Vegan Pepperpot Stew
Serves 4
Prep time
15 minutes
Cook time
Low for 6-7 hours
INGREDIENTS
1 tbsp olive oil
1 large red onion, sliced
1 red pepper, cut into 1“ chunks
1 yellow pepper, cut into 1“ chunks
2 cloves of garlic, finely chopped
1 tbsp, finely chopped ginger
½ scotch bonnet chilli
3 tsp Jerk seasoning
1 large sweet potato, peeled and diced (approx 400g)
1 aubergine, cut into chunks
3 tbsp tomato puree
400g tin chopped tomatoes
200ml vegetable stock
400g tin butter beans, rinsed and drained
For the spinners (dumplings)
120g plain flour
Pinch salt
Cold water
To serve – chopped coriander
METHOD
Place the removable Crock-Pot bowl onto your hob add the oil and allow to heat.
Add the onions and begin to gently fry, allowing a little colour to develop. Add the peppers and continue to saute for a further 5 minutes.
Add the garlic ginger and chilli and stir well.
Add the jerk seasoning and sauté for a further minute.
Place the bowl into the Crock-Pot base, add the sweet potatoes, aubergine, tomato puree, tomatoes and stock and stir well.
Cover with the lid and cook on Low for 6-7 hours or High for 4-5 hours
Whilst the stew is cooking make the Spinners
Place the flour and salt into a bowl, add a little cold water to make a dough. (you can add a little jerk seasoning if you fancy a spicier alternative)
Bring together into a ball and rest for 10 minutes.
Break off small pieces, make 12 in total.
Take a piece of the dough and roll into a ball then roll between your hands to form a cigar shape. Repeat with the remaining dough.
30 minutes before the end of cooking, stir in the butterbeans, then place the spinners into the pepperpot stew, cover with the lid and allow to finish cooking.
Serve scattered with some chopped coriander. As an alternative to the spinners you can serve this stew with rice and peas.
