Root Vegetable Casserole with Parsley Dumplings | Vegan Recipes
A hearty combination of root vegetables cooked in garlic and cider, topped with fresh parsley dumplings and roasted parsnips.
Ingredients
- 300g parsnips, cut lengthways into 4
- 4tbsp olive oil
- Sea salt and freshly ground pepper, to taste
- 8 shallots, cut into halves
- 3 garlic cloves, thinly sliced
- 4 medium-sized sweet potatoes, cut into 2cm cubes
- 350g Swede, cut into 2 cm cubes
- 200g Chestnut mushrooms, cleaned and cut into halves
- 350ml Vegetable stock
- 200ml Cider
- 1 Bay leaf
- 1 ½ tsp Cornflour
- 125g self-raising flour
- 3tbsp fresh parsley, chopped
- 60g dairy-free margarine
- 3tbsp nutritional yeast (optional)
More Like This
Root Vegetable Casserole with Parsley Dumplings | Vegan Recipes
veganuary.com
Root Vegetable Casserole Recipe | Home Pressure Cooking
homepressurecooking.com
Roasted Root Vegetables
eatinginthereal.com
Roasted Root Vegetable Soup - Dherbs.com - Recipes
dherbs.com
Recipe: <!-- -->Roasted Root Vegetables<!-- --> | Whole Foods Market
wholefoodsmarket.com
Roasted Root Vegetables Recipe | Living | TrishStratus.com
trishstratus.com
Roasted Root Vegetables with Parsley Pesto (dairy-free) | Nourishing Meals®
nourishingmeals.com
Roasted root vegetable and barley soup recipe | Sainsbury`s Magazine
sainsburysmagazine.co.uk