Mushroom and Chestnut Stew with Herby Dumplings

|Yes it looks like beef and the mushrooms give it a meaty flavour and texture but this dish is 100% plant-based! If you can find a range of different mushrooms this will really add to the flavour of the dish. The chestnuts add a nice sweetness and festiveness but if you cant find them you can switch with 100 grams more mushroom. For a heartier meal serve with your favourite mash.|carrots mushrooms|400 grams of mushrooms (such as chestnut portobello oyster shitake100 grams cooked chestnuts2 carrots cut on the diagonal into 2cm slices1 red onion thinly sliced2 tablespoons red wine vinegar2 tablespoons tamari or soy sauce1 tablespoon tomato puree2 teaspoons vegetable stock2 garlic cloves crushed2 bay leaves1 teaspoon smoked paprika6 sprigs fresh thyme1 teaspoon finely chopped fresh rosemary2 tablespoons olive oilFor the dumplings:100 grams wholemeal flour1/2 cup olive oil1 teaspoon finely chopped fresh rosemary1 teaspoon dried oregano|Start by making the dumplings. Rub the flour oil and herbs together to form breadcrumbs. Stir through 2 tablespoons of water to form a soft dough. Divide the mixture into 10 small balls and set aside to cook in the stewThinly slice the mushrooms or for smaller ones cut them in half. Heat the oil in a large saucepan. Add the onion and cook on a low heat for 8 minutes stirring often. Add the mushrooms flour paprika garlic thyme and rosemary. Increase the heat a little and cook for 3 minutes stirring often.Dissolve the stock powder in 500 milliliters of hot water. Add the tomato puree to the mushrooms followed by the carrots tamari/soy sauce red wine vinegar bay leaves and stock.Gently place your dumplings on top of your stew. Bring to the boil reduce the heat to low cover and simmer for approximately 25 minutes stirring very occasionally.|15.00 minutes|4|http://healthylivingplatform.org/project/mushroom-and-chestnut-stew-with-herby-d...