Vegan Boston bean casserole with dumplings


Forum Practitioner
May 27, 2021
Reaction score
  1. Vegan

Produces 4 very ample servings!

Takes: 15 minutes to make on the stove, 30 minutes to bake in the oven.

Special equipment: Large oven dish.


2 large onions

1 tsp mustard powder

2 tsp yeast extract

1 tsp molasses

1 tsp paprika

Dash of vinegar

2 x 400g tins of chopped tomatoes

Handful of nutritional yeast flakes

3 x 400g tins of butter beans

1 cup of white self raising flour

1 cup of cornmeal

½ cup of vegetable suet

Pinch of bicarbonate of soda

Soya milk

Basil to taste

Salt to taste


1: Roughly chop the onions into large chunks or rings, and drop into a pan with some olive oil.

2: Fry until brown, then lower the heat and add the mustard powder, yeast extract, molasses, paprika, and dash of vinegar.

3: Empty in the tins of tomatoes, and put in a handful of yeast flakes. Turn the heat back on to full.

4: Drain the butter beans and add these to the mixture. Cover with water to make a nice sauce.

5: Bring to the boil, then switch off.

6: To make the dumplings, put all the dry ingredients into a mixing bowl and stir in just enough soya milk to bring together into a dough. Try to avoid it being too sticky, as the dumplings will absorb more moisture from the casserole as they cook.

7: 45 minutes before you want to eat, preheat the oven to 150 degrees.

8: Pour the tomatoey bean mixture into the oven dish, and roll the dumplings into 8 balls, dropping them on top of the casserole.

9: Once the oven has reached temperature, bake for 30 minutes.
I've never thought to make dumplings with baked beans!
Is yeast extract like marmite?