This hearty and comforting dish is perfect for an evening meal during the colder months.Prep 20 min Cook 1 hr 15 min Serves 46 2 tbsp olive oil 2 large onions, finely sliced 150g chestnut mushrooms, halved 1 heaped tbsp plain flour 2 carrots, peeled and cut into large chunks 2 parsnips, peeled and cut into large chunks swede (about 400g), peeled and cut into large chunks celeriac (about 500g), peeled and cut into large chunks 150g pearl barley 2 sprigs of thyme2 tbsp dark soy sauce 2 tbsp tomato puree Salt and black pepper 750ml vegan stock 500ml vegan stout 100g spinach For the dumplings 150g plain flour 1 tsp baking powder 75g vegetable suet 1 tbsp chopped thyme leaves tsp salt tsp ground black pepper Heat the oil in a large casserole dish for which you have a lid, add the onions and cook over a medium heat for eight minutes until soft and translucent.
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