Vegan Recipe Collection Over 800 Vegan Recipes

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Add the flour and cook stirring for 2-3 minutes. Gradually pour in the wine and stock, stirring. Season
and bring to the boil. Lower the heat and simmer for 15-20 minutes until tender.
For the dumplings, place the flours in a bowl with a little salt and pepper. Stir in the suet, caraway seeds
and horseradish. Add 4 tbsp water or enough to bind the mixture into a smooth, firm dough. Roll the
dough into 12 separate 2.5cm (1 inch) balls.
Poach the dumplings in a pan of boiling water for 10 minutes until light and fluffy. Place on the casserole
to serve and sprinkle with the parsley.
You can also steam the dumplings on the top of the casserole for the last 10 minutes of cooking instead
of poaching them, if you prefer.
Thai Inspired Risotto with Pumpkin
40g (1 ½ oz) margarine
1 onion chopped
1 garlic clove crushed
1 stick lemongrass thinly sliced
1 red chilli, deseeded and chopped
½ tsp curry powder
2.5cm (1-inch) piece of fresh root ginger chopped
350g (12 oz) pumpkin, peeled and cut in 1cm ( ½ inch) pieces
350g (12oz) arborio rice
100ml (3 ½ fl oz) dry white wine
700ml (1 ¼ pints) vegetable stock
150ml ( ¼ pint) coconut milk
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
salt and freshly ground pepper
grated coconut, to serve
Method
Melt the margarine in a large heavy bottomed pan. Add the onion, garlic, lemongrass, chilli, curry
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