Vegan Veggie Casserole With Dumplings - cooking recipe

Ingredients

1 tablespoon olive oil
4 carrots
1 sweet potato
500 g baby potatoes
1 head broccoli
2 onions
4 garlic cloves
150 g of closed cup mushrooms
1 leek
1 teaspoon marmite
2 teaspoons cornstarch
1 vegetable stock, cube
175 ml rose wine or 175 ml white wine
1 tablespoon soy sauce
1 teaspoon chili (optional)
1 teaspoon mixed herbs
dumplings
1 cup flour
1/2 cup soya margarine
1 teaspoon salt
1 teaspoon pepper

Preparation

I like to chop up the veggies into chunky strips and slice everything chunky. I cut the garlic into halves.
I only have a medium sized frying pan, so I fry the veggies in batches. Heat up the oil in the pan on a very high heat and throw in the potatoes shaking the pan so that they get golden on different sides. This usually takes about 5-7 minutes.
Then throw in the onion and garlic cook for a further 2 minutes. If your pan is big enough, throw in the veggies one by one giving a couple of minutes in between each one to let the flavours develop. If your pan isn't big enough, empty the contents periodically into a large casserole dish.
Once you have fried all your veggies, put all into a large casserole dish.
Set your oven to gas mark 6.
In a jug put the glass of wine, soy sauce, marmite, mixed herbs and stock cube. Add some boiling water, approx enough to just meet level of veggies in casserole dish. Add the cornstarch and stir it in thoroughly. Pour over the veggies in the casserole dish. Cover with foil and put in the oven.
Shile this is in oven, make the dumplings: Rub the soya margarine into the flour, salt and pepper until it resembles breadcrumbs. Add a little water and turn into a light sticky dough. Make into little or big balls. Put on top of casserole and cover up with foil. Let it it cook covered for 30 minutes.
After 30 minutes, remove foil and let cook for a further ten minutes.