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The Cookery Book

VEGAN

Winter Vegetable Casserole with Red Wine

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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

 

  • Large casserole pan with lid

  • Wooden spoon

  • Chopping board

  • Sharp knife

  • Vegetable peeler

  • Colander for prepared vegetables

  • Measuring spoons

 

 

Ingredients

 

  • 3 tablespoons olive oil

  • 2 vegetable cubes

  • Half a bottle of red wine (we used Rioccha)

  • 2 carrots, sliced

  • 2 parsnips, sliced

  • 2 sticks of celery, washed, trimmed and cut into fine slices

  • 400g swede, cubed

  • 200g sweet potatoes, peeled and chopped into 1 cm cubes

  • 200g  baking potatoes, peeled and chopped into 1 cm cubes

  • 2 leeks, sliced

  • Desertspoon of Herbes de Provence

  • 2-3 tablespoons oatmeal (for thickening) or you can use thickening granules.

  • 1 x 400g tin cooked butter beans, with their liquid

  • Sea Salt

  • Freshly ground black pepper

  • Handful fresh parsley, chopped

  • Nutritional Yeast Flakes (optional)

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For the dumplings
 

  • 100g self raising flour

  • (If using an alternative flour, like Buckwheat, etc, then you need to add ½ tsp baking powder)

  • 50g vegetable suet (or grated frozen butter)

  • 4 tablespoons chopped fresh parsley (you can use other herbs, fresh or dried)

  • 4-5 tablespoons cold water

  • Seasoning




Method
 

  1. Pre-heat the oven to 180F Fan.
     

  2. Toss all the prepared vegetables into a large cooking pan and heat through with the olive oil, stirring well on the hob.
     

  3.  Crumble in the two vegetable cubes on top.
     

  4.  Add the wine and herbs. plus seasoning.
     

  5.  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.
     

  6.   Remove from the oven, stir in oatmeal or thickening granules and then add the tin of butter beans with its juice.
     

  7. 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.
     

  8. With floured hands, roll the soft dough mixture into 8 balls and place on top of the casserole.
     

  9. 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.

  10.   Just before serving throw in the roughly chopped parsley. 
     

  11. Serve with steamed shredded cabbage, a sprinkling of Nutritional Yeast Flakes.

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