Vegan Boil Up
I’ve never had any firm measures, just use what you have. Here’s what I love in boil up:
Kamokamo or pumpkin
Enough vegetable stock to cover all of your vegetables
Lots of watercress (this gives it the peppery taste)
Salt to taste
1.5 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup vegan butter
Chop the vegetables into even chunks, I like mine nice and big. The watercress boils down small so I always overdo it and pack loads in.
Then throw it all in the pot and boil away. Add the liquid smoke in small amounts until you’re happy with the taste.
Simmer on a low heat for at least two hours, and when you’re about ready to eat, pop your doughboys in for the last 15-20 minutes. The taste deepens the next day, so I always make enough for seconds and thirds!
Doughboys: Mix dry ingredients then rub in the butter until it’s crumbly.
Pour in just enough plant milk to mix the ingredients together. For light, fluffy doughboys, don’t overmix them.
Make into balls and pop into the pot about 15mins before serving.
Source: Katie Brown www.instagram.com/kai.tipu