Description
A hearty and comforting vegan dumpling stew featuring tender vegetables and fluffy homemade dumplings in a savory broth. This one-pot meal is easy to make and perfect for a cozy dinner.
Ingredients
- For the Dumplings:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened plant-based milk (almond, soy, or oat work well)
- 2 tablespoons olive oil
- For the Stew:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped potatoes (Yukon gold or red potatoes work best)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup chopped kale or spinach
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the Dumplings: In a large bowl, whisk together flour, baking powder, and salt. Add plant-based milk and olive oil. Stir until just combined. Gently knead dough until it forms a ball. Cover and let rest for at least 15 minutes.
- Make the Vegetable Stew: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for another minute until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce to a simmer.
- Add chopped potatoes. Simmer for 10-15 minutes, or until potatoes are tender.
- Stir in frozen peas, frozen corn, and kale or spinach. Cook for 5 minutes until heated through and greens are wilted.
- Season the stew with salt and pepper to taste.
- Cook the Dumplings in the Stew: Gently drop small pieces of dumpling dough into the simmering stew, spacing them apart.
- Cover and simmer for 15-20 minutes, or until dumplings are cooked through and puffed up.
- Remove from heat and let sit for a few minutes.
- Serve the vegan dumpling stew hot, garnished with fresh parsley if desired.
Notes
- Add protein like tofu, tempeh, or lentils for a heartier stew.
- Adjust red pepper flakes for more spice.
- Experiment with different vegetables such as mushrooms, zucchini, or sweet potatoes.
- For a gluten-free version, use a gluten-free flour blend for the dumplings.
- Try other herbs like bay leaf, oregano, or smoked paprika.
- Thicken the stew with a cornstarch slurry if preferred.
- The stew can be made ahead and stored for up to 3 days; add dumplings just before serving.
- The stew base (without dumplings) can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1-1.5 cups
- Calories: Approximately 350-450 kcal (estimated, varies with exact ingredients and serving size)
- Sugar: Moderate
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Low
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: High
- Fiber: Good source
- Protein: Moderate
- Cholesterol: 0mg
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