Description
This Vegan Dumpling Stew is a comforting and hearty dish that combines fluffy dumplings with a flavorful vegetable stew. Perfect for a cozy night in!
Ingredients
Scale
Dumpling Dough:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup cold vegan butter (cubed)
- 1/3 cup soy milk (or any other plant-based milk)
Vegetable Stew:
- 2 Tablespoons olive oil
- 1/2 large onion (finely diced)
- 5 cloves garlic (minced)
- 2 medium carrots (peeled & diced)
- 2 stalks celery (diced)
- 4 ounces mushrooms (thinly sliced)
- 1 Tablespoon tomato paste
- 1 Tablespoon vegan Worcestershire sauce
- 1 teaspoon dried parsley
- Salt & pepper to taste
- 15 ounce can cannellini beans (strained & rinsed)
- 2.5 cups vegetable broth
- 1–2 teaspoons fresh thyme (leaves only)
Instructions
- Make the dumpling dough – In a bowl, whisk together flour, baking powder, parsley, salt, and pepper. Cut in vegan butter until crumbly, then mix in soy milk until a shaggy dough forms. Chill dough.
- Make the vegetable stew – Saute onion and garlic in olive oil. Add carrots, celery, mushrooms, tomato paste, Worcestershire sauce, and parsley. Stir in broth and beans, simmer.
- Cook the dumplings – Form dumpling dough into balls and add to simmering stew. Cook covered for 10 minutes, then uncovered for 5 minutes until fluffy.
Notes
- You can customize the vegetables in the stew based on your preferences.
- Feel free to add more herbs and seasonings to suit your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan, Dumpling Stew, Vegetarian, Comfort Food, Plant-Based
