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Hearty Vegan Dumpling Stew
Emily

Vegan Dumpling Stew

A hearty and comforting stew packed with vegetables, cannellini beans, and fluffy vegan dumplings. Perfect for cozy nights, this plant-based one-pot meal is warming, flavorful, and family-friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Cuisine: Comfort Food, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup cold vegan butter, cubed
  • 1/3 cup soy milk or plant-based milk
  • 2 tbsp olive oil
  • 1/2 large onion, finely diced
  • 5 cloves garlic, minced
  • 2 medium carrots, peeled & diced
  • 2 stalks celery, diced
  • 4 oz mushrooms, thinly sliced
  • 1 tbsp tomato paste
  • 1 tbsp vegan Worcestershire sauce
  • 1 tsp dried parsley
  • salt & pepper to taste
  • 15 oz can cannellini beans, rinsed (1.5 cups cooked)
  • 2.5 cups vegetable broth
  • 1-2 tsp fresh thyme leaves

Equipment

  • Mixing bowl
  • Pastry cutter or fork
  • large pot with lid
  • knife and cutting board
  • wooden spoon

Method
 

  1. Add flour, baking powder, parsley, salt, and pepper to a bowl. Whisk together.
  2. Add vegan butter and cut into flour until crumbly.
  3. Add soy milk and gently mix into a shaggy dough. Cover and refrigerate.
  4. Prep vegetables: dice carrots, celery, slice mushrooms, and mince garlic.
  5. Sauté onion and garlic in olive oil for 2-3 minutes.
  6. Add carrots, celery, and mushrooms. Cook 8-10 minutes until softened and browned.
  7. Stir in tomato paste, Worcestershire, parsley, salt, and pepper. Cook 1-2 minutes.
  8. Add broth and beans. Stir and bring to a simmer.
  9. Form chilled dough into 9-10 balls. Add to simmering stew, spaced apart. Cover and cook 10 minutes.
  10. Spoon stew liquid over dumplings, add thyme, and cook uncovered 5 more minutes.
  11. Remove from heat and serve warm.

Notes

For extra flavor, add a splash of soy sauce or tamari. You can substitute cannellini beans with chickpeas or navy beans. Make it gluten-free by using a 1:1 gluten-free flour blend for the dumplings. Leftovers keep well in the fridge for up to 3 days.