Mixed bean hotpot with herby dumplings - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 2-4
hotpot:
| 1 |
|
onion, sliced |
| 1 |
tbsp |
olive oil |
| 400 |
g |
can chopped tomatoes |
| 400 |
g |
can mixed pulses |
| 1 |
|
red pepper, chopped |
| 1 |
|
green pepper, chopped |
| 8 |
|
mushrooms, cleaned & sliced |
| 1 |
|
carrot, chopped |
| 100 |
ml |
vegetable stock |
| ½ |
tsp |
chilli powder |
dumplings:
| 125 |
g |
rice flour |
| 25 |
g |
potato flour |
| 50 |
g |
wheat free/gluten free vegetable suet |
| 2 |
tbsp |
low fat natural yogurt |
| 1 |
tsp |
dried mixed herbs |
| 1¼ |
tsp |
baking powder |
|
|
freshly ground black pepper |
|
|
water to mix |
| 1. |
Heat oil and fry onion until lightly browned. |
| |
| 2. |
Add tomatoes with their juice, mixed beans, peppers, mushrooms, carrots, chilli powder and stock and bring to boil. |
| |
| 3. |
In a bowl mix the flours, suet, yogurt, herbs, baking powder and seasoning with enough water to bind together. |
| |
| 4. |
Shape the dumpling mixture into 7-8 dumplings, and gently drop onto the simmering bean mixture. |
| |
| 5. |
Cover and simmer for 15 minutes, the dumplings will rise to light, puffy balls. |
| |
| 6. |
These dumplings are so light they melt in the mouth. Serve with a mixture of any lightly steamed vegetables, or roast parnsips. |
| |
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