Hearty, wholesome and comforting — this one-pot wonder is a complete meal in itself. Feel free to add any extra vegetables you happen to have on hand, too.

Serves 6

Vegetable and Pearl Barley Stew with Herby Dumplings

For the stew:

  • 1 large onion, peeled and sliced
  • 2 large leeks, trimmed and thickly sliced
  • 3 stalks celery, trimmed and chopped
  • 4 cloves garlic, peeled and sliced
  • 2 bay leaves
  • 1 large sprig fresh thyme
  • 1 large sprig fresh rosemary
  •  1 tbsp tomato purée
  • 1 tbsp plain flour
  • 200g (5/8 cup) new potatoes, thickly sliced
  • 2 carrots, peeled and thickly sliced
  • 150g (2 cups) chestnut mushrooms, thickly sliced
  • 1 courgette, thickly sliced
  • 100g (½ cup) pearl barley
  • 720ml (3 cups) water, plus extra as needed
  • 1 vegetable stock cube
  • Sea salt and black pepper, to taste

For the dumplings:

  • 110g (1 cup) self-raising flour
  • 55g (½ cup) vegetable suet
  • 1 tsp sea salt flakes
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh chives, chopped
  • Cold water


  1. Preheat oven to 180°C/350°F/ Gas 4. Place all of the stew ingredients into a large, lidded casserole dish and stir everything well to combine. Cover
    with a lid and transfer to the oven to cook for one hour. Stir well a couple of times during cooking.
  2. When the stew is almost cooked, mix together the flour, suet, salt and herbs in a bowl. Drizzle in enough water to make a soft, sticky dough which comes together in one piece.
  3. Remove the casserole from the oven and taste to check the seasoning, adjusting it if necessary. Add a little more water if the stew looks at all dry.
  4. Divide the dumpling mix into eight and roll into balls with floured hands. Arrange the dumplings on top of the stew and bake again for around 25 minutes, or until the dumplings are lightly golden on top. Serve hot, with some extra parsley and freshly cracked black pepper.

Per serving (191g) Calories: 256, Carbohydrates: 39g, Sugars: 3.5g, Salt: 0.72g, Fat: 7.2g Saturates: 3.2g, Protein: 6.1g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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