I wanted something to warm my belly, and nothing is more warming than whisky, stew and scones. This was just what was needed on yet another cold winters night. In the winter nothing beats having a bounty of comforting veggies on standby for a hearty stew, and boy do i love my stews!
2 tbsp olive oil
1 cup of sliced vegan sausage/ button mushrooms
1 cup of washed and diced waxy potato
1 cup of washed and chopped baby carrots
1 small parsnip, peeled and diced
1/2 cup dried green lentils, rinsed and drained
a small handful of washed and trimmed green beans
1/4 cup of whisky
1 3/4 cup of vegetable stock, plus 1/4 cup extra for slurry
1 tbsp mushroom ketchup
2 tsp tamari/ light soy sauce
1 tablespoon fresh thyme leaves
2 1/2 cups of flour
3/4 cup of cold vegan margarine
2 tsp baking powder
1/2 tsp salt
a sprinkling of black pepper
1/4- 1/2 cup of soy mylk/other vegan mylk
Preheat a shallow stove top to oven casserole dish with one tablespoon of olive oil and fry off your sausage slices/mushrooms, once nicely browned, remove from pan with a slotted spoon to add back in later. Add your shallots to the pan and the remaining olive oil and cook until softened, add the rest of you veggies, cook for a couple of minutes, add the whiskey followed by the lentils, give a good stir round for a few minutes before adding the first 1 3/4 of stock, mushroom ketchup and tamari, cover with the lid and bring to the boil. Once your liquid reaches the boil turn right down and allow to simmer for 15 minutes. Now to get on with your cobbler topping.
Add the flour, baking powder, salt and pepper to a bowl and whisk together with a fork to ensure the baking powder and such is evenly distributed. Now rub in the margarine using your finger tips. Slowly add the first 1/4 cup of soy milk and mix it in well, then add a little bit at a time, whist mixing, until it comes together as a nice roll-able dough. Roll out to about 1/2 cm thick and cut into rounds using a pastry cutter/cookie cutter, re-rolling the scraps and making more rounds, set aside and check on the stew. The lentils should be near enough cooked, add in the mushrooms/seitan sausages, whisk the cornflour with the remaining stock and add it too the stew, give it a good stir and preheat the oven to 180c/ 350f and pop the rounds of dough neatly on top of the stew, brush with soy mylk, and pop the lid on and pop it in the oven for about 35-45 minutes taking the lid off for the last 5-10 minutes of cooking.
Something is getting round to my award nominations and thank yous, so I will just give a quick mention here to show ive not forgotten, just bit caught up in the Christmas rush. A big thank you to anunrefinedvegan for the healthy fun food blogger award nomination and to veganbellyfull and hannah at DispatchesFromTheGypsyRoller for the liebster award nominations. I will get round to a propper thankyou post as soon as possible! xx