Name: Vegan Dumpling Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Plant-based
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon dried parsley; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup cold vegan butter (cubed); 1/3 cup soy milk (or any other plant-based milk); 2 Tablespoons olive oil; 1/2 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 only)

Description

Indulge in the comforting flavors of Vegan Dumpling Stew, a hearty dish that’s perfect for family dinners or cozy nights in. This plant-based stew is brimming with fresh vegetables, creamy cannellini beans, and fluffy dumplings, making it both satisfying and nutritious. Each spoonful offers a delightful mix of herbs and spices that will warm your soul. Plus, it’s incredibly versatile—swap in your favorite veggies or tweak seasonings to make it your own! Ideal for adults and kids alike, this stew is sure to be a crowd-pleaser.

Ingredients

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1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cold vegan butter (cubed)
1/3 cup soy milk (or any other plant-based milk)
2 Tablespoons olive oil
1/2 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 only)

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Instructions

In a mixing bowl, combine flour, baking powder, dried parsley, salt, and pepper. Add cubed vegan butter and mix until crumbly. Gradually stir in soy milk until dough forms.
In a large pot over medium heat, add olive oil and onion; sauté until translucent. Stir in garlic, carrots, celery, and mushrooms; cook until softened.
Mix in tomato paste and vegan Worcestershire sauce; season with parsley, salt, and pepper. Add cannellini beans and vegetable broth; bring to boil.
Drop spoonfuls of dumpling dough onto the boiling stew. Cover and simmer for 20 minutes until dumplings are fluffy.
Garnish with fresh thyme leaves before serving warm.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Simmering
Cuisine: Plant-based

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 550mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg