Root Vegetable Casserole with Parsley Dumplings | Vegan Recipes

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)