For the scone-dumplings
160g self-raising flour, plus extra for dusting
1 tsp dried rosemary
½ tsp dried thyme
Generous pinch of salt
50g vegan butter
100ml soya milk, plus 1 tbsp for glazing
For the filling
1 tbsp olive oil
1 leek, finely chopped
1 medium courgette, cut into even chunks
1 red pepper, roughly chopped
2 cloves of garlic, crushed
1 tsp dried oregano
1 tsp dried mixed herbs
400g can chopped tomatoes
4 rounded tbsp fresh broad beans, podded
1 tbsp tomato ketchup
Juice of 1 unwaxed lemon
1 Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray with baking paper.
2 Start by making the scone dumplings. In a bowl, mix together the flour, rosemary, thyme and salt, then rub in the vegan butter until the mixture resembles breadcrumbs. Stir through the soya milk until a smooth dough is created. Use your hands to flatten the dough to 2.5cm (1in) thick on a lightly floured surface, then use a scone cutter to make eight scone-dumplings. Place them onto the prepared baking tray and brush with a little soya milk. Bake for 10–11 minutes until just golden.
3 In the meantime, make the filling. In a stove-to-table pot, heat the olive oil over a medium–high heat and cook the leek for 2 minutes. Add the courgette and red pepper, and cook for a further 2 minutes until softened. Throw in the garlic, oregano and mixed herbs, and cook for a further minute.
4 Pour in the chopped tomatoes, broad beans and ketchup, and cover with the lid. Bubble on high for 7–8 minutes until the vegetables are tender.
5 Remove the pot from the heat and squeeze over the lemon juice.
6 Remove the scones from the oven and carefully place them over the cooked filling, pressing them in gently to absorb some sauce. Serve hot.
Recipe from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones