Vegetable stew with herb dumplings

Ingredients: 
2 medium sized onions
2 cloves garlic
2 leeks
2 carrots
1 parsnip
1 small cauliflower
1 can of cannellini beans
2 tbsp flour
2 tbsp olive oil
1pt/600ml of vegetable stock made of 2 tsp yeast extract and 2 tsp of bouillon
2 bay leaves
1tsp garam masala
5oz/125g self-raising flour
2oz/50g vegetable suet
2oz/50g grated cheese
2 tbsp finely chopped parsley
1tsp dijon mustard
Pinch of salt and a few grinds of pepper
A bare tsp of vegetable bouillon in 100 mls of water
Method: 

• Put on the oven at 190c/375f/Gas Mark 5
• Roughly chop the onions and leeks and crush the garlic
• Sauté in a heavy bottomed saucepan
• Chop all the vegetables in similar sized 1” pieces and add to the pot 
• Sauté for a few minutes
• Stir in the flour
• Slowly add the vegetable stock
• Add the beans and season well
• Simmer until almost tender
• Meanwhile make the dumplings
• Put all the ingredients in a bowl and add the bouillon till you have a firm dough. Divide the dough into golf ball size pieces.
• Place in your stew and put the pot into the oven for 25-30 minutes.

Original Source: 
Izzy Silvester