Nothing quite hits the spot on a cold winter's night like this classic vegan stew and dumplings. Hearty and comforting, it’s become a favourite in the Vegan Punks household!
We’ve taken our inspiration for this recipe from a traditional Irish stew, although obviously without the meat. It’s been a recipe that we’ve tinkered with a lot over the years, but we thought that it was about time we got it written down and on the blog for you all. So, it's not strictly traditional, but it is tasty!
One of the great things about this recipe is that you can chuck in whatever veg you have lying around, so it’s a great way to minimise your food waste.
🥔 What vegetables go in stew?
In this version of our classic vegan dumpling stew, we’ve gone with mushrooms, potatoes, cabbage and carrots because these wintery vegetables are particularly good in a stew.
However, being the versatile dish that it is, you can make your vegan dumpling stew using pretty much any veg that you like!
We’d recommend using potatoes because they add the hearty and comforting feeling that you get from eating a stew, but other than that the world is your oyster.
Celery, kale and root vegetables like parsnips, swede and sweet potatoes are all really good in stews. You can also try switching up the protein source, for example rather than mushrooms you can use chickpeas, butter beans or black beans.
For the stew:
The base for this vegan dumpling stew, is a vegan vegetable stew, but with added delicious dumplings! You can substitute the vegetables and use your favourites or the ones you happen to have lying around, but we’d recommend keeping the potatoes (it just isn’t a stew without potatoes!).
If you’re taking out the mushrooms it’s a good idea to replace them with another protein source like chickpeas, black beans or even tofu, to make sure the meal is nice and filling.
- Chestnut mushrooms. We like chestnut mushrooms in particular because they are nice and ‘meaty’ and retain their texture well when cooked.
- Onion. Red or white is fine, red is slightly sweeter and white has a slightly stronger flavour. Chop your onion into small pieces.
- Garlic (crushed).
- Carrots. Carrots should be washed and chopped, skin on or off is fine.
- Potatoes. Chop them into bite sized chunks so that they cook evenly while still retaining some ‘bite.’
- Savoy cabbage. Roughly shredded.
- Tomato paste.
- Vegetable stock.
- Ale. A lot of bottled and canned ales are vegan, but it’s worth double checking on Barnivore, or making sure you buy an ale marked as vegan to be sure. Traditionally ales were brewed using isinglass which is a kind of gelatin obtained from fish, and if it’s been used it won’t usually say so on the label.
- Thyme. Dried or fresh is fine.
- Cornflour mixed with water to form a paste.
Vegan dumplings for stew:
Our vegan dumplings for stew are extra delicious because they have a delicate cheese flavour with a hint of chive, too.
- Plain flour.
- Nutritional yeast. You can get hold of this in most of the larger supermarkets.
- Baking powder.
- Rapeseed oil.
- Chives (finely chopped).
- Grated vegan cheese. You can leave this out if you don’t have it, but it will make your dumplings extra delicious.
- Oat milk.
For measurements and detailed instructions, please see the recipe card at the end of this article.
Vegan dumplings for stew:
It’s a good idea to get your dumplings ready before starting to put your stew together. This means they’ll be ready to go into the stew as soon as it’s ready for them.
- Sieve the flour into a large bowl. Pro tip: Sieving the flour will mean that your dumplings are extra fluffy.
- Add the rest of your ingredients to the flour and mix together.
- Set aside.
For the stew:
This vegan dumpling stew is nice and easy, and made in one pot which saves on washing up! You’ll need a good sized cooking pot with a lid, see the recommendations at the end of this article for more information.
- Take your onion and fry it off in a splash of vegetable oil until it starts to go slightly translucent.
- Add garlic to the pan and saute for around 30 seconds. Be careful not to let it burn.
- Add your potatoes, mushrooms and thyme. Cook for around 5 minutes until your mushrooms start to release water.
- Pop in your tomato paste and carrots. Give the whole lot a good stir.
- Pour in your ale and stock, bring up to a simmer.
- Add in your cabbage, and then put the lid on and simmer for five minutes.
- Remove the lid, and stir in the cornflour mixture.
- Now it’s time to add the dumplings! For each dumpling, take roughly 2 tbsp of the dumpling mixture and spoon it onto the stew. It should float on the top. You’re looking to create 8 dumplings, 7 around the edge and one in the middle. If you find you have mixture left after creating your 8 dumplings then scrape it onto each of the dumplings evenly (there shouldn't be much mixture leftover).
- Pop the lid back on and simmer for 10 minutes to allow the dumplings to cook.
