Meatless Meaty Guinness & Barley Stew With Cheese Horseradish & Herb Dumplings

• 1 red onion - Peeled and roughly chopped into chunks
• 3 cloves garlic - Peeled, crushed and roughly chopped
• 3 large carrots - Washed and roughly chopped into generous chunks
• chestnut mushrooms
• 1 glug rapeseed oil
• 7/8 pound meat substitute Seitan, wheat gluten, popular in Asia, you should be able to find this in most large supermarkets or Asian stores - Roughly chopped into chunks
• 2 tablespoons flour
• freshly ground black pepper Generous sprinkle of white and
• 1 can guinness
• 1 glug port
• 1 glug dark soy sauce
• 3 bay leaves
• 2 teaspoons marmite
• 2 pints vegetable stock
• 2 sprigs rosemary
• 1 handful fresh oregano or 3 tsp dried - Roughly chopped
• 5 5/8 tablespoons pearl barley
• 1 handful curly parsley - Roughly chopped
• cheese
• 3/4 cup self raising flour
• 3 1/2 tablespoons butter
• 7/8 cup mature cheddar - Grated, use 3 tablespoons of Engevita Yeast Flakes for vegan option
• 2/3 tablespoon grated horseradish Freshly, or 2 tsp of creamed horseradish
• 1 handful curly parsley - Finely Chopped
• black pepper Generous sprinkle of white and
• salt Sprinkle of
• cold water Several splashes of

1. Begin by adding the onion, garlic and carrots to a large casserole pot with a glug of oil and allow to cook over a medium to low heat until the onions soften. After around 5 minutes remove from the pan and set to one side
2. Using the same casserole dish add another glug of oil and allow to heat
3. Take the roughly chopped Seitan and toss on flour and seasoning then place in the casserole dish and stir once the pieces start to brown
4. Once all Seitan has been browned on both sides add back in the onion, garlic and carrots
5. Pour in the can of Guinness which will help to remove any flour that has stuck to the bottom of the pan
6. Increase the heat then once boiling add in the red wine or port, dark soy sauce, marmite, bay leaves and stock. Allow to cook for 15-20 minutes on a medium heat then have a taste and adjust seasoning if necessary
7. For more salt add in extra dark soy sauce and for more heat add in extra white pepper and freshly ground black pepper
8. Add in the fresh rosemary and oregano followed by the pearl barley, stirring every few minutes so it doesn't stick to the bottom of your pan. Keep an eye on liquid too as your may need to add another half a pint of vegetable stock or red wine depending on how rich you like your stew to be
9. Allow to cook for a further 10-15 minutes or until the barley is soft when eaten
10. For the dumplings simply rub the butter into the flour using your fingertips until you have a fine crumble like texture
11. Add in the cheese, herbs, horseradish and seasoning then combine well before finally adding in a splash of water. Add in another if you need to, enough to bring the mixture together like a dough
12. Next roll into rough balls the size of a cherry tomato or a little larger and place on top of the stew
13. Cover with a lid and cook over a medium heat for 12-15 minutes
14. Note - Ensure you have enough stock/gravy in your stew so that the barley doesn't stick while you cook your dumplings.
15. Serve with a big bowl of steamed buttered greens or shredded cabbage with a generous sprinkle of white pepper

red onion, garlic, carrots, mushrooms, rapeseed oil, substitute seitan, flour, freshly ground black pepper, guinness, port, soy sauce, bay leaves, marmite, vegetable stock, rosemary, handful fresh oregano, pearl barley, handful curly parsley, cheese, flour, butter, of engevita yeast, horseradish, handful curly parsley, black pepper, salt, cold water

Taken from www.yummly.com/recipe/MEATLESS-MEATY-GUINNESS-_-BARLEY-STEW-WITH-CHEESE-HORSERADISH-_-HERB-DUMPLINGS-1513041 (may not work)