2stock cubesI used meat-free beef flavour OXO cubes. If using vegan beef Oxo cubes you may need 3 as they are smaller than other stock cubes. Alternatively use a different beef flavour vegan stock or vegetable stock. Using a vegan beef flavour stock provides the rich, brown gravy colour.
1tspvegetable extractor marmite
1tbspred wine vinegar
1tbsptomato pureeor paste
For 8 fluffy doughballs
2tbspvegan mayonnaiseI used Asda (UK) own brand of vegan mayonnaise.
Add all the ingredients to the slow cooker.Mix. Push the TVP down below the stock as much as possible.(Half way through cooking if possible give the stew a little stir and push the TVP down if necessary. But don't worry if you can't do this step!)
Set the slow cooker to medium for 5 hours.
(A lower setting may take a few more hours to cook.And a higher setting may take less time.It all depends on your slow cooker.)
After 5 hours prepare the dough balls. Turn the slow cooker to high while making the dough balls.Mix the flour with the plant milk, vegan mayonnaise, thyme, a pinch of salt and pepper, to a thick sticky wet dough.
Using a tablespoon or small ice cream scoop make 8 doughballs, plonking each one gently in the stew. Try not to let each doughball stick to another. But don't worry if they do.
Place the lid on the slow cooker and leave for 20 minutes.Gently flip each doughball be careful to not break them up.Cook for another 20-25 minutes with the lid on.
Check the seasoning. Add salt and pepper as desired.
Serve right away or use the keep warm setting.
The vegan beef Oxo cubes I used. I purchased mine from Asda (UK).Prepared one of my recipes?Snapped a photo to share on social media?Tag us! @traditionalplantbasedcooking #traditionalplantbasedcooking