Vegan Pumpkin Stew with Eyeball Dumplings Bosh TV

Pumpkin Stew with Eyeball Dumplings

  • Simple
  • 0:35 m
  • 18 ingredients

Halloween is creeping ever closer. Do you do anything to celebrate? If so, we have some super spooooooky recipes that may help with the festivities This delicious pumpkin stew is one of them! It's filling, warming and super healthy - as well as full of seasonal ingredients. We topped our hearty pumpkin stew with some gorgeously grotesque eyeball dumplings! (Simple yet effective' is the motto for this one) Regardless of whether you wanna spook your family, or just eat a delicious autumnal meal, this recipe is well worth a try!

Serves: 4

Ingredients

For the stew

  • 1 tbsp olive oil
  • 1 small cooking pumpkin - approx. 500g
  • 2 red onions
  • 4 garlic cloves
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp smoked paprika
  • 1 leek
  • 2 carrots
  • 2 red bell peppers
  • 500ml vegetable stock
  • 1 x 400g can of plum tomatoes
  • 2 handful of baby spinach

For the dumplings

  • 1 tsp baking powder
  • 150g plain flour
  • ½ tsp sea salt
  • 50g sun-dried tomatoes
  • 60ml sun-dried tomato oil
  • 60ml plant-based milk
  • handful of pitted black olives - or capers

Before you start

Casserole dish | Mixing bowl

Step 1

To make the stew

  • Heat the olive oil in the casserole dish on a medium heat
  • First prep the pumpkin by top, tailing and peeling
  • Chop into bite size chunks, round 2cm each
  • Finely slice the onion and garlic and add to the pot
  • Sauté for 5 minutes or until softened but not coloured
  • Wash and slice the leek into rounds
  • Peel the carrots and also slice into rounds
  • Add in the spices to coat all the veg
  • Cook for 5 minutes whilst you chop the peppers into chunks
  • Add the peppers and the tinned tomatoes
  • Add the stock and bring to the boil then simmer for 20 minutes whilst you make the dumplings

Ingredients

  • 1 tbsp olive oil
  • 1 small cooking pumpkin - approx. 500g
  • 2 red onions
  • 4 garlic cloves
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp smoked paprika
  • 1 leek
  • 2 carrots
  • 2 red bell peppers
  • 500ml vegetable stock
  • 1 x 400g can of plum tomatoes

Step 2

To make the dumplings

  • Add the flour, baking powder and salt in a bowl
  • Finely chop the sundried tomatoes into thin strips
  • Add to the bowl and mix well
  • Make a well in the middle of the mixture and add in the oil and plant based milk
  • Mix until it comes together
  • Grease your hands and round into 16 equal small balls
  • Chop the olives into round slices and push into the dumplings to create eyes

Ingredients

  • 1 tsp baking powder
  • 150g plain flour
  • ½ tsp sea salt
  • 50g sun-dried tomatoes
  • 60ml sun-dried tomato oil
  • 60ml plant-based milk
  • handful of pitted black olives - or capers

Step 3

To finish

  • Add the dumplings to the stew, cover and cook for 10 minutes
  • Stir through the handful of spinach and stir to wilt
  • Season to taste and serve

Ingredients

  • 2 handful of baby spinach