.

VII. Focus your attention on the dumplings. Using a mixing bowl, rub the butter and self raising flour together to achieve a breadcrumb-like consistency. Add chia seeds, vegan cheese, chives, garlic and salt to taste.

VIII. Add a splash of the non-dairy milk to your mixture and make one ball of dough. Proceed by dividing the dough into eight small round dumplings. You can make more or fewer dumplings depending on your preferences.

IX. Place the dumplings on your stew neatly, then place your dish in the preheated oven. Cook for 30 minutes. Your sausage stew with cheesy dumplings should be ready in half an hour.

X. Serve while hot with steamed vegetables.