Prep Time: 30 mins (always takes me 2+ hours)
Cooking Time: 1.5 Hours
Oven Temp.: 200C (gas 6)
Servers: 4-6
Calories: 392

Main Ingredients:

2-3 tablespoons of Vegetable oil ( I used coconut oil)
1 Large chopped onion.
5-6 Root vegetables (bite size chunks)
2 Leeks, halved, washed and sliced.
3 Potatoes (bite size chunks)
1 tablespoon of Plain white flour. (or 2)
1.2 litres of Veg stock. (I used 2 litres)
1 tablespoon of Tomato purée (or 2)
0.25 teaspoon of Celery seeds.

Dumplings:

25g of Soya margarine. (I used melted Coconut oil)
175g of Self raising flour.
1 teaspoon of Mixed Herbs
1 tablespoon of Vegetable oil (if using margarine)
A few grinds of Salt and Pepper.
8 tablespoons of Water

Method (Dumplings):

If you're using margarine, rub it into the flour. Add the herbs, Salt and Pepper to the flour and mix well.  Mix the oil and water together and slowly add to the flour to form a soft dough.

Method (Main):

Heat a little of the oil in a pan, and fry the onion quickly until golden brown.  Transfer to an ovenproof casserole dish.   Adding a little more oil as necessary, brown the vegetables in batches transfer to the casserole dish.  Add a little more oil to the pan, stir in the flour and cook over a steady heat, stirring until the flour is browned.  Pour in the stock and bring to the boil, stirring until the stock has thickened.  Add the tomato purée, celery seeds, salt and pepper, then pour over the vegetables.  Cover the casserole and cook in a preheated over for 50 minutes.  Meanwhile, make the dumplings.
When the casserole has cooked 50 minutes, remove the lid and add the dumplins.  Replace the lid and put back into the oven for a further 20-30 minutes.  The dumplings will rise to the top and swell to double their size.