Vegetable stew with cheddar dumplings

Vegetable stew with cheddar dumplings
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegetarian
  • Main meal
  • 2 hours or less
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A hearty dish packed with vegetables, low in protein, salt, potassium, and phosphate.


1 tablespoon olive oil

1 leek, cut into chunks

1 clove garlic, crushed

1 onion, chopped

2 carrots, cut into chunks

1 large parsnip, cut into chunks

2 tablespoons plain flour

400ml low-salt vegetable stock

400g can of butter beans, drained and rinsed (use chickpeas or cannellini beans if preferred)

1 tablespoon fresh rosemary, chopped

200ml crème fraîche

150g frozen peas

Cheddar dumplings

80g self-raising flour

30g vegetarian suet

60g cheddar, grated

1 heaped teaspoon wholegrain mustard

To serve

Handful of chopped parsley.


  1. Step 1

    Heat the olive oil in a large lidded pan and add the leek, garlic and onion. Cook until softened.

  2. Step 2

    Add the carrots and parsnip to the pan and cook for a further five minutes. Pour in the flour and mix it into the vegetables. Add the stock, stirring well until the flour has dissolved and there are no lumps, then add the drained beans.

  3. Step 3

    Sprinkle over the chopped rosemary and top-up the liquid with water to ensure all of the vegetables are covered. Put a lid on the pan and simmer over a medium heat for 40 minutes.

  4. Step 4

    While the stew is cooking, prepare the dumplings. Put the flour into a bowl and mix in the suet, cheddar and mustard. Add 2-3 tablespoons of cold water and, using your hands, combine to form a sticky dough. Divide into four and roll into balls.

  5. Step 5

    Take the lid off the stew and mix in the peas and crème fraîche.

  6. Step 6

    Place the dumplings on top of the stew, replace the lid and cook for a further 25 minutes. Serve with parsley sprinkled over the top.

Food facts

The flour is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

This recipe is low in potassium (when keeping to the ingredient quantities and portions sizes suggested) and can be enjoyed as part of a low potassium diet.

Although this dish is low in phosphate, it does contain some phosphate therefore, if you have been prescribed a phosphate binder, ensure you take them with this dish.

This is a low-protein dish, therefore suitable for those advised to reduce their protein intake.

Use gluten-free flour and stock.

Use a vegan cheese and a vegan crème fraîche.

This recipe will keep in fridge for three days and can be frozen for up to three months.