Vegan casserole with suet dumplings

This is a great dish to warm you on a cold day, it is so variable that after a few goes at it you will be able to make it just how you like it.
Ingredients :

1 tin of beans of your choice, I use cannellini beans. 
6/8 small button onions or shallots or a couple of large onions chopped chunky
6/8 peeled cloves of garlic
1 large carrot peeled and chopped into large chunks
1 parsnip peeled and chopped into large chunks
A couple of medium potatoes peeled or not, chopped into large chunks.

 About 10 sprouts peeled.

 About half a swede cut into smaller chunks than the potato as it takes longer to cook
A small handful of green beans topped and tailed cut into 1 inch pieces.

1 stick of celery cut chunky
4 cooked vegan sausages cut into thirds
2 vegetable stock cubes
3 teaspoons of Bisto powder, which is vegan, mixed with a little water in a cup. This makes a brown gravy or sauce but I prefer a clear or yellowish sauce so the stock cubes but instead of Bisto use a couple of teaspoons of cornflour mixed with a little water and added to the water the vegetables were boiled in
Dumplings:
100 grams/ 4 0z whole wheat flour
50 grams vegan suet
salt and pepper
dried herbs to your taste, mixed dried herbs work well
Enough water to make a sticky dough

Fry the sausages and set aside.
Place all the vegetables, except garlic, in a pan and just about cover with water, add salt and bring to a boil for 3 or 4 minutes or until at least half cooked. Strain the veg and keep the water or remove them with a slotted spoon.
If using Bisto mix it with a little cold water and add to the cooled vegetable water, bring to a boil stirring constantly. Add the stock cubes and a little salt and a generous amount of fresh ground black pepper. For a clear sauce add stock cubes and corn flour paste to the veg water plus salt and pepper.
Place the vegetables, garlic cloves, beans and sausages in a casserole dish, stir well but gently and pour over the Bisto/corn flour mix, it should just cover the goodies in the dish but if it does not add some more water until it does. Place in a preheated oven on the middle shelf at 160 fan for about 30 minutes.  If you have plenty of time do not pre cook the vegies just put them in the oven proof dish raw and cook for about 2 hours or until they are soft then add dumplings
Mix ingredients for the dumplings, remove casserole from oven and spoon on golf ball sized dumplings. Return to the oven for about 20 minutes or until the dumplings are going golden brown and serve. I should add my wife thinks the gravy should be thicker so experiment.