Dose anyone know of a good recipe vegetarian casserole with dumping ?

Mushroom, Onion, Bean and Rice Potato Skillet Casserole





A major comfort food that nourishes body and soul.





Ingredients:





8-10 oz mushrooms, I prefer baby bellas


1 med or 1/2 large onion


1/2 - 2/3 cup wine of choice


3 1/2 cups water


3-4 cubes vegetable bouillon (with salt or add sea salt to taste)


1 1/4 teaspoon dill


1 teaspoon cumin


2+ teaspoon curry powder of choice


3/4 teaspoon garlic powder


12 oz mixed short grain and wild rice


15 oz can red beans


1 med potato shredded (optional)


3-4 bay leaves


1/8 cup olive oil





Directions:








1) To begin, slice your mushrooms up however you want and dice the onion.





2) Saut茅 both using the olive oil over med-low heat until onions are translucent but not caramelized





3) Add your wine - I prefer a semi dry red but any will do - and simmer for at least five minutes





4) Add water, bouillon and all spices and bring to a boil on med+ heat





5) Add rice, and bring back up to a boil, reduce heat and simmer with lid for 30 min





6) Add red beans and simmer uncovered for 15 min. Add in bay leaf at this point





7) We are shooting for an ';oatmeal'; consistency rather than a soup at the end, it should still be runny at this point, if not it is probably good to go. If it's still watery, grate in the potato and cook another 15 min.








Preparation time: 70 minutes





Dumplings





1 1/2 cups white flour


2 tsp baking powder


3/4 tsp salt


2 tb chopped parsley


1/2-1 tsp finely chopped thyme


60g margarine


milk to mix





Process ingredients in food processor or rub in margarine with fingers to produce a fine crumb. Add sufficient milk to produce a wettish dough. Spoon tablespoonfuls on top of the simmering casserole. Cover and cook for 20 minutes.Dose anyone know of a good recipe vegetarian casserole with dumping ?
ingredients





For the casserole:





1 onion, sliced


2 cloves garlic, crushed


1 carrot, scrubbed and chopped


1 medium parsnip, scrubbed and cubed


1 small swede, peeled and cubed


1 small turnip, peeled and cubed


4oz / 100g Jerusalem artichoke, well scrubbed and quartered (optional)


4oz / 100g chestnut mushrooms, halved


1 tsp dried thyme


1 tbsp fresh parsley, chopped


1陆 / 900ml pints vegetable stock


1tsp Marmite or other yeast extract


salt and freshly ground black pepper





For the dumplings:





4oz / 175g self-raising wholewheat flour


2oz / 50g vegetable suet


陆tsp salt


陆tsp dried sage or 1 tsp fresh sage


1tsp dried mustard


2tbsp milk











Method





1 Saut茅 over a medium heat the onion, garlic, carrots, parsnip, swede, turnip and artichoke (if using) with the herbs for 10 minutes, stirring at intervals to prevent the vegetables sticking.





2 Add the mushrooms and cook for another 5 minutes.





3 Add the vegetable stock, Marmite and seasoning and simmer gently for 30 minutes or until the vegetables are cooked.





4 Make the dumplings by mixing the flour, mustard powder, salt, herbs and vegetable suet in a bowl. Add the milk and mix to make a soft dough. Form into small dumplings and drop them into the casserole.





5 Simmer for another 15 minutes or until the dumplings are puffed up.








hope this helps I guess you could vary the ingredients to taste.Dose anyone know of a good recipe vegetarian casserole with dumping ?
spring veggie casserole with herb dumplings





100g self-raising flour


50g butter at room temperature, cut in pieces


50g mature cheddar , finely grated


3 tbsp finely chopped parsley


FOR THE CASSEROLE3 tbsp light olive oil


8 shallots , peeled and cut in half lengthways


250g small new potatoes , cut int half


3 peeled garlic cloves , cut in half lengthways


200g baby carrots , scraped but left whole


2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges


600ml boiling vegetable stock (Marigold Swiss bouillion is good)


300g fruity white wine , such as sauvignon blanc or pinot grigio


pinch of muscovado sugar , light or dark


陆 tsp light soy sauce


200g green beans , trimmed and cut in half


250g chestnut mushrooms , halved if large


200g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks


2 tsp cornflour


陆 fresh red chilli , seeded and finely chopped


1 tbsp each snipped chives and chopped parsley





To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.


Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.


Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.


Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.



not much of a cook but why not try adding some veggie sausages in to it u know the corn ones.


if you use the sausages boil/stew them first then chuck the rest of your ingredient's
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