Mediterranean stew and stuffing dumplings
- 2 x Tins of chopped tomatoes with herbs
- 2 x Leeks (chopped)
- 3 x Cloves of garlic (chopped)
- 2 x Heaped tbsp of capers
- 4 x Gherkins (chopped)
- 15x Black olives
- 2 x Tbsp tomato paste
- 3 x Tbsp liquid seasoning or a crumbled vegetable stock cube
- 1 x Tbsp sweetener or sugar
- 1 x Tin of butter beans
- 1 1/2 x Cup of chopped peppers
- 1 x Pack of stuffing
- 1 x Tbsp balsamic vinegar
- Fry Light spray
- Preheat the oven.
- Cook the leeks in a frying pan with some Fry Light spray for around 10 minutes.
- Add the chopped garlic and liquid seasoning to the pan and stir. Cook for around 5 minutes.
- Place the tinned tomatoes in a large oven proof bowl and blitz with a hand blender until they turn into juice.
- Add the remaining ingredients (except the stuffing), to the tomatoes and stir.
- Place the lid on the oven proof dish and cook the stew in the oven.
- Whilst the stew is cooking make the stuffing mixture (as directed on the packet).
- Once the stuffing has cooled enough, roll it into balls.
- Place the balls on a baking tray and cook for about 25 minutes at 225°c.
- When the balls have cooked and turned a crispy, add them to the stew and cook for a further 30/35 minutes.
The story behind the stew… Whilst on holiday in Tenerife last year, as you can imagine it wasn’t that easy to find places to eat as a vegan. I managed to find a restaurant that had one vegan meal… a tropical avocado salad. Looking forward to the avocado element of the salad, I sat waiting with excitement (that I might eat that day). However I was to experience great disappointment when the food finally appeared at the table because there was no avocado…I asked the waiter who informed me avocados were not in season at that time?? I thought…Ridiculous…and looking back… why they didn’t tell me when I ordered? I will never know! But the silver lining to this tale was that after this experience Barry and I managed to find a real beauty of a veggie restaurant (which also understood vegans) and we ate there for the rest of the week. I Can’t for the life of me remember the name of this little gem. I have tried to find it on Trip Advisor, but with no luck…but the food was lovely! One dish they made for me was polenta with a tomato sauce. The tomato sauce was amazing and the ingredient that made it stand out from other tomato sauces was the capers!! This is where the inspiration for the stew sauce came from…The stuffing dumplings was an idea I thought of when roaming through the cupboard and realised I had a packet of stuffing that needed to be used left over from Christmas! Rather then do stuffing with a Sunday roast I chose to do something different…hence the Mediterranean stew with stuffing dumplings.
So my fellow Vegan flockers… Get to the kitchen and get those balls cooking!! Flock this way and follow me on Instagram @flower_bird_and_dock, Facebook @flowerbirdanddock or on Twitter @Flowerbirdndock.