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–+ servings
bowl of stew with 3 dumplings and vegetables like carrots, mushrooms, onion, celery, and thyme.

Vegan Dumpling Stew

This dumpling stew is the perfect hearty plant-based dinner filled with fresh vegetables, cannellini beans, and fluffy homemade dumplings!
4.82 from 16 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

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 only

Instructions

Make the dumpling dough

  • Add the all-purpose flour, baking powder, dried parsley, salt, & pepper to a bowl and whisk together.
  • Then, add the cubed vegan butter to the bowl and use a pastry cutter or fork to 'cut" the butter into the dough until you have a crumbly dough.
  • Next, add the soy milk to the bowl. Gently mix everything together until you have a shaggy dough. Remember, you do not want a smooth dough- the dough should be lumpy but not have any dry spots of flour.
  • Cover the bowl of dough with plastic wrap and place in the fridge until you are ready to cook the dumplings.

Make the vegetable stew

  • Once the dumpling dough is in the fridge, finely dice the carrots and celery, thinly slice the mushrooms, and mince the garlic. Set aside.
  • Add the olive oil to a large pot and turn on the heat. Once the oil is hot, add the diced onion and minced garlic to the pot. Stir and sauté together for 2-3 minutes.
  • Add in the remaining vegetables including the diced carrots, diced celery, and sliced mushroom. Stir and cook with the onions and garlic for 8-10 minutes until the vegetables have cooked down and are beginning to brown.
  • Next, add the tomato paste, Worcestershire sauce, and dried parsley to the pot of vegetables. Stir and saute everything together for an additional 1-2 minutes. You can also add salt & pepper to season to your liking at this time.
  • Once the vegetables are cooked down, add the vegetable broth and cooked cannellini beans to the pot. Then, stir together and bring the stew to a simmer.

Cook the dumplings

  • Once the stew is simmering, remove the bowl of dumpling dough from the fridge and form it into 9-10 evenly sized round balls.
  • Carefully place the dumpling balls into the stew, making sure to keep them spaced apart at least 2 inches since they will expand in the pot. Then, add the lid to the pot and cook the dumplings covered for 10 minutes.
  • Remove the lid and carefully spoon some of the stew liquid over the top of each dumpling. Then, add in the fresh thyme.
  • Continue cooking the dumplings uncovered for another 5 minutes or until fluffy and cooked through. Then, remove the pot from the stove and serve while warm. Enjoy!

Notes

  • Leftover stew can be stored in a closed container in the fridge for 3-4 days and are best enjoyed reheated until warmed throughout.
  • While you can freeze the soup portion of the stew in a closed container for up to 1 month, I don't recommend freezing the dumplings as they can get too dense and are hard to defrost.
  • Make sure not to overcook the dumplings or they can become a little dense.
  • If you want even fluffier dumplings you can increase the baking powder to 1.5 teaspoons. I prefer them a little fluffy on the inside and slightly thicker on the outside so that's what you can expect using 1 teaspoon of baking powder

Nutrition

Serving: 1large bowl | Calories: 406kcal | Carbohydrates: 52g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Sodium: 1292mg | Potassium: 427mg | Fiber: 8g | Sugar: 6g | Vitamin A: 5666IU | Vitamin C: 9mg | Calcium: 194mg | Iron: 5mg
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