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1 tbsp olive oil

2 x onions, finely chopped

4 x garlic cloves, minced

200g meat alternative (e.g. pre prepared soya or seitan chunks)

4 x parsnips, peeled + diced

4 x carrots, peeled + diced

400g mushrooms, chopped

3 potatoes, peeled + diced

1 ½ litres of black tea

1 litre of vegetable stock

140g tomato puree

4 tbsp oat flour, to thicken (process 4 tbsp Mornflake Creamy Superfast Oats in a food processor)

2 tbsp worcestershire sauce

1 ½ tsp thyme



100g vegetable suet

100g Mornflake Creamy Superfast Oats (process in a food processor to make flour)

100g self raising flour10 tbsp water

4 tbsp Mornflake Jumbo Oats, to coat


Heat the olive oil in a large saucepan, then add in the onion and cook for 5 minutes, until softened. Add in the garlic, carrots, parsnips and thyme and stir. Continue to cook for further 5 minutes. Add the mushrooms, potatoes, black tea, vegetable stock and tomato puree, then bring to the boil. Reduce to simmer for 30 minutes.

Meanwhile start to prepare the dumplings. Mix all of the ingredients, except the Jumbo Oats, together in a bowl until you have a dough. Divide into 8 balls, and roll each ball in the Jumbo Oats. Once the stew has been simmering for 30 minutes, stir in the oat flour and drop in the dumpling balls.

Cook for a further 20 minutes, until the vegetables are tender and the dumplings are nice and fluffy.

Serve in bowls, with crusty bread on the side.

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