the lingering wintery weather in madrid makes for the perfect excuse to whack together a pot of hot and saucy vegan mince with fluffy, herby dumplings. although a few steps are involved the meal, it is super satisfying and (unless you are making this for 6 people) will leave you with leftovers for a pie or 'meaty' vegan lasagne filling for tomorrow night's dinner - what a time saver!
1 cup of lentils
400 g of tinned tomatoes
1/2 cup of tomato puree
1/2 a medium brown onion, diced
1/2 cup of frozen carrots
1/2 cup of frozen beans
2 portions of vegan 'meat' ball mix (before adding the flour to the mix)
2 tablespoons of soy sauce
1 tablespoon of nutritional yeast flakes
1 teaspoon of dried oregano
3-4 cups of water, extra
1 teaspoon of salt
pepper to taste
place the lentils and 2 cups of water in a large saucepan. cook for 15 minutes, skimming any skum that may form on the surface. whilst the lentils are cooking start preparing the dumplings and 'meat' ball mix.
1 cup of self raising wholemeal flour
2 tablespoons of evoo
2 teaspoons of mixed dried herbs
1 tablespoon nutritional yeast flakes
3 tablespoons of non-dairy milk (i used soy)
Rub evoo into flour until the mix resembles breadcrumbs. Stir in the dried herbs and nutritional yeast. Stir in the non-dairy milk until the mix is just combined. Bring together into a rough ball and divide into 8 portions, rolling these into small balls. set aside.
remove pot with the cooked lentils from heat and rinse the lentils in cold water. drain and return to pot. add the diced onion, carrots and beans and saute. add the tomatoes and extra water with the salt, dried herbs, soy sauce, tomato puree, nutritional yeast flakes and salt and pepper. bring to the boil. add the 'meat' ball mix. return to the boil. add the dumplings to the mince, reduce the heat to a gentle simmer, cover and cook for a further 15 minutes.