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Vegan Dumpling Stew Recipe

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4 from 34 reviews

This comforting Vegan Dumpling Stew pairs fluffy vegan dumplings with a hearty vegetable and cannellini bean stew, simmered with fragrant herbs and savory seasonings. Perfect for a cozy meal, this dish combines a fluffy, herby dumpling dough with a rich, flavorful vegetable broth loaded with carrots, celery, mushrooms, and garlic.

Ingredients

Vegan Dumplings:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup cold vegan butter, cubed
  • ⅓ cup soy milk or any other plant-based milk

Vegetable Stew:

  • 2 Tablespoons olive oil
  • ½ 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

Instructions

  1. Make the dumpling dough: In a bowl, whisk together the all-purpose flour, baking powder, dried parsley, salt, and black pepper. Add the cold cubed vegan butter and use a pastry cutter or fork to cut the butter into the flour mixture until crumbly. Pour in the soy milk and gently mix until a shaggy, lumpy dough forms with no dry flour visible. Cover with plastic wrap and refrigerate until ready to cook.
  2. Prepare the vegetable stew: Dice the carrots and celery, thinly slice the mushrooms, and mince the garlic. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until fragrant. Add carrots, celery, and mushrooms, cooking for 8-10 minutes until vegetables soften and start to brown.
  3. Flavor the stew: Stir in tomato paste, vegan Worcestershire sauce, and dried parsley; cook for an additional 1-2 minutes. Season with salt and pepper to taste. Pour in the vegetable broth and add the rinsed cannellini beans. Stir to combine and bring the stew to a gentle simmer.
  4. Cook the dumplings in the stew: Remove dumpling dough from refrigerator and form into 9-10 evenly sized balls. Carefully place the dumplings spaced at least 2 inches apart on the simmering stew. Cover the pot with a lid and cook for 10 minutes.
  5. Finish cooking dumplings: Remove the lid and spoon some stew liquid over the dumplings. Add fresh thyme leaves. Continue simmering uncovered for another 5 minutes until dumplings are fluffy and fully cooked through. Remove from heat and serve warm.

Notes

  • Use chilled vegan butter to ensure flaky dumplings.
  • You can substitute soy milk with almond, oat, or any plant-based milk.
  • If you prefer spicier stew, add a pinch of red pepper flakes with the tomato paste.
  • Dumplings should be spaced apart to prevent them from sticking together while cooking.
  • Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.

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