Vegan Recipe Collection Over 800 Vegan Recipes

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2 tbsp olive oil
1 garlic clove crushed
100g (3 ½ oz) button onions
1 celery stick sliced
1 carrot sliced
½ swede cut in large dice
1 kholrabi cut in large dice
1 parsnip sliced
½ medium cauliflower cut in florets
1 potato cut in large dice
1 tsp caraway seeds
1 tbsp Hungarian paprika
1 tbsp tomato puree
2 tbsp plain flour
300ml ( ½ pint) white wine
600ml (1 pint) vegetable stock
salt and freshly ground black pepper
For the dumplings:
50g (1 ¾ oz) rye flour
50g (1 ¾ oz) self-raising flour
40g (1 ½ oz) vegetarian suet
pinch caraway seeds
1 tsp grated fresh horseradish
Method
Heat the olive oil in a large heavy-bottomed pan and fry the garlic onions and celery over a medium heat
for 4-5 minutes until golden. Add the remaining vegetables and fry for 2 minutes until browned then add
the caraway seeds, paprika and tomato puree. Cook for a further 3 minutes.
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