This vegan stew with fluffy vegan dumplings is the definition of vegan comfort food. It's super easy to throw together, and is basically a one-pot affair that requires a bit of veggie chopping. Let it simmer away on the stove until it's delightfully thick and creamy. Serve over creamy mashed potatoes for the ultimate winter warmer dinner.
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This stew is not your average soup-in-a-bowl affair; it's a symphony of colorful veggies, fluffy dumplings, and a whole lot of plant-powered goodness.
Loaded with fresh veggies, it's good health AND comfort in a bowl. Serve it with a simple salad or go full force with a bowl of creamy vegan mashed potatoes.
Reasons You'll Love This Recipe
- This vegan stew is a versatile stew that lets you unleash your culinary creativity! Want to add a Moroccan twist with cumin and coriander? Go for it! Craving a spicy Southwest kick? Spice it up! This stew is your culinary canvas.
- This stew is everything comfort food is all about. Snuggle up on the couch, spoon in hand, and savor each delicious bite of this comforting vegetable stew. It's like a culinary hug.
- This is a great one-pot clean out your fridge kind of recipe. Replace the veggies I've used in the recipe with whatever you have on hand.
- It's budget friendly. The veggies I've used are all very basic veggies that you might already have in your fridge, plus a few simple additions.
👩🍳How To Make Vegan Stew
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the diced carrots, celery, bell pepper, zucchini, and mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the can of diced tomatoes and vegetable broth. Stir well to combine. Add the butter beans, dried thyme, dried rosemary, salt, and pepper. Bring the stew to a simmer and let it cook for about 20 minutes to allow the flavors to meld together.
- Make your cornstarch slurry by combining 2 tablespoon of cornstarch with 2 tablespoon of water. Stir it into the stew.
👩🍳How To Make Vegan Dumplings
- While the stew is simmering, prepare the dumplings. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually pour in the non-dairy milk and melted vegan butter. Stir until just combined, being careful not to overmix.
- After the stew has simmered for 20 minutes and you've added your cornstarch slurry, drop spoonfuls of the dumpling batter onto the surface of the stew. Cover the pot with a lid and let the dumplings steam for about 15 minutes, or until they are cooked through and fluffy.
- Once the dumplings are cooked, give the stew a gentle stir to incorporate them. Taste and adjust the seasoning if needed.
- Serve the vegan stew with dumplings hot in bowls. Garnish with fresh herbs, such as parsley or thyme, if desired.
💡Variations
Get creative with your vegan stew recipe. Feel free to swap the veggies I've used in my recipe for whatever you have in your fridge. Broccoli, cabbage, potatoes, sweet potatoes, parsnips and leeks are all good choices. Here's a few suggestions for ways to jazz up your stew:
- Cheesy Herb Dumplings: For a cheesy flavor in the dumplings, add 2 tablespoons of nutritional yeast and 1 tablespoon of chopped fresh herbs (such as parsley, thyme, or basil) to the dumpling batter. Mix well before dropping spoonfuls onto the stew.
- Moroccan-Inspired Stew: Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of cinnamon to the stew for a warm and aromatic Moroccan twist. You can also garnish with chopped cilantro and serve with a side of couscous.
- Spicy Southwest Stew: Incorporate 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, and a dash of cayenne pepper to the stew for a spicy kick. Serve with a dollop of vegan sour cream, sliced avocado, and a squeeze of lime juice.
- Mushroom and Barley Stew: Enhance the stew by adding 1 cup of cooked pearl barley and 1 cup of sliced cremini or shiitake mushrooms. The barley adds a wonderful texture and the mushrooms enhance everything with their earthy flavor. Add a few tablespoons of soy sauce to deepen the umami flavors.
- Mediterranean Stew: Give the stew a Mediterranean twist by adding 1 cup of cooked or canned white beans, ½ cup of sliced black olives, and a handful of chopped sun-dried tomatoes. Replace one cup of the vegetable broth with a cup of red wine. Sprinkle with chopped fresh basil and serve with crusty semolina bread.
❄️Make Ahead, Storage & Reheating
Make Ahead:
To make ahead, prepare the vegan stew and allow it to cool completely. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days. You can also make the dumpling batter in advance and store it separately in the refrigerator for up to 24 hours. When ready to serve, reheat the stew on the stovetop over medium heat until heated through, stirring occasionally. Add the dumpling batter as per the recipe card.
