Seitlan Casserole with Dumplings

thecompassionkitchen.com

Cal the Scot

2 tbsp oil

1 tbsp non-dairy butter

650 g large seitan chunks see notes

2 tbsp plain flour

2 large garlic cloves crushed

6 shallots halved

2 celery sticks diced

2 carrots thinly sliced

2 leeks sliced

100 g button mushrooms halved

150 ml red wine

2 bay leaves fresh or dried

2 cloves

2 sprigs fresh thyme

2 sprigs fresh rosemary

Large handful of fresh parsley

1 tsp salt

1 tsp black pepper

subheading: For the beef-style stock:

500 ml vegetable stock

1 tsp marmite

1 tbsp balsamic vinegar

1 tbsp soy sauce

1 tsp vegan worcestershire sauce see notes

1 tsp liquid smoke or aminos see notes

1 tsp nutritional yeast

subheading: For the dumplings (makes 8 dumplings):

80 g plain flour

40 g vegetable suet

¼ tsp baking powder

½ tsp salt

Pinch of black pepper

50 ml water

Directions at thecompassionkitchen.com

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