Cawl is technically Welsh for soup, but it has evolved to become the catch-all term for any casserole, stew or broth. I love a one-pot dish, and a stew is by far one of the most economical and comforting ways of feeding your family. Not to mention hassle free – if you start it off in the morning, you can ladle it into a slow cooker and leave it all day while you get on with your business and come home to something hot and fabulous by 6pm. The variations of cawl are endless; there are many methods of cooking it, and every Welsh family has their own take on it.

Traditional cawl is based on root vegetables, Welsh lamb and the essential leeks. My completely inauthentic (but still tasty and satisfying) vegetarian version is thicker than most – due to personal preference, and conveniently, the pleasing result of the excess flour in the herby dumplings I always top it with. (My Nana always did this too). Apart from this slight variation, I too make full use of winter veggies as with the original and use a meaty substitute – frequently Quorn steak strips, but sliced veggie sausages are great too – instead of lamb.

I add a measure of barley, lentils and split peas (commonly found in supermarkets, labelled ‘broth mix’) for additional protein and texture; I also add a good slosh of sherry in honour of my much-missed Welsh grandparents. I tend to make cawl during the colder months – the last bowlful is normally served by Easter – but spring and summer variations of cawl can include additions such as runner beans and peas with a smattering of fresh chopped mint towards the end of cooking. Cawl, like other traditionally variable national dishes such as Irish Stew – is something you tweak to make your very own. This recipe uses approximately a kilo of chopped veg; you can vary the exact vegetables as you please or according to season – just keep the overall quantity roughly the same.

You can cook this in a slow cooker with a 3.5 litre capacity (slow cookers do vary but it’ll take about 3-4 hours on high, 4-5 hours on medium)  or a very large, heavy bottomed saucepan on the hob (for about 45 minutes) or in the oven on a low 160c setting for about 2 hours. It’s done when it’s done.

Serves 4-6, depending on appetite

• For the cawl:
• 85g dry broth mix (pearl barley, lentils, split peas etc) – soaked in freshly boiled water for 15 minutes to soften (alternatively just add a tin of chickpeas to the main pot instead).
• 300g of your favourite vegan meat
• 2 tbsp olive oil
• 1 large onion
• 100ml sherry or red wine (or just increase the stock)
• 250g potatoes (2 large)
• 200g parsnips (1 large/2 small)
• 200g swede (1 very small)
• 200g carrots (1 large/2 small)
• 150g leeks (1 medium leek)
• 1 litre (just under 2 pints) of vegetable stock
• Salt and pepper to taste
• Fresh chopped parsley to garnish, optional
• 2 tbsp flavour enhancers of your choice: Try a dash of HP or soy sauce, a teaspoon of Marmite or miso etc. *2017 update* I also LOVE to add 2 tsp of Schwartz salt-free “meat spices” – like the chicken and steak ones (they smell so good! Funny how the all the things that make meat taste good are actually vegan!)

*I rarely use self raising flour anymore. I just use plain and just add 1 tsp baking powder – it’s exactly the same

For the dumplings (optional): Make in advance or quickly make while waiting for the cawl to reach the initial boiling point, see below.

• 200g *self raising flour (you can use a combination of white and wholemeal if you like.)
• 1 tsp dried mixed herbs
• 100g very soft butter or vegetable spread (I frequently use Pure and it works just fine.)
• 3-4 tbsp cold water to mix

 To Make The Cawl:

1. While the broth mix is soaking, cut up all your veg. The onions should be roughly chopped (I cut into eighths) and your parsnips, swede and potatoes should be chopped into approximately 1″ chunks. Slice the carrots and leeks into chunky rings. Store the leeks in the fridge until near the end of cooking time (as these take no time at all to cook.) 
2. Warm the olive oil in a very large pan and gently cook the onions until soft, about 5 minutes. Add the vegan meat and cook for a further 5 minutes.
3. Pour in the sherry and reduce for a few minutes the carefully tip in all the chopped vegetables (apart from the leeks) and the drained broth mix. Pour in the vegetable stock and any or all of the flavourings suggested above. Soy sauce, Marmite, HP and vegetarian Miso paste all add a good kick of flavour and colour.
4. Season with salt and pepper as you please. Stir gently and turn up the heat.

For the dumplings:

1. If you haven’t made them already in advance, you can make the dumplings now while you are waiting for the cawl to reach boiling point. Measure the flour and mixed herbs into a bowl, then rub in the very soft butter or vegetable spread. This is the work of moments; use a light touch and do it until it looks roughly like breadcrumbs.

2. Sprinkle in the water, stirring with a fork. Bring the mixture together using your hands or a spatula then break off walnut-sized pieces and roll into balls – you’ll get about 16 dumplings from this mix.

3. Toss the dumplings in a little flour to help prevent them sticking to each other. If you are going to continue cooking your cawl on the hob, use a slotted spoon to gently place the dumplings on top. If you are transferring the cawl, for example to a slow cooker, pop the dumplings on top once you’ve transferred it and cook as below.

Once your cawl has reached boiling point, you can do one of the following:

• Hob: Lower the heat and simmer on the hob for about 45 minutes, loosely covered. Keep an eye on it and stir now and again to prevent sticking.
• Slow cooker: Remove from pan from the heat and ladle the cawl carefully into your slow cooker. Cook on High: 3-4 hours, Medium: 4-5 hours or Low: 6-8 hours (whichever suits your day).
• Oven: Transfer the cawl to a preheated oven (160c/140c fan/gas mark 2) for about 2-3 hours.

The sliced leeks should be added fairly late in the cooking process otherwise they turn to mush. Squash them into the cawl about 15 minutes before the end of cooking time for oven and hob; about 30 minutes in the slow cooker. It is really a matter of just softening and heating them!

Garnish with fresh parsley, serve in big bowls with plenty of buttered bread.  If you have left-overs, allow it to cool before storing it in the fridge. Reheat in a pan on the hob; you will need likely need to add a little boiling water, stock water or sherry (as you please) to loosen it up.