Vegetable Casserole and Herb Dumplings

Place the prepared vegetables into the Crockpot bowl.

Add the rosemary, chopped tomatoes, vegetable stock and puree and stir well.

Cover with the lid.

Ensure the digital clock on your Crockpot is displaying the correct time.

Select Schedule Meal.

Choose the vegetable setting, Full Pot.

Adjust the hour and minutes you would like your food to be ready for, then press the flashing start 4button to begin cooking.

Whilst the vegetables are cooking prepare the dumplings.

Place the flour, suet, herbs and salt into a mixing bowl and stir to combine. Gradually add the water and mix to form a soft dough. Do not overmix.

Using floury hands separate the dough into 8 equal pieces and then roll into balls.

1 hour before the end of the cooking time, stir in the cooked grains, pesto and harissa.

Place the dumplings into the pot leaving equal distance for them to cook. Cover with the lid and allow the recipe to finish cooking.

Serve sprinkled with the chopped parsley and a dish of buttered cabbage.


Tip – To brown the dumplings once cooked, place the Crockpot bowl into a preheated oven 200c for 10 minutes.

Tip – Why not try adding a tsp of sumac to your dumpling mix for a zesty twist.

Tip – adding 1 tbsp of smoked paprika before cooking will give your sauce a subtle smokiness.

Preparation Time

20 minutes




  • 3 sticks of celery, diced
  • 1 x 500g pack leeks, diced
  • 300g parsnips, diced
  • 450g carrots, diced
  • 2 stems rosemary, bashed to release flavour
  • 2 x 400g tin chopped tomatoes,
  •  1 litre hot vegetable stock,
  • 1 x 90g jar of sundried tomato puree
  • 1 x 250g sachet of ready cooked grains, (we used a mix of rice, barley and quinoa)
  • ½ jar of red pesto
  • 2 tbsp chopped parsley

For the dumplings

  • 150g self-raising flour
  • 75g vegetable suet
  • 1 tsp dried mixed herbs
  • Pinch salt
  • 6-7 tbsp cold water