Winter is hurtling around the corner, the literary festival is upon us, what better way to combine both the need for warm nourishing food and the desire to read books penned by talented authors than with a stew that practically cooks itself.

This recipe makes six hearty bowls of stew.


250g dried alubias beans
1 chopped medium sized white onion
4 chopped cloves of garlic
1 diced small yellow pepper
200g chopped mushrooms
100g cherry tomatoes
200g baby carrots
50g peas
400g can of chopped tomatoes
1tbsp vegan Worcester sauce
4tbsp tomato puree
1tbsp thyme
1tsp oregano
1tsp paprika
800ml vegetable stock


180g plain flour
100g trex (or other vegan suet)
2tbsp rosemary
1tbsp wholegrain mustard
1tsp lime juice


  1. Soak the beans overnight and rinse well before cooking (this helps remove the ‘fart’ from the beans)
  2. Boil the beans for 15 minutes, remove from the heat and let them rest in the water for two hours if you like a bit of bite in your beans, three hours if you prefer your beans to be softer
  3. Chop or dice the onion, garlic, pepper and mushrooms and sauté them in a large saucepan
  4. Add the cherry tomatoes, baby carrots, peas, can of tomatoes, tomato puree, Worcester sauce, thyme, oregano, paprika and vegetable stock.
  5. Bring to the boil
  6. Add the beans that have been soaking
  7. Place all the ingredients into a casserole dish and place in the oven at 130°C for three hours
  8. Make the dumplings while the stew cooks
  9. Sift the flour into a bowl and add the Trex, rubbing the two ingredients together with
    your fingers
  10. Add the rosemary, mustard and lemon juice until all the ingredients have been mixed
  11. Roll the dumplings into small balls, place on the side ready to put into the stew
  12. When the stew has been cooking for the three hours, increase the oven heat to 170°C and gently place the dumplings in it
  13. Cook for a further 45 minutes or until the dumplings are fluffy


Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan