This cozy Vegan Stew And Dumplings is full of rich, savory flavor and wholesome ingredients! Hearty veggies and an herb-filled broth are topped with soft dumplings in this easy soup. Make a batch for a chilly night or divvy it up as meals for the week!
Welcome soup season with this comforting, classic favorite! Easily whip up this vegan dumpling stew in just one pot and with a bunch of nutritious vegetables. You can also throw in anything else you have on hand!
This stew truly takes me back with it's flavorful broth and big chunky vegetables to devour. And I like to top it with some easy homemade dumplings. They are tender, slightly chewy, and so flavorful!
Curling up to a big bowl of hearty vegetable stew with plush dumplings on rainy or cold days is one of my favorite things! If you grew up with a momma or grandma who made stew with dumplings in the cold weather or when someone was sick, then this is a must-try!
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This filling soup is so easy to make and you only need a big lidded pot and a bowl for prepping the dumplings. Yay for not a lot of dishes to wash!
Simply start by sautéing some of the veggies before adding in the rest of the stew ingredients. Meanwhile, make the dumplings and pop them in.
A delicious dinner is ready to be enjoyed after a mere 35-40 minutes!
If you love hearty plant-based meals, be sure to check out my American-Style Goulash, Skillet Lasagna, Pot Roast, and Stroganoff.
Reasons To Love This Vegan Stew And Dumplings
- Full of strong flavors and healthy vegetables
- Easy to make with simple pantry and fridge staples
- Perfect cold-weather meal that "sticks to your bones"
- Tastes so much like the traditional beef stew, yet fully plant-based
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Ingredients And Substitutions
- Onion - I love a punchy yellow onion in my stews, but any other kind works.
- Mushrooms - White or cremini are great here. Feel free to change it up, though!
- Tomato Paste - This is the best way to add a strong concentration of tomato flavor. If you don't have any available, you can use double the amount in tomato sauce or replace it with ketchup.
- Flour - I have only tried this with all-purpose flour, although a 1-to-1 gluten-free substitute should work just fine.
- Red Wine - This really adds to that classic beef stew dynamic, but pomegranate juice or even lightly sweetened grape juice will work. If you don't have any of these, simply use more water or broth instead.
- Vegetables - I like to use the kind that will hold together after being cooked for a while. Gold or red potatoes work the best because they are more "waxy."
- Bouillon - Vegan no-beef bouillon gives a "meaty" flavor. You can also use regular vegetable bouillon or veggie broth in place of the water.
- Worcestershire - This sauce adds a savory, umami flavor that is mouthwatering. Be sure to get a vegan version that isn't made with anchovies. Alternatives are soy sauce, tamari, or liquid aminos.
- Fresh Herbs - Fresh parsley and thyme are divine in this soup. Other favorites such as rosemary or oregano would be tasty, too.
- Dairy Replacements - Vegan butter and plant-based milk help to form a rich texture to the dumplings. Any brand is just fine.
Step-By-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Heat a dutch oven or large pot with a fitted lid to medium-high. Then, sauté the onions in the olive oil until they are starting to soften. Add in the mushrooms and cook them until soft.
Stir in the tomato paste and garlic. Coat everything in flour once the garlic becomes fragrant.
Deglaze the pot with the red wine before adding in the rest of the veggie stew ingredients.
Bring this to a boil and then lower the heat to medium-low. Cover the pot and let it simmer for 15 minutes while you prepare the vegan dumplings.
Whisk together the dry dumpling ingredients.
Then, cut in the cold butter in with a fork or pastry cutter until it's crumbly. Pour in the milk and stir until all of the flour has been incorporated.
Form 15 dough balls with your hands.
After the stew has cooked for 15 minutes, stir it and then place the dumplings on top.
Re-cover the pot so the dumplings can steam for about 15 minutes.
Storage & Reheat
Store the vegan stew and dumplings in a sealed container in the refrigerator for 3 days. If possible, store the dumplings in a separate container to keep them from absorbing too much broth. Reheat it in the microwave or stovetop until heated through.
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Recipe
Vegan Stew And Dumplings
Bonnie - Serene Trail
Equipment
- large pot or dutch oven
Ingredients
Stew
- 2 tablespoon olive oil
- 1 small yellow onion, diced
- 8 ounces baby bella mushrooms, thick slices
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 3 tablespoon all-purpose flour
- ½ cup red wine, or pomegranate juice
- 3 small carrots, thick slices
- 2 stalks celery, sliced
- 3 medium yukon potatoes, cubed
- 3 ½ cups water
- 1 tablespoon no-beef bouillon, or vegetable bouillon
- 1 tablespoon vegan worcestershire sauce
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon pepper
Dumplings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ tablespoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup vegan butter, cold
- ⅓ cup plant-based milk
Instructions
Make The Stew
- Heat a large pot (that has a fitted lid) to medium-high and then add the olive oil to it. Then, add the onions and stir them frequently as they sauté for 3 minutes.
- Add in the mushrooms and stir regularly as they cook until they've softened, about 7 minutes. Stir in the tomato paste and garlic. Let them cook for 3 minutes as they become fragrant. Sprinkle in the flour and stir it around to coat the vegetables.
- Deglaze the pot with the red wine by pouring it in and quickly scraping at the bits at the bottom. Add in the carrots, celery, potatoes, water, bouillon, Worcestershire sauce, salt, pepper, thyme and parsley.
- Bring it to a boil and then reduce the heat to medium-low. Cover the pot and let it simmer for 15 minutes while making the dumplings.
Make The Dumplings
- Add the dry ingredients to a bowl and whisk them together. Cut the cold butter in with a fork or pastry cutter until it's crumbly.
- Pour the milk in and stir until all of the flour has been incorporated. Form 15 small (1 tbsp-sized) dough balls.
- After the stew has cooked for 15 minutes, give it a good stir and then place the dumplings equal distance from each other at the top.
- Cover the pot again and let the dumplings steam for 15 minutes. They will puff up and a toothpick will come out clean when they are done cooking. Enjoy!
Video
Notes
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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