GOULASH & DUMPLINGS

Serves 4 Preparation time 20-25 minutes Cooking time 25-30 minutes

INGREDIENTS

• 2 tbsp light olive oil

• 1 large onion, peeled and finely sliced

• 1 large carrot, peeled and sliced into 5mm/1/4in rounds

• 2 red peppers, deseeded and roughly chopped

• 4 cloves garlic, crushed

• 1 tsp caraway seeds

• 1 x 400g tin chopped tomatoes

• 500ml/18fl oz water or vegetable stock

• 2 bay leaves

• 1 fresh red chilli, deseeded and roughly chopped

• 1 tsp caster sugar

• 1 tbsp sweet smoked paprika

• 2 x 400g tins cannellini or borlotti beans

• Salt and freshly ground black pepper

For the dumplings

• A handful of fresh flat-leaf parsley, chopped

• 150g/5oz plain flour

• ½ tsp salt

• 1 tsp baking powder

• 50ml/2fl oz light olive oil, plus extra to oil hands

• 75ml/3fl oz unsweetened plant-based milk

• 1-2 tsp Dijon mustard

To serve

• A handful of fresh flat-leaf parsley, chopped

• 1 lemon, cut into wedges

• Plant-based yoghurt or plantbased sour cream

• Salad of your choice

1. Heat the oil in a wide, shallow casserole with a lid over a medium heat. Add the onion and carrot and fry for 10 minutes, stirring occasionally. Add the peppers, crushed garlic and caraway seeds and stir-fry for 1 minute.

2. Meanwhile, make the tomato sauce. Put the tinned tomatoes into a medium saucepan and heat until simmering, then add the water or stock and stir to combine. Break the bay leaves and add them to the pan along with the chilli, sugar and smoked paprika. Bring to the boil, reduce the heat and simmer for 10 minutes.

3. While the tomatoes are cooking, make the dumplings. Put the chopped parsley into a bowl, then add the flour, salt and baking powder and mix well. Make a well in the mixture, pour in the oil, plant-based milk and mustard and mix until it comes together. Lightly grease your hands with a little extra oil and roll the dough into 16 equal-sized balls.

4. Drain the tinned beans through a sieve and tip them into the casserole along with the tomato sauce. Mix well and bring to the boil, then add the dumplings, cover the casserole with a lid and reduce the heat. Simmer for 8 minutes and then season to taste.

5. Sprinkle the chopped parsley over the goulash and serve with the yoghurt or sour cream, salad and the lemon wedges for squeezing over the top.

From Speedy Bosh!