Method

Start off by drizzling some olive oil into a large pot, then fry the onion, celery, carrot, garlic and ginger until the onions are translucent and the garlic is fragrant. Next, drop in a tablespoon tomato pasta and cook for 2 minutes until caramelised and the natural sugars are released. Sprinkle in a generous amount of Natural Herb & Spices Everyday Seasoning as well as some thyme and pepper. Pour in the soya sauce and add a stock cube - give everything a good mix before tossing in the mushrooms, cauliflower, cabbage and tomatoes. Add the warm water to cover the veggies and put on the lid, while allowing it to cook for 15-20 minutes until veggies are tender.     

Meanwhile mix the dumpling batter by simply adding all the dry ingredients into a mixing bowl. Give the ingredients a good mix around before pouring in the milk and oil. Stir until all the ingredients are fully combined.

Next, scatter in the peas, check the stew for seasoning, add in more salt aka Natural Herb & Spices Everyday Seasoning or pepper. We also like to add in a dusting of brown sugar just to enhance the natural sweetness of the veggies. Also make sure at this point that there is enough liquid to cook the dumplings. Add in more water if needed.

While the stew is still simmering dollop in spoonfuls of dumpling batter all over the top. Pop the lid back on and cook for 10-15 minutes until the dumplings are cooked through. You can stick in a toothpick in one of the dumpling; the toothpick should come back clean.

Lastly and before serving generously, sprinkle chopped coriander over the top and enjoy.

Recipe & photography by food stylist and blogger of everything wholesome & tasty, Yena Mgobhozi: https://www.yourkitchen-newgym.com