Mixed bean hotpot with herby dumplings recipe
“Wonderfully warming and filling vegetarian winter comfort food”
- Yield: serves 2-4
I love this mixed bean (legume) hotpot. It's chock full of beans in a rich sauce—perfect for a cold winter's day.
Hotpots or stews don't always have to contain meat as this vegetarian hotpot still contains a healthy amount of protein from the legumes. It's also really quick to put together using store cupboard ingredients and a few fresh veggies.
Now I live in Canada I can't get gluten free vegetable suet—in fact I haven't ever seen any type of suet for sale—so I had to come up with an alternative savoury dumpling recipe that works well—though it doesn't form into balls. It's more of a cobbler style topping that spreads over the entire pot of hotpot, but it still rises beautifully into a light fluffy dumpling.
- Heat oil and fry onion until lightly browned.
- Add tomatoes with their juice, mixed beans, peppers, mushrooms, carrots, chilli powder and stock and bring to boil.
- In a bowl mix the flours, suet, yogurt, herbs, baking powder, and seasoning with enough water to bind together.
- Shape the dumpling mixture into 7-8 dumplings, and gently drop onto the simmering bean mixture.
- Cover and simmer for 15 minutes, the dumplings will rise to light, puffy balls.
- These dumplings are so light they melt in the mouth. Serve with a generous portion of bean hoptpot and a mixture of any lightly steamed vegetables, or roast parnsips.