Leek, Potato & Barley Stew with Parsley Dumplings – vegan & wholefood


Leek & Potato Stew with Parsley Dumplings 


  • 2tbsp vegetable oil
  • 2 x large onion, chopped
  • 1 tsp dried mixed herbs
  • 1/2 US cup barley
  • 1200ml boiling water
  • 1 x vegetable stock cube
  • 500g potatoes, peeled and cubed
  • 500g leeks, washed and sliced
  • 100g self-raising wholemeal flour
  • 50g vegetable suet
  • 1 tsp salt
  • handful of fresh parsley, finely chopped


  1. Heat the oil in a large saucepan. Add the onion and saute for five to ten minutes.
  2. Add the water, stock cube, herbs and barley. Bring the pan to a boil. Put lid on pan, reduce heat and simmer for 20 minutes.
  3. Add the potatoes and leeks. Bring back to the boil. Put lid on the pan and, reduce the heat and simmer for a further 15 minutes.
  4. While the stew is cooking place the flour, vegetable suet, salt and parsley in a bowl. Stir to mix. Add just enough cold water to form a firm dough.
  5. Divide dough into six evenly sized balls. If sticky dust lightly in flour.
  6. Gently place the dumplings on the top of the stew, reduce heat and replace the pan lid. Continue to simmer for a final 10 minutes until the dumplings are risen.


Serves 4 


2 thoughts on “Leek, Potato & Barley Stew with Parsley Dumplings – vegan & wholefood

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