Root veg and stout stew with dumplings (pictured prime)

This hearty and comforting dish is ideal for a night meal through the colder months.

Prep 20 min
Cook dinner 1 hr 15 min
Serves 4–6

2 tbsp olive oil
2 giant onions, finely sliced
150g chestnut mushrooms, halved
1 heaped tbsp plain flour
2 carrots, peeled and lower into giant chunks
2 parsnips, peeled and lower into giant chunks
½ swede (about 400g), peeled and lower into giant chunks
½ celeriac (about 500g), peeled and lower into giant chunks
150g pearl barley
2 sprigs of thyme
2 tbsp darkish soy sauce
2 tbsp tomato puree
Salt and black pepper
750ml vegan inventory
500ml vegan stout
100g spinach

For the dumplings
150g plain flour
1½ tsp baking powder
75g vegetable suet
1 tbsp chopped thyme leaves
¼ tsp salt
¼ tsp floor black pepper

Warmth the oil in a big casserole dish for which you might have a lid, add the onions and cook dinner over a medium warmth for eight minutes till tender and translucent.

Add the mushrooms and cook dinner for 5 minutes till evenly browned. Stir within the tablespoon of flour and cook dinner for an additional minute or so. Add all the foundation veg together with the pearl barley, thyme, soy, tomato puree and a beneficiant pinch of salt and pepper. Pour within the inventory and stout and stir to mix. Deliver to a boil, then cut back the warmth, cowl with the lid and simmer for half-hour.

Take away the lid and provides the stew a mild stir, then enhance the warmth a bit of and cook dinner for an additional 10 minutes, till the sauce is decreased and thickened.

In the meantime, combine collectively all of the dumpling components, then combine in 100ml water till the combination simply begins to return collectively. Divide the dough into eight parts and roll into balls.

Stir the spinach into the stew and nestle the dumplings rigorously on the floor with a bit of house in between, then change the lid and cook dinner for an additional 20 minutes, or till the dumplings are overrated and agency to the contact.

Edamame fried rice

Upon getting all of the components prepared, this can be a actually quick and simple dinner, whipped up in minutes, and an excellent approach to jazz up leftover rice.

Prep 15 min
Cook dinner 12 min
Serves 4

2 tbsp sesame oil
3 garlic cloves, grated
2½cm piece of ginger, peeled and grated
2 carrots, peeled and finely chopped
700g leftover cooked white rice, ideally long-grain or basmati
250g frozen or recent podded edamame beans
2 tbsp tamari or gentle soy sauce
2 tbsp hoisin sauce
Salt (optionally available)

For the quick-pickled radishes
100g radishes, finely sliced
50ml rice wine vinegar
A pinch of sugar
A pinch of salt

To serve
3 spring onions, finely sliced on the diagonal
50g shop-bought crispy fried onions

First make the quick-pickled radishes. Add all of the components to a small bowl and stir to mix. Put aside.

Warmth the sesame oil in a big wok or frying pan, add the garlic and ginger and stir-fry over a medium-high warmth for a few minute till golden. Add the carrots and stir-fry for about three minutes, till barely softened. Stir within the rice, breaking apart any clumps, and mix with the opposite components.

Add the edamame beans, tamari or soy and hoisin and stir till all the pieces is evenly coated within the sauces. Cook dinner for an additional 5 minutes till the beans are shiny inexperienced.

Add salt to style if wanted (the sauces ought to make the dish salty sufficient), then serve in bowls topped with the radishes, spring onions and crispy fried onions.

Cauliflower, carrot and spinach dal

Who doesn’t love a soothing dal – particularly when it’s so simple to make? Taking inspiration from the normal Indian dish, chunky greens are added to the lentils right here to make it extra like a stew. You’ll be able to swap these greens fairly simply. Take pleasure in by itself or with rotis, flatbreads or rice.

Prep 20 min
Cook dinner 50 min
Serves 4

2 tbsp vegetable oil
1 tbsp cumin seeds
1 onion, finely chopped
2½ cm piece of ginger, peeled and grated
2 tsp garam masala
1 tsp floor coriander
300g cauliflower, damaged into small florets
300g carrots, peeled and lower into bite-sized chunks
200g purple cut up lentils, washed and drained
1 tsp floor turmeric
1 tbsp salt
A handful of spinach, roughly chopped
A handful of coriander leaves, to serve

Warmth the oil in a big saucepan, add the cumin seeds and allow them to sizzle over a medium warmth for a number of seconds. Add the onion and cook dinner for about eight minutes, till tender and translucent. Stir within the ginger, garam masala and floor coriander and cook dinner for an additional two minutes.

Add the greens and lentils and stir to coat them within the spiced onions, then pour in 750ml water. Deliver to a simmer and cook dinner gently for 20 minutes.

Skim off any residue on the floor of the liquid, then stir within the turmeric and salt and cook dinner for an additional quarter-hour, or till the greens and lentils are tender.

Stir the spinach by way of the lentil combination and cook dinner for 2 minutes till wilted. Serve in bowls topped with the coriander leaves.Peanut butter skillet cookie

An ooey-gooey cookie and dessert in a single – what extra may anybody need? Notably scrumptious with vegan ice-cream.

Prep 15 min
Cook dinner 30 min
Serves 8

100g vegan butter, softened, plus further for greasing
100g clean peanut butter
150g gentle brown sugar
100g caster sugar
2 tsp vanilla extract
2 heaped tbsp apple sauce or puree – store‑purchased is ok
250g plain flour
1 tsp bicarbonate of soda
½ tsp salt
125g vegan darkish chocolate, chopped into smallish chunks

Warmth the oven to 180C (160C fan)/350F/fuel 4, and grease a 23cm ovenproof skillet or pie dish with vegan butter.

Put the vegan butter, peanut butter, sugars and vanilla in a big bowl and beat till pale and creamy. Combine within the apple sauce or puree, then sift over the flour, bicarbonate of soda and salt and fold in gently. Lastly, stir within the chocolate chunks.

Dollop the cookie dough on to the greased skillet or dish, then unfold it out everywhere in the base. Bake for 25–half-hour, or till the cookie is crisp across the edges however nonetheless barely gooey within the centre.

Lower into wedges, or just scoop out and serve. Retailer any leftovers in an hermetic container baking for as much as 5 days.

• Recipes extracted from Broke Vegan: One Pot, by Sam Dixon, printed this week by Aster at £12.99. To order a replica for £11.30, go to guardianbookshop.com