Mabon Recipe - Vegan Beef Stew & Herby Dumplings

Soya chunks are the star of the show in this heartwarming vegan beef stew and herby dumplings.

Difficulty Rating

This is my go to recipe to celebrate the second harvest with my family. The soya chunks soak up the unctuous broth and are a convincing meat replacement. My boys devoured this and were amazed by the texture. Also please do not be scared by marmite - I hate the stuff on its own, but when cooked it adds such a beefy umami note to the stock that it would be a crime to leave it out.

Mabon, also known as the Autumn Equinox, takes its name from the Welsh god of mythology, Mabon. He is the son of the Earth Mother Goddess Modron, and is the Child of Light.

The Green Man (Horned God) prepares for the return of death and rebirth. The Goddess is radiant as Harvest Queen and the God finally dies with His gift of pure love with the cutting of the last grain.

With equal days and night, this is the time where nature is in its balance. It is a time to be thankful for what the earth has provided.

I lean towards stew and dumplings for this feast as it is full of harvest vegetables and it envokes such nostaglia within me. I have extremely wonderful memories being a teeny little one stood on a stool in a kitchen in Wales making dumplings with my Grandad.

Ingredients

Beef Stew

• 250g soya chunks

• 1 leek, sliced

• 4 garlic cloves, minced

• 2-3 medium sized potatoes, cubed

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 1 litre stock (I use 2 cubes of oxo meat free beef stock cube)

• 2 tbsp marmite

• 2 tbsp tomato puree

• 1 sprig rosemary

• 1 sprig thyme

• 2 handfuls of frozen peas

Dumplings - makes 6

• 100g plain flour

• 1 tsp baking powder

• 50g vegetable suet

• 1 tbsp fresh parsley

• 1/2 tsp fresh thyme

• Salt and pepper

Method

Beef Stew

1. Rehydrate your soya chunks by soaking them in boiling water for 10 minutes.

2. Squeeze all the water out of the soya chunks and allow them to drain in a colander

3. Add all the drained soya chunks and the rest of the ingredients minus the frozen peas into your slow cooker and either cook on low for 7 hours or high for 4 hours.

4. After the allotted time stir in some peas and make your dumplings.

Dumplings

1. Add the flour, baking powder and suet into a bowl and stir.

2. Add herbs, salt and pepper and add water a tbsp at a time just enough to bring the mixture together to form a sticky dough. (Note: I used about 8 tbsps)

3. Divide the dough into 6 and roll into balls.

4. Add the dumplings to the slow cooker, cover and cook for a further 30-45 minutes

5. Serve with a twist of cracked black pepper and some pickled beetroot or red cabbage.

What is your go to meal to make when the days get colder and the night draws in? Let's us know in the comments! If you do make this recipe be sure to share it using the tag #veganvvitchrecipes on Instagram.

I wish you health and happiness on this Mabon. May your harvest be bountiful and your days be balanced.

Blessed be,

Vegan VVitch