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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.
Ingredients
- 300g parsnips, cut lengthways into 4
- 4tbsp olive oil
- 1/4 tsp sea salt and 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)
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