Customizable with your favorite vegetables and herbs
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, chopped
garlic, minced
carrots, sliced
celery, chopped
potatoes, diced
mushrooms, sliced
vegetable broth
canned tomatoes (optional)
tomato paste
thyme
rosemary
bay leaf
salt
black pepper
frozen peas
For the dumplings:
all-purpose flour
baking powder
salt
plant-based milk
olive oil or vegan butter
fresh parsley (optional)
Directions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery, and cook until softened.
Stir in garlic and cook for another minute.
Add potatoes and mushrooms, cooking for a few minutes.
Stir in tomato paste, thyme, rosemary, and bay leaf.
Pour in vegetable broth and canned tomatoes if using.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
Stir in frozen peas and adjust seasoning with salt and pepper.
For the dumplings: 9. In a bowl, mix flour, baking powder, and salt. 10. Add plant-based milk and olive oil, stirring until a soft dough forms. 11. Drop spoonfuls of dough onto the simmering stew. 12. Cover the pot and cook for 12–15 minutes without lifting the lid, until dumplings are fluffy and cooked through.
Remove the bay leaf before serving.
Serve hot, garnished with fresh parsley if desired.
Servings and timing
Servings: 4–6 Prep time: 15 minutes Cook time: 35–40 minutes Total time: about 50–55 minutes
Variations
Add lentils or chickpeas for extra protein
Use sweet potatoes instead of regular potatoes
Include leafy greens like spinach or kale
Add smoked paprika for a deeper flavor
Use whole wheat flour for the dumplings for added fiber
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of broth if the stew thickens. Freeze the stew without dumplings for up to 3 months; prepare fresh dumplings when reheating for best texture.
FAQs
Can I make this stew ahead of time?
Yes, it stores well and tastes even better the next day.
Why shouldn’t I lift the lid while cooking dumplings?
Keeping the lid closed traps steam, which helps the dumplings cook properly.
Can I make gluten-free dumplings?
Yes, use a gluten-free flour blend designed for baking.
How do I know when dumplings are done?
They should be firm and fluffy, not doughy inside.
Can I use frozen vegetables?
Yes, they work well and save prep time.
Can I make this in a slow cooker?
Yes, cook the stew first, then add dumplings near the end and cook until done.
What herbs work best?
Thyme, rosemary, and parsley are classic choices.
Can I add beans?
Yes, beans add protein and make the stew more filling.
How do I thicken the stew?
Let it simmer longer or mash some of the potatoes.
Is this recipe kid-friendly?
Yes, it’s mild, comforting, and easy to enjoy.
Conclusion
Vegan Stew and Dumplings is a comforting, hearty dish that delivers all the warmth of a classic stew in a plant-based form. With tender vegetables and fluffy dumplings, it’s a satisfying meal perfect for cozy evenings and sharing with family.
This Vegan Stew and Dumplings is a hearty, comforting plant-based classic packed with tender vegetables in a rich, savory broth and topped with soft, fluffy dumplings. Perfect for cozy dinners, this easy vegan stew is nourishing, filling, and ideal for meal prep.
Ingredients
For the stew:
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
3 potatoes, diced
1 cup mushrooms, sliced
4 cups vegetable broth
1 cup canned tomatoes (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
1 cup frozen peas
For the dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup plant-based milk
2 tablespoons olive oil or vegan butter
2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery; cook until softened.
Stir in garlic and cook for 1 minute.
Add potatoes and mushrooms; cook for a few minutes.
Stir in tomato paste, thyme, rosemary, and bay leaf.
Pour in vegetable broth and canned tomatoes (if using).
Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
Stir in frozen peas and season with salt and pepper.
Make the dumplings:
9. In a bowl, mix flour, baking powder, and salt.
10. Add plant-based milk and olive oil; stir to form a soft dough.
11. Drop spoonfuls of dough onto the simmering stew.
12. Cover and cook for 12–15 minutes without lifting the lid, until dumplings are fluffy and cooked through.
Remove bay leaf, garnish with parsley if desired, and serve warm
Notes
Do not lift the lid while dumplings cook—steam is essential for fluffiness.For thicker stew, mash a few potatoes directly in the pot.Add lentils or chickpeas for extra protein.Dumplings are best fresh; make separately if planning to freeze.
