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!
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Bonnie - Serene Trail
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, (227g)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1/2 cup red wine, or pomegranate juice, (118ml)
- 3 small carrots, thick slices
- 2 ribs celery, sliced
- 3 medium yukon potatoes, cubed
- 3 1/2 cups water, (828ml)
- 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
- 1 cup all-purpose flour, (120g)
- 1 tsp baking powder
- 1/2 tbsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup vegan butter, cold, (58g)
- 1/3 cup plant-based milk, (79ml)
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 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 at an 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 on the 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.