A mouth watering Irish stew given the full Hubbub treatment, with plant based sausages and fluffy spelt dumplings. We subscribe to the less and better approach to meat, with a largely plant based diet helping us to reduce our planet warming emissions, and the occasional bit of meat as a treat. Try this recipe and tell us what you think?

Ingredients (serves 4)

Stew

  • 2 tablespoons vegetable oil
  • 4 plant-based sausages chopped into chunks
  • 200 grams brown button mushrooms, sliced
  • 2 medium celery stalks, diced (leeks make a good alternative)
  • 2 medium carrots, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons flour (plain works well, but whatever you have)
  • 750 millitres of veg stock
  • 1 bottle of beer (ale or stout)
  • 2 tablespoons tomato paste
  • 1/3 cabbage shredded (or a different vegetable that you have knocking about)
  • 1 medium potato, peeled and diced
  • 1 tablespoon fresh thyme

Spelt dumplings

  • 200 grams spelt flour
  • 3 tablespoons nutritional yeast flakes
  • 2 teaspoons baking powder
  • ½ teaspoon salt and pepper to season
  • 2 tablespoons fresh thyme leaves
  • 200 millilitres oat milk
  • 3 tablespoons olive oil

Method

  1. Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Avoid crowding the pan and cook them in batches if needed. Allow the mushrooms to cook for about 5 minutes, flip, and cook 5 minutes more, until lightly browned on both sides. Remove them from the pot.
  2. Add the remaining oil to the pot. When the oil is hot, add the sausages, celery, carrot, and onion. Sauté for about 5 minutes, until the veggies begin to soften.

  3. Stir in the garlic and flour. Sauté about 2 minutes more, until the garlic is very fragrant and the flour evenly coats the veggies.

  4. Stir in the beer, broth, tomato paste, cabbage, potato and thyme. Return the mushrooms to the pot. Raise the heat and bring the liquid to a boil. Lower the heat and allow the mixture to simmer, uncovered, for 10 minutes. The veggies should be a bit firm at this point. You can add up to a cup of water during simmering if the broth reduces too much.

  5. While the stew simmers, make the dumpling dough. Stir the flour, nutritional yeast, baking powder, salt, thyme and chives together in a medium mixing bowl. Stir in the milk and oil to form a soft and sticky dough. Be careful not to overmix
    After the stew has simmered for 10 minutes, taste test the broth and season it with salt and pepper to taste. Then drop 2-3 tablespoon dollops of the dough into the stew. Make sure you've got plenty of room, as the dumplings will expand as they cook.
  6. Cover the pot and lower the heat. Allow to simmer for about 15 minutes more, until the veggies are tender and the dumplings are fluffy.
  7. Ladle into bowls and serve.

Food savvy tip:

If you are aiming to reduce the amount of meat in your diet, then check out our guide to how to get more plant protein in your diet which includes loads of delicious recipes. Then check out our 'good meat guide' for when you fancy a meaty treat.

Hungry for more? 

Rhubarb is in season in the UK throughout spring and summer.

try our flavourful rhubarb and oat crumble

Find out what fruits and vegetables are at their best at different times of the year.

month-by-month guide to eating seasonally