Serves: 2-4 Preparation time: 60 mins

Method

Stew

1. Heat the coconut oil.
2. Cook the leeks and garlic for 2-3 minutes until softened.
3. Mix vegetable stock and flour, stir in, and bring to the boil. Cover and simmer for 5 minutes and make a medium consistency sauce. Add soya milk to thicken sauce to your preferred consistency if needed.
4. For the dumplings, see the method below.
5. When the dumplings are cooked add to the sauce. Add a squeeze of lemon juice.
6. Add VBites Chkn Pieces and warm through the sauce and serve, adjust the seasoning if necessary and serve in warmed bowls.
7. Garnish with thyme

Dumplings

1. Dice the bread. Put the diced bread into a bowl and pour the soya milk over it. Turn over a few times then leave to soak.
2. Saute onion in a small saucepan in 1 tbsp of the margarine for a minute or two.
3. Add the mushrooms and carrots to the pan and sauté for another minute or two. Lower the heat, cover the pan and leave the vegetables to cook in their own juices for 5-10 minutes.
4. Knead the milky bread well. Add flour, baking powder, seasoning and nutmeg. Mix well. Stir in the vegetables. Leave to cool briefly. Combine all ingredients and roll into small dough balls.
5. Bring to the boil a largish saucepan of lightly salted water. Put a ball of the dumpling mixture into the water one at a time until all are in. Boil gently, uncovered for 15 – 20 minutes.
6. Melt the remaining ½ tbsp of margarine in a pan.
7. Drain the dumplings carefully in a colander. Transfer them to a bowl or plate, pour the melted margarine over them and then sprinkle with the yeast or vegan Parmesan.
8. Add to the stew and serve immediately.