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Vegan Dumpling Stew Recipe

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3.9 from 4 reviews

This hearty Vegan Dumpling Stew is a comforting one-pot meal featuring fluffy, herb-infused dumplings simmered atop a savory vegetable and cannellini bean stew. Perfect for chilly days, it combines tender vegetables, flavorful broth, and protein-packed beans with light, fluffy dumplings made from scratch using vegan butter and plant-based milk.

Ingredients

Dumplings

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup cold vegan butter (cubed)
  • 1/3 cup soy milk (or any other plant-based milk)

Stew

  • 2 Tablespoons olive oil
  • 1/2 large onion (finely diced)
  • 5 cloves garlic (minced)
  • 2 medium carrots (peeled & diced)
  • 2 stalks celery (diced)
  • 4 ounces mushrooms (thinly sliced)
  • 1 Tablespoon tomato paste
  • 1 Tablespoon vegan worcestershire sauce
  • 1 teaspoon dried parsley
  • Salt & pepper to taste
  • 15 ounce can cannellini beans (strained & rinsed, about 1.5 cups cooked beans)
  • 2.5 cups vegetable broth
  • 1-2 teaspoons fresh thyme (leaves only)

Instructions

  1. Make the dumpling dough: In a bowl, whisk together the all-purpose flour, baking powder, dried parsley, salt, and pepper. Add the cubed vegan butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs. Pour in the soy milk and gently mix until you have a shaggy, lumpy dough with no dry flour spots. Cover with plastic wrap and refrigerate until ready to use.
  2. Prepare the vegetables: While the dough chills, dice the carrots and celery, thinly slice the mushrooms, and mince the garlic. Set aside.
  3. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, stirring and sautéing for 2-3 minutes until fragrant and translucent.
  4. Cook the vegetables: Add the diced carrots, celery, and sliced mushrooms to the pot. Stir and cook together for 8-10 minutes until the vegetables soften and start to brown.
  5. Add flavorings: Stir in the tomato paste, vegan Worcestershire sauce, and dried parsley. Cook everything for another 1-2 minutes to meld the flavors. Season with salt and pepper to taste.
  6. Add broth and beans: Pour in the vegetable broth and add the rinsed cannellini beans. Stir well and bring the stew to a simmer over medium heat.
  7. Shape the dumplings: Remove the dumpling dough from the fridge and form into 9-10 evenly sized round balls.
  8. Add dumplings to stew: Carefully place the dumpling balls into the simmering stew, spacing them at least 2 inches apart to allow for expansion. Cover the pot with a lid.
  9. Cook dumplings covered: Let the dumplings cook covered for 10 minutes so they steam and puff up.
  10. Finish dumplings and add thyme: After 10 minutes, remove the lid and spoon some stew liquid over each dumpling. Sprinkle fresh thyme leaves over the top and continue cooking uncovered for another 5 minutes until the dumplings are fluffy and cooked through.
  11. Serve: Remove the pot from heat and serve the stew warm with dumplings. Enjoy this comforting and hearty vegan meal!

Notes

  • Use cold vegan butter to ensure flaky and tender dumplings.
  • Feel free to substitute soy milk with any other plant-based milk like almond, oat, or cashew milk.
  • You can add other vegetables like peas or kale for extra nutrition and flavor.
  • If you prefer a spicier stew, add a pinch of red pepper flakes along with the other seasonings.
  • Make sure to space dumplings evenly in the stew to allow them to cook properly without sticking together.

Find it online: https://cookedbygrace.com/vegan-dumpling-stew-recipe/