Hearty Vegan Stew and Dumplings

Why You’ll Love This Recipe

You’ll love this recipe for its deep, home-cooked flavor and wholesome simplicity. The stew is loaded with hearty vegetables and herbs that create a comforting, savory base, while the dumplings add a soft, pillowy texture. It’s entirely vegan, easy to make in one pot, and incredibly filling. Whether you’re vegan or not, this dish will warm you from the inside out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the stew:

• Olive oil or vegan butter
• Yellow onion, diced
• Garlic cloves, minced
• Carrots, chopped
• Celery stalks, sliced
• Potatoes, cubed
• Mushrooms, sliced
• Green beans or peas
• Tomato paste
• Vegetable broth
• Soy sauce or tamari
• Bay leaves
• Fresh thyme and rosemary (or dried herbs)
• Salt and black pepper
• Cornstarch slurry (for thickening, optional)

For the dumplings:

• All-purpose flour
• Baking powder
• Salt
• Olive oil or melted vegan butter
• Unsweetened plant-based milk (soy, almond, or oat)
• Fresh parsley, chopped (optional)

Directions

1. Prepare the stew base: Heat olive oil or vegan butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add remaining vegetables: Stir in potatoes and mushrooms. Cook for another 5 minutes.
3. Season and simmer: Add tomato paste, soy sauce, herbs, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until the vegetables are tender.
4. Thicken the stew (optional): If you prefer a thicker consistency, stir in a cornstarch slurry and simmer until the stew thickens slightly.
5. Make the dumpling dough: In a bowl, whisk together flour, baking powder, and salt. Stir in olive oil and plant-based milk until a soft dough forms. Add chopped parsley if desired.
6. Add dumplings to stew: Drop spoonfuls of dough directly onto the simmering stew. Cover with a lid and cook for 10–12 minutes without lifting the lid, allowing the dumplings to steam.
7. Serve: Once the dumplings are puffed and cooked through, ladle the stew into bowls and serve hot.

Servings and timing

This recipe serves 4–6 and takes about 55 minutes total—20 minutes for preparation and 35 minutes for cooking.

Variations

• Gluten-free option: Use a gluten-free flour blend for the dumplings.
• Protein boost: Add cooked lentils, chickpeas, or vegan sausage for extra heartiness.
• Different veggies: Try sweet potatoes, parsnips, or butternut squash for a sweet-earthy flavor.
• Spicy version: Add a pinch of chili flakes or smoked paprika for a little heat.
• Creamy stew: Stir in a splash of coconut milk or cashew cream at the end for a richer broth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through, adding a splash of water or broth if the stew has thickened too much. Dumplings will soften when reheated but remain flavorful. For best texture, store dumplings separately if possible. This stew can also be frozen (without dumplings) for up to 2 months.

FAQs

1. Can I make the dumplings ahead of time?

It’s best to make them fresh, but you can prepare the dough a few hours ahead and refrigerate it until ready to use.

2. How do I know when the dumplings are done?

They should be puffed up, firm to the touch, and no longer doughy in the center when cut open.

3. Can I use whole wheat flour for the dumplings?

Yes, though they’ll be denser. You can also mix half whole wheat and half all-purpose flour for a balance.

4. Can I make this in a slow cooker?

Yes, cook the stew on low for 6–7 hours or high for 3–4, then add dumplings in the last 30 minutes.

5. What kind of broth works best?

A rich vegetable broth enhances the flavor, but you can use mushroom broth for extra umami depth.

6. Can I freeze this stew?

Yes, freeze without the dumplings. Add fresh dumplings when reheating for the best texture.

7. What’s the best way to thicken the stew?

Use a cornstarch slurry or mash some of the cooked potatoes into the broth for natural thickness.

8. Can I use canned vegetables?

Fresh or frozen vegetables are best, but canned beans or peas work well for convenience.

9. Can I make smaller dumplings?

Yes, smaller spoonfuls cook faster and are great for individual portions.

10. How do I keep dumplings from falling apart?

Don’t overmix the dough, and make sure the stew is simmering gently—not boiling—when you add them.

Conclusion

Hearty Vegan Stew and Dumplings is a soul-warming meal that proves comfort food can be both nourishing and plant-based. The rich vegetable broth and fluffy dumplings come together beautifully, creating a dish that’s satisfying, wholesome, and full of flavor. Perfect for cozy nights in or feeding a hungry crowd, it’s sure to become a cold-weather favorite.

Hearty Vegan Stew and Dumplings

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Hearty Vegan Stew and Dumplings is a comforting, plant-based classic featuring a thick, savory vegetable stew topped with soft, fluffy dumplings. This cozy one-pot meal is rich, wholesome, and full of earthy flavor — perfect for cold evenings or a satisfying family dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

For the Stew:

• 2 tbsp olive oil or vegan butter
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, chopped
• 2 celery stalks, sliced
• 3 potatoes, cubed
• 1 cup mushrooms, sliced
• 1 cup green beans or peas
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 2 bay leaves
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1 tsp fresh rosemary (or 1/2 tsp dried)
• Salt and black pepper to taste
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp olive oil or melted vegan butter
• 3/4 cup unsweetened plant-based milk (soy, almond, or oat)
• 2 tbsp chopped fresh parsley (optional)

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Instructions

1. Prepare the stew base: Heat olive oil or vegan butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add remaining vegetables: Stir in potatoes and mushrooms. Cook for 5 more minutes.
3. Season and simmer: Add tomato paste, soy sauce, thyme, rosemary, bay leaves, and vegetable broth. Bring to a boil, then reduce to a low simmer. Cook for 20–25 minutes until the vegetables are tender.
4. Thicken (optional): If you prefer a thicker stew, stir in the cornstarch slurry and simmer for a few minutes until thickened.
5. Make the dumpling dough: In a mixing bowl, combine flour, baking powder, and salt. Stir in olive oil and plant-based milk until a soft dough forms. Fold in parsley if using.
6. Add dumplings: Drop spoonfuls of dough directly onto the simmering stew. Cover the pot with a lid and cook for 10–12 minutes without lifting the lid to allow dumplings to steam.
7. Serve: Once the dumplings are puffed and cooked through, ladle stew and dumplings into bowls. Serve hot and enjoy!

Notes

• Don’t lift the lid while the dumplings cook — they need steam to rise properly.
• For a richer flavor, use mushroom broth instead of vegetable broth.
• To make gluten-free dumplings, use a gluten-free flour blend and check your baking powder is GF-certified.
• Leftovers thicken as they sit — add extra broth when reheating.
• Make smaller dumplings if you prefer faster cooking time.

Nutrition

• Serving Size: 1 bowl (with dumplings)
• Calories: 365
• Sugar: 7g
• Sodium: 720mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg