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–+ servings
Vegan Dumpling Stew

Hearty Vegan Dumpling Stew for Cozy Nights In

Warm up with this Vegan Dumpling Stew, filled with hearty vegetables and fluffy dumplings that invite cozy evenings in.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumplings
  • 2 cups All-purpose flour Substitute with gluten-free flour if desired.
  • 1 tablespoon Baking powder Can increase to 1.5 teaspoons for fluffier results.
  • 1 tablespoon Dried parsley Fresh parsley can be used for enhanced flavor.
  • 1 teaspoon Salt Adjust according to personal taste.
  • 1/2 teaspoon Ground black pepper Adds warmth and depth to the flavor.
  • 1/4 cup Cold vegan butter Substitute with coconut oil or margarine.
  • 3/4 cup Soy milk Any plant-based milk can be used.
For the Stew
  • 2 tablespoons Olive oil Can be replaced with avocado oil.
  • 1 medium Onion Can be substituted with shallots.
  • 2 cloves Garlic Fresh garlic is best; garlic powder is an alternative.
  • 2 medium Carrots Can be replaced with parsnips.
  • 1 stalk Celery May be omitted if necessary.
  • 8 ounces Mushrooms Substitute with cooked lentils or other vegetables.
  • 2 tablespoons Tomato paste Replace with crushed tomatoes if necessary.
  • 1 tablespoon Vegan Worcestershire sauce Could be omitted or replaced with soy sauce.
  • 1 teaspoon Fresh thyme Use dried thyme in smaller amounts if fresh isn't available.
  • 1 can (15 oz) Cannellini beans Any bean can be swapped based on preference.
  • 4 cups Vegetable broth Use low-sodium for a healthier option.

Equipment

  • large mixing bowl
  • large pot

Method
 

Dumpling Preparation
  1. In a large mixing bowl, whisk together all-purpose flour, baking powder, dried parsley, salt, and black pepper. Cut in cold vegan butter until the mixture resembles coarse crumbs. Gradually add soy milk until a shaggy dough forms. Cover and refrigerate for 15 minutes.
Stew Preparation
  1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until fragrant. Stir in diced carrots, chopped celery, and sliced mushrooms, and cook for 8-10 minutes, stirring occasionally.
  2. Once softened, stir in tomato paste, vegan Worcestershire sauce, and fresh thyme. Cook for 1-2 minutes. Pour in vegetable broth and add rinsed cannellini beans. Bring to a gentle simmer for about 5 minutes.
  3. Shape chilled dumpling dough into 9-10 small balls and drop them into the stew, spacing them apart. Cover pot and let cook for 10 minutes.
  4. Remove lid and spoon broth over dumplings. Sprinkle fresh thyme and continue cooking uncovered for 3-5 minutes until dumplings are fluffy.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in a sealed container for 3-4 days. For long-term storage, freeze in airtight containers for up to 3 months. Reheat gently on the stove.

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