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!

Vegan stew and dumplings in a dutch oven.

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!

Vegetable stew with dumplings in a bowl.

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!

A big pot of dumplings and stew.

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

Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!

Ingredients And Substitutions

Labeled ingredients for dumpling stew.
  • 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.
Veggie stew with dumplings.

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.

How to make vegetable stew.

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.

How to make vegan stew dumplings.

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.

Eating a vegan dumpling.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.

Up close view of stew and dumplings.

Vegan Stew And Dumplings

Delicious savory flavor and nutritious ingredients make this Vegan Stew And Dumplings a perfect family meal! It's made of hearty veggies, an irresistible broth, and tasty dumplings. This easy meal is wonderful for busy evenings or for meal prep!
No ratings yet
Print Recipe Pin Recipe Leave Review

Bonnie – Serene Trail

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 5
Calories: 351kcal

Equipment

  • large pot or dutch oven

Ingredients

Stew

  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 8 ounces baby bella mushrooms, thick slices
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1/2 cup red wine, or pomegranate juice
  • 3 small carrots, thick slices
  • 2 stalks celery, sliced
  • 3 medium yukon potatoes, cubed
  • 3 1/2 cups water
  • 1 tbsp no-beef bouillon, or vegetable bouillon
  • 1 tbsp vegan worcestershire sauce
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp pepper

Dumplings

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

Store leftovers 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.

Nutrition

Calories: 351kcal | Carbohydrates: 51.1g | Protein: 10.6g | Fat: 7.1g | Saturated Fat: 3.3g | Sodium: 679mg | Potassium: 661mg | Fiber: 15.2g | Sugar: 13g | Calcium: 446mg | Iron: 10mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I’d love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.

More Recipes To Love!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating