Description
This comforting Vegan Dumpling Stew combines fluffy homemade vegan dumplings with a hearty vegetable and cannellini bean stew. Perfect for cozy meals, the stew features a medley of sautéed vegetables in a savory broth, topped with light, fluffy dumplings infused with parsley and baked right in the pot for a satisfying plant-based dish.
Ingredients
Scale
Vegan Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup cold vegan butter, cubed
- ⅓ cup soy milk or any other plant-based milk
Vegetable Stew:
- 2 Tablespoons olive oil
- ½ 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 (about 1.5 cups cooked beans)
- 2.5 cups vegetable broth
- 1-2 teaspoons fresh thyme leaves
Instructions
- Make the dumpling dough: In a bowl, whisk together the all-purpose flour, baking powder, dried parsley, salt, and ground black pepper. Add the cubed cold vegan butter, using a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs. Pour in the soy milk and gently mix until you get a shaggy, lumpy dough without dry flour spots. Cover with plastic wrap and refrigerate until ready to cook.
- Prepare the vegetable stew: Finely dice the carrots and celery, thinly slice the mushrooms, and mince the garlic. In a large pot, heat olive oil over medium heat. Once hot, add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant. Add diced carrots, celery, and sliced mushrooms; cook for 8-10 minutes until vegetables are softened and starting to brown.
- Flavor the stew: Stir in tomato paste, vegan Worcestershire sauce, and dried parsley; sauté for another 1-2 minutes. Season with salt and pepper to taste. Add vegetable broth and rinsed cannellini beans, stirring to combine. Bring the stew to a gentle simmer.
- Cook the dumplings: Remove dumpling dough from the fridge and form into 9-10 evenly sized balls. Carefully place them spaced apart on top of the simmering stew. Cover the pot and cook the dumplings for 10 minutes.
- Finish cooking dumplings and stew: Remove the lid and spoon stew liquid over each dumpling. Add fresh thyme leaves. Continue cooking uncovered for an additional 5 minutes until dumplings are fluffy and cooked through. Remove pot from heat and serve warm.
Notes
- Store leftover stew in a sealed container in the refrigerator for 3-4 days; reheat thoroughly before serving.
- You can freeze the soup portion for up to 1 month, but avoid freezing dumplings as they may become dense and difficult to thaw.
- Do not overcook the dumplings to prevent them from becoming dense.
- For fluffier dumplings, increase baking powder to 1.5 teaspoons; the recipe as written produces dumplings with a fluffy interior and slightly thick exterior.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
