Susie Drage
Music, Art & Cookery
The Cookery Book
Winter Vegetable Casserole with Red Wine





Winter Vegetable Casserole with Red Wine
Serves: 4 - 6
Preparation: 15 minutes
Cooking Time: 45 minutes
Category: Vegan
Plan: Can be cooked in advance and frozen.
Difficulty: Easy
Course: Main
Cuisine: English
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Easy and quick to make with a wonderful flavour.
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For a cold Winter's evening, this is so satisfying and can be enhanced with parsley dumplings.
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Utensils
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Large casserole pan with lid
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Wooden spoon
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Chopping board
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Sharp knife
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Vegetable peeler
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Colander for prepared vegetables
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Measuring spoons
Ingredients
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3 tablespoons olive oil
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2 vegetable cubes
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Half a bottle of red wine (we used Rioccha)
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2 carrots, sliced
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2 parsnips, sliced
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2 sticks of celery, washed, trimmed and cut into fine slices
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400g swede, cubed
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200g sweet potatoes, peeled and chopped into 1 cm cubes
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200g baking potatoes, peeled and chopped into 1 cm cubes
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2 leeks, sliced
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Desertspoon of Herbes de Provence
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2-3 tablespoons oatmeal (for thickening) or you can use thickening granules.
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1 x 400g tin cooked butter beans, with their liquid
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Sea Salt
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Freshly ground black pepper
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Handful fresh parsley, chopped
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Nutritional Yeast Flakes (optional)
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For the dumplings
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100g self raising flour
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(If using an alternative flour, like Buckwheat, etc, then you need to add ½ tsp baking powder)
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50g vegetable suet (or grated frozen butter)
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4 tablespoons chopped fresh parsley (you can use other herbs, fresh or dried)
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4-5 tablespoons cold water
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Seasoning
Method
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Pre-heat the oven to 180F Fan.
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Toss all the prepared vegetables into a large cooking pan and heat through with the olive oil, stirring well on the hob.
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Crumble in the two vegetable cubes on top.
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Add the wine and herbs. plus seasoning.
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Bring to the boil, stir well, put the lid on and turn down the heat to simmer and then transfer into the oven for about 15 minutes.
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Remove from the oven, stir in oatmeal or thickening granules and then add the tin of butter beans with its juice.
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Meanwhile, stir in a large bowl the self raising flour, suet and parsley and a small amount of seasoning and 4-5 tbs cold water.
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With floured hands, roll the soft dough mixture into 8 balls and place on top of the casserole.
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Cover with a lid and transfer to the oven and bake for 20-25 mins until the dumplings are puffed and the vegetables are tender.
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Just before serving throw in the roughly chopped parsley.
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Serve with steamed shredded cabbage, a sprinkling of Nutritional Yeast Flakes.