Storage - Fridge & Freezer:
Any leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the stew has cooled before transferring it to the container. The dumplings may become softer upon refrigeration, but they will still be tasty.
If you want to freeze the stew, do so without the dumplings, as they tend to lose their texture when frozen. Allow the stew to cool completely, then transfer it to a freezer-safe container or freezer bags. Label the container with the date and freeze for up to 3 months. When ready to enjoy, thaw the stew in the refrigerator overnight. Reheat the thawed stew in a pot on the stovetop over medium heat until heated through, stirring occasionally.
Reheating:
When reheating the stew with dumplings, it's best to do so on the stovetop rather than in the microwave, as it helps preserve the texture of the dumplings. Place the desired portion of stew in a pot and heat it gently over medium heat until hot. Stir occasionally to prevent sticking. If the stew appears too thick, you can add a splash of vegetable broth or water to thin it out slightly. Once the stew is heated, the dumplings should be warm and ready to enjoy.
🍽️Serving Suggestions
- Serve vegan stew with a stack of fluffy Turkish flatbreads. They're perfect for mopping up the juices.
- Pair the stew with a serving of creamy mashed potatoes made with almond milk. Stew and mashed potatoes is a classic combination that you can't go wrong with.
- Make a big batch of dairy-free cornbread for a Southern twist.
- Serve vegan stew over basmati rice. You can easily make basmati rice in your rice cooker while the stew is simmering away.
- You could also match this stew with a simple green salad like my cucumber and radish salad.
- For a tangy contrast, serve alongside quick-pickled veggies like pickled onions, pickled mushrooms or pickled carrots.
🙋♀️Frequently Asked Questions
Root vegetables like carrots, potatoes, and parsnips make excellent additions to stews. Leafy greens such as kale or spinach add a nutritional boost and vibrant color to the stew. Mushrooms lend a rich umami flavor and meaty texture that enhances the overall depth of the stew.
In a vegetable stew, common herbs to enhance the flavors include thyme, rosemary, and bay leaves. Thyme provides a subtle earthiness, rosemary adds a hint of pine-like aroma, and bay leaves offer a fragrant and slightly sweet note. Together, these herbs elevate the taste profile of the vegetable stew and create a harmonious blend of flavors.
Vegan stew can typically be stored in the refrigerator for up to 3-4 days. It's important to allow the stew to cool completely before transferring it to an airtight container and refrigerating. If you need to extend the storage time, freezing the stew is a great option, as it can be kept frozen for up to 3 months.
More Hearty Vegan Soups & Stews
Bok Choy Soup With Ginger & Garlic
📖 Recipe
Ultimate Vegan Stew With Dumplings
Ingredients
Ingredients For The Stew:
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves of garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 bell pepper diced
- 1 zucchini chopped
- 3 cups mushrooms sliced
- 1 14 ounce can diced tomatoes
- 4 cups vegetable broth
- 1 14 ounce can butter beans
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch + 2 tablespoon water *this is your cornstarch slurry
- Salt and pepper to taste
For The Vegan Dumplings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup non-dairy milk such as almond milk or soy milk
- 2 tablespoons vegan butter melted
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the diced carrots, celery, bell pepper, zucchini, and mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the can of diced tomatoes and vegetable broth. Stir well to combine. Add the butter beans, dried thyme, dried rosemary, salt, and pepper. Bring the stew to a simmer and let it cook for about 20 minutes to allow the flavors to meld together.
- While the stew is simmering, prepare the dumplings. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually pour in the non-dairy milk and melted vegan butter. Stir until just combined, being careful not to overmix.
- Make your cornstarch slurry by combining 2 tablespoon of cornstarch with 2 tablespoon of water. Stir it into the stew.
- After the stew has simmered for 20 minutes and you've added the cornstarch slurry, drop spoonfuls of the dumpling batter onto the surface of the stew. Cover the pot with a lid and let the dumplings steam for about 15 minutes, or until they are cooked through and fluffy.
- Once the dumplings are cooked, give the stew a gentle stir to incorporate them. Taste and adjust the seasoning if needed.
- Serve the vegan stew with dumplings hot in bowls. Garnish with fresh herbs, such as parsley or thyme, if desired.
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