- Serve and enjoy! This stew is especially delicious with hunks of buttered bread for dipping.
For detailed instructions, please see the recipe card at the end of this article.
Yes, absolutely! This vegan dumpling stew is a great way to use up any extra veg you have lying around, which helps to prevent food waste. Experiment and see which veggies you think taste the best!
The ale is used to add depth to the flavour, so you can leave it out, but be sure to replace it with something else that does this. Veggie stock or vegan beef stock work really well, or you could even try an alcohol free ale.
Yes, you can make the vegan vegetable stew ahead of time. We’d recommend making the dumplings on the day that you want to eat them, though.
Yes, it freezes really well. It’s worth noting though that mushrooms can go slightly rubbery when they have been frozen, so it’s worth bearing this in mind when you’re choosing which veg to put in your vegan dumpling stew (before freezing).
We usually go for a golden ale, but any ale is fine provided that it’s vegan and not flavoured (like the elderflower or coffee flavoured ales that you can sometimes get). You could even try using a stout like Guiness, although personally we think that Guiness gives a slightly sour flavour that we don’t really like as much.
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🍽 Equipment and product recommendations
Large stock pot / pan with a lid
This vegan dumpling stew is packed full of veg and pretty huge, so you’ll want to make sure that you have a pot big enough to fit it all in! You’ll also need to make sure that there’s enough room between the top of the stew and the lid for the dumplings to sit and steam comfortably.
Vegan beef stock
Vegan beef stock is a great thing to keep on hand. For this dish it adds a lovely depth of flavour, particularly if you aren’t going to be using ale. It’s also great for other dishes like bolognese or even ramen!
Mixing the ingredients for your dumplings will be made so much easier if you have a nice big mixing bowl. Otherwise, you will end up chucking flour all over your kitchen (we’ve definitely done this multiple times…) Mixing bowls are also a must have if you’re going to be doing any baking.
Vegan stew and dumplings is a perfect winter warmer! Potatoes, mushrooms, carrots and cabbage in a rich sauce makes for a wonderful dinner. Especially when topped with hearty, comforting (and fluffy!) vegan dumplings.
For the stew:
- 1 onion - chopped
- 3 cloves garlic - crushed
- 500g chestnut mushrooms - chopped into chunks
- 3 carrots (350g) - peeled and chopped
- 2 potatoes (400g) - peeled and chopped
- 350g savoy cabbage (sliced)
- 2 tbsp tomato paste
- 2 cups veg stock
- 500ml ale (make sure it’s vegan)
- 2 tbsp thyme (dried or fresh)
- 1 tbsp cornflour mixed with 2-3 tbsp water to make a paste
For the dumplings:
- 1 cup plain flour
- 2 tbsp nutritional yeast
- 1.5 tsp baking powder
- 2 tbsp rapeseed oil
- 2 tbsp chives (chopped)
- ½ cup grated vegan cheese (optional but recommended)
- 1 cup oat milk (unsweetened)
- ½ tsp salt
- Mix all of the dumpling ingredients together in a bowl. Make sure to sieve the flour so that you get extra fluffy dumplings. Set aside once all the ingredients are mixed together well.
- Fry the chopped onion in a splash of veg oil until translucent.
- Next add the garlic, sauté for 30 seconds, being careful not to burn it.
- Add in the chopped potatoes, mushrooms and thyme. Cook for about 5 mins, until the mushrooms start to release water.
- Pop in the tomato paste and carrots, then stir well.
- Pour in the ale and the veggie stock, and bring up to a simmer.
- Next add the cabbage, then allow to simmer for 5 minutes with the lid on. The cabbage will start to wilt down.
- Pour in the cornflour mix and stir well, again.
- Take lid off, then carefully spoon 2 tablespoons at a time of the dumpling mix onto the stew, around the edges. They will float on the top. Go the whole way around the pan and then put one in the middle. It should make 8 dumplings, 7 around the edge and 1 in the middle. Scrape any leftover mixture onto the dumplings evenly.
- Put the lid back on and simmer for another 10 minutes. Remove the lid and the dumplings will be perfectly risen and fluffy. Serve and enjoy!
- You can omit the vegan cheese from the dumpling mix for a lighter result, if you like.
- Try it with your favourite vegetables! Parsnips, swede and other root vegetables would all work well!
- Category: Dinner
- Method: Stove-top
- Cuisine: British
Keywords: vegan stew and dumplings, vegan dumpling stew, vegan vegetable stew