Vegan Stew with Dumplings Recipe
Introduction
This vegan stew with dumplings is a comforting and hearty meal perfect for chilly days. Packed with fresh vegetables, beans, and tender dumplings, it’s both satisfying and easy to make in just 30 minutes. A creamy, flavorful dish that will quickly become a family favorite.
Ingredients
- 1 cup all purpose flour (see note 1)
- 1 tsp baking powder (see note 2)
- ¾ tsp sea salt
- 2 tbsp coconut milk (or melted vegan butter/neutral oil)
- ⅓ – ½ cup warm water
- 1 medium sweet or yellow onion, diced
- 3 ribs celery, sliced thinly
- 3 medium carrots, sliced thinly
- 3-4+ cloves garlic, minced
- 1 cup white or crimini mushrooms, chopped
- 1 cup baby spinach or other greens
- 1 15-oz can (or 1 ½ cups) butter beans (or beans of choice)
- 4 cups vegetable broth (see note 3) + 2 cups water
- 1 tsp dried Italian herbs blend
- ½ tsp smoked paprika
- ¼ – ⅓ cup canned coconut milk (see note 4)
Instructions
- Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Make a well in the center, then pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Mix until a sticky dough forms, adding water or flour as needed. Cover with a kitchen towel and set aside.
- Step 2: Heat a large wide pot over medium-high heat. Add the onions, carrots, celery, and a few tablespoons of water (or oil if preferred). Sauté for 3-4 minutes until onions are translucent, adding water as needed to prevent sticking. Add garlic and sauté for another minute.
- Step 3: Stir in the dried Italian herbs and smoked paprika, cooking for about one minute until fragrant.
- Step 4: Add mushrooms, vegetable broth, remaining water, and beans. Bring to a boil.
- Step 5: Using a small spoon, carefully drop small spoonfuls (about 2 to 2 ½ teaspoons) of the dumpling dough into the boiling broth. Leave a little space between them initially to prevent sticking.
- Step 6: Simmer the dumplings on medium-high heat for 10-12 minutes until cooked through. Test by cutting one in half. Avoid overcooking to prevent them from becoming hard.
- Step 7: Stir in the baby spinach and canned coconut milk until the spinach wilts and the stew turns creamy. Remove from heat.
- Step 8: Serve hot, optionally garnished with black pepper and fresh parsley.
Tips & Variations
- Use neutral oil or melted vegan butter in the dumpling dough for a richer flavor.
- Feel free to swap butter beans for chickpeas or cannellini beans for a different texture.
- Add diced potatoes or parsnips for extra heartiness.
- For a gluten-free version, try using a gluten-free flour blend, but adjust liquid as needed.
Storage
To store, separate the dumplings from the stew to prevent them from hardening. Keep both in airtight containers in the refrigerator for up to 3 days. When reheating, combine dumplings and stew in a bowl and warm gently in the microwave or on the stovetop over medium-low heat until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dumplings ahead of time?
The dumpling dough is best made fresh and added directly to the stew. Pre-formed dumplings may lose their texture and not cook as evenly.
What can I substitute for coconut milk in this recipe?
You can use melted vegan butter or a neutral oil in the dumpling dough, and for the creamy finish, plant-based milks like oat or soy milk can be used instead of canned coconut milk.
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Vegan Stew with Dumplings Recipe
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
A comforting and hearty vegan stew featuring tender vegetables, creamy coconut milk, and fluffy homemade dumplings. This plant-based stew is rich in flavor, easy to prepare, and perfect for warming up on cool days. The dumplings add a delightful texture to the stew, making it an ideal family-friendly meal.
Ingredients
Scale
Dumplings
- 1 cup all purpose flour
- 1 tsp baking powder
- ¾ tsp sea salt
- 2 tbsp canned coconut milk (or melted vegan butter/neutral oil)
- ⅓ – ½ cup warm water
Stew
- 1 medium sweet or yellow onion, diced
- 3 ribs celery, sliced thinly
- 3 medium carrots, sliced thinly
- 3–4+ cloves garlic, minced
- 1 cup white or crimini mushrooms, chopped
- 1 cup baby spinach or other greens
- 1 15-oz can (or 1 ½ cups) butter beans (or beans of choice)
- 4 cups vegetable broth
- 2 cups water
- 1 tsp dried Italian herbs blend
- ½ tsp smoked paprika
- ¼ – ⅓ cup canned coconut milk
Instructions
- Make the dumpling dough: In a medium bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Stir until a sticky dough forms. Adjust water or flour as needed until dough is thick and somewhat sticky. Cover with a kitchen towel and set aside.
- Sauté the veggies: Heat a large wide pot over medium-high heat. Add onions, carrots, celery, and a few tablespoons of water (or oil if preferred). Sauté for 3-4 minutes until onions are translucent, adding water as needed to prevent sticking. Add minced garlic and sauté for 1 more minute. Stir in dried Italian herbs and smoked paprika, cooking for about one minute until fragrant.
- Bring to a boil: Add chopped mushrooms, vegetable broth, extra water, and butter beans to the pot. Bring the mixture to a boil.
- Make and add the dumplings: Using a small spoon, take 2 to 2 ½ teaspoons of dumpling dough and carefully drop it into the boiling broth, giving each dumpling some space. Repeat until all dough is used. Allow dumplings to sit undisturbed for about 30 seconds to prevent sticking.
- Simmer the dumplings: Reduce heat to medium-high and simmer the dumplings for 10-12 minutes. Test by removing one dumpling, cutting it in half, and tasting to ensure it’s cooked through. Avoid overcooking to keep dumplings tender.
- Add spinach and coconut milk: Stir in baby spinach and canned coconut milk into the stew. Cook until spinach is wilted and the stew is creamy. Remove from heat.
- Serve and enjoy: Serve hot with optional freshly ground black pepper and chopped fresh parsley sprinkled on top for garnish.
- Store: To store leftovers, remove dumplings from the stew and keep them separately to avoid hardening. Reheat combined in a microwave or on the stovetop until warmed through before serving.
Notes
- For the dumplings, you can use melted vegan butter or a neutral oil instead of canned coconut milk if preferred.
- If the dumpling dough is too dry and won’t come together, add a bit more warm water; if too wet, add more flour.
- Use vegetable broth for a rich stew base; water can be added to adjust consistency.
- Canned coconut milk adds creaminess to the stew at the end.
- Use any beans of choice if butter beans are unavailable.
- Separating dumplings when storing prevents them from getting hard.
- Adjust the amount of garlic and spices to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
Keywords: vegan stew, dumplings, plant-based recipe, vegan soup, easy vegan dinner, coconut milk stew, vegetable stew
