Veg & stout stew with dumplings – Stroud Community Agriculture

Ingredients

• 2 tbsp olive oil
• 2 large onions, sliced
• 150g chestnut mushrooms
• 1 heaped tbsp plain flour
• 2 carrots, peeled & chunked
• 2 parsnips, peeled & chunked
• 1⁄2 swede (about 400g), peeled & chunked
• 1⁄2 celeriac (about 500g), peeled & chunked
• 150g pearl barley
• 2 sprigs fresh thyme
• 2 tbsp dark soy sauce
• 2 tbsp tomato puree
• Salt and black pepper
• 750ml vegan stock
• 500ml vegan stout
• 100g spinach
• 150g plain flour
• 1 1⁄2 tsp baking powder
• 75g vegetable suet
• 1 tbsp chopped thyme leaves