Description
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.
