Per serving (185g)
Calories 478, Fat 24g, Saturates 10g, Carbohydrate 59g, Sugars 2.9g, Fibre 4g, Protein 8g, Salt 2.8g
To make the dumplings, add the flour, suet and water together and mix to form a dough, season to taste. Then split into 15 and roll into balls.
For the ‘chicken’ broth, add the oil to a saucepan over a medium heat, then add the onion and carrots and cook for 4-5 minutes until softened. Add the garlic granules, onion granules, nutritional yeast, smoked paprika, sage, thyme and mustard and cook for 3-4 minutes. Add the vegetable stock and bring to the boil.
Once the broth is boiling add the dumplings and cook for 4-5 minutes until the dumplings are cooked through, then add the cornflour to the broth and stir until thickened, season to taste.
Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...