Hearty Vegan Stew and Dumplings

A bowl with handles full with vegan stew and dumplings, a pot of vegan vegan in the background along with another smaller bowl of stew

Hearty Vegan Stew and Dumplings

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.

Course Dinner

Cuisine British

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 526kcal

Author Jess & Dan

Ingredients

For the stew:

1 onion - chopped
3 cloves garlic - crushed
500 g chestnut mushrooms - chopped into chunks
350 g carrots - peeled and chopped (~ 3 carrots)
400 g potatoes - peeled and chopped (~ 2 potatoes)
350 g savoy cabbage - sliced
2 tablespoon tomato paste
2 cups veg stock
500 ml ale - check it’s vegan
2 tablespoon thyme - dried or fresh
1 tablespoon cornflour - mixed with 2-3 tablespoon water to make a paste

For the dumplings:

1 cup plain flour
2 tablespoon nutritional yeast
1.5 teaspoon baking powder
2 tablespoon rapeseed oil
2 tablespoon chives - chopped
½ cup grated vegan cheese - optional but recommended
1 cup oat milk - unsweetened
½ teaspoon salt

Metric - US Customary

Instructions

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.
1 cup plain flour, 2 tablespoon nutritional yeast, 1.5 teaspoon baking powder, 2 tablespoon rapeseed oil, 2 tablespoon chives, ½ cup grated vegan cheese, 1 cup oat milk, ½ teaspoon salt
Fry the chopped onion in a splash of veg oil until translucent.
1 onion
Next add the garlic, sauté for 30 seconds, being careful not to burn it.
3 cloves garlic
Add in the chopped potatoes, mushrooms and thyme. Cook for about 5 mins, until the mushrooms start to release water.
500 g chestnut mushrooms, 400 g potatoes, 2 tablespoon thyme
Pop in the tomato paste and carrots, then stir well.
2 tablespoon tomato paste, 350 g carrots
Pour in the ale and the veggie stock, and bring up to a simmer.
500 ml ale, 2 cups veg stock
Next add the cabbage, then allow to simmer for 5 minutes with the lid on. The cabbage will start to wilt down.
350 g savoy cabbage
Pour in the cornflour mix and stir well, again.
1 tablespoon cornflour
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!

Notes

You can omit the vegan cheese from the dumpling mix for a lighter result, if you like.
The dumpling batter should be a thick liquid, rather than a dough. The thickness should be a lot thicker than a pancake batter but still pourable. It should be gloopy. Make sure the stew isn’t bubbling too much when you add the batter, this will make it difficult. Also, make sure all the vegetables are mostly underneath the gravy.
Try it with your favourite vegetables! Parsnips, swede and other root vegetables would all work well.
This recipe does freeze well, for three months. However, we don’t think mushrooms freeze well, so a word of warning. They tend to go leathery when defrosted and reheated.
Keep leftovers in the fridge for three days.

Nutrition