Allotment cobbler – Vegan Recipe

Vegetarian (Vegan) meat free cobbler

By Katy Beskow, from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones

Serves 4

Carbon emissions: 0.63kg per serving

Homemade meat-free comfort food at its best.


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



Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray with baking paper.

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.

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.

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.

Remove the pot from the heat and squeeze over the lemon juice.

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 Katy Beskow’s ‘15 minute vegan comfort food’ (Quadrille £15) photography © Dan Jones for The Vegan Society’s Plate Up for the Planet campaign which asks people to take a seven-day planet-changing vegan challenge and think differently about what they eat. Sign up for free at

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