Ultimate Vegan Stew With Dumplings
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 begins delightfully thick and creamy. Serve over creamy mashed potatoes for the ultimate winter warmer dinner.
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.
Notes
Gluten-Free Option: If you want to make this vegan stew gluten-free, you'll need to replace the flour in the dumplings with your favorite gluten-free flour blend. The stew itself has no gluten in it.
Storage:
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.
Nutrition
Calories: 265kcalCarbohydrates: 39gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 1273mgPotassium: 706mgFiber: 7gSugar: 8gVitamin A: 4764IUVitamin C: 43mgCalcium: 130mgIron: 4mg
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