Vegan stew with dumplings

1 Heat the oil in a large saucepan over a medium heat. Add the mushrooms and cook, stirring occasionally, for 5 min or until golden. Add the Quorn or vegan meat alternative and cook for 3–4 min. Stir in the broccoli, mustard and gravy, then bring to a simmer. Stir occasionally.

2 Meanwhile, make the dumplings. Put the flour and dried herbs in a bowl. Rub the spread into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the milk to form a firm but sticky dough, then turn the dough out on to a floured worksurface. Roll the dough into 8 even dumplings, then put on top of the stew.

3 Cover the pan with a tight-fitting lid and simmer over a low heat, allowing the dumplings to steam, for 12–15 min. Serve garnished with chopped fresh parsley.