Vegan Dumpling Stew Recipe

I am thrilled to share my vegan dumpling stew. I start with olive oil, diced onion, garlic, carrots, red bell pepper and zucchini to create a vibrant base. Next, I fold in homemade dumplings and cannellini beans. This Vegan Dumplings dish is crafted to bring simple joy through natural flavors.

I recently tried my hand at a new twist on a classic vegan dumpling stew and I have to say, it turned out amazing. I started by heating 2 tbsp olive oil in a big pot to fry a diced large onion and 3 garlic cloves minced until they got soft and fragrant.

Then, I tossed in sliced carrots, chopped celery, a red bell pepper, and even some cubed sweet potato to build up layers of flavor. I also added in a diced zucchini and 1 cup green beans so the stew had a nice mix of textures.

After letting everything simmer with 6 cups vegetable broth, a can of diced tomatoes, and drained cannellini beans, the aroma took me back to other times when I experimented with vegan stews. I mixed the dumpling ingredients of all-purpose flour, baking powder, salt, unsweetened almond milk, and a bit of fresh parsley, dropping spoonfuls into the bubbling mixture.

It was a tasty vegetarian creation that really surprised me.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, it’s super hearty and satisfying. When I make it, I feel like I’m getting a full, warm hug in a bowl. The mix of veggies and cannellini beans makes every spoonful burst with flavor. Also, the homemade dumplings remind me of the comfort food I grew up on, even if they’re a bit messy to drop into the pot. Plus, it’s perfect on chilly days when I want something filling and healthy that doesn’t take forever to cook. All in all, it’s a real treat that’s both nourishing and fun to make.

Ingredients

• Olive oil adds smooth richness and healthy fats, helpin flavors meld beautifully.
• Diced onion delivers natural sweetness and fiber that lifts the stew overall taste.
• Minced garlic gives a punch of aroma and essential antioxidants boosting savory notes.
• Sliced carrots add a crisp texture, sweetness and ample beta-carotene for a healthy glow.
• Sweet potato cubes provide hearty carbohydrates and natural sweetness for a filling stew.
• Cannellini beans supply protein and fiber while keepin the stew smooth and satisfying.
• Vegetable broth blends all the ingredients effortlessly, warming and enhancing the dish real good.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cubed
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper, to taste
• 1 1/2 cups all-purpose flour (for dumplings)
• 1 tbsp baking powder (for dumplings)
• 1/2 tsp salt (for dumplings)
• 1 cup unsweetened almond milk (for dumplings)
• 2 tbsp chopped fresh parsley (optional, for dumplings)

How to Make this

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic; cook them for about 3-4 minutes until they soften and get a little golden.

2. Toss in the carrots, celery, red bell pepper, and sweet potato. Stir well so they get coated in the oil, and let it cook for about 5 minutes.

3. Mix in the zucchini and green beans, then pour in the diced tomatoes (juice and all) and vegetable broth. Add the dried thyme, dried basil, bay leaf, and a pinch of salt and pepper. Bring everything to a simmer.

4. Let the stew cook for about 15 minutes until the veggies start to get tender.

5. Stir in the cannellini beans and let that simmer with the veggies for another 5 minutes.

6. While the stew is simmering, mix the dumpling ingredients in a bowl: combine the 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and then stir in the 1 cup unsweetened almond milk and 2 tablespoons chopped fresh parsley if you like.

7. Once the stew is bubbling and the veggies are soft, drop spoonfuls of the dumpling batter into the pot. They should sit on top and slowly cook.

8. Cover the pot with a lid and let it cook for another 12-15 minutes, until the dumplings are firm and cooked through.

9. Test a dumpling to ensure it’s cooked inside; adjust the seasoning of the stew with more salt or pepper if needed.

10. Remove the bay leaf, ladle the stew into bowls, and serve it hot. Enjoy your hearty Vegan Dumpling Stew!

Equipment Needed

1. A large pot for cooking the stew
2. A lid to cover the pot
3. A cutting board
4. A sharp knife for chopping the vegetables and garlic
5. Measuring cups for the vegetable broth, flour, and almond milk
6. Measuring spoons for the olive oil, baking powder, salt, and dried herbs
7. A can opener for the diced tomatoes and cannellini beans
8. A colander for rinsing the beans
9. A bowl for mixing the dumpling batter
10. A wooden spoon or spatula for stirring the vegetables and dumplings
11. A ladle to serve the stew in bowls

FAQ

Vegan Dumpling Stew Recipe Substitutions and Variations

• Instead of olive oil, you can use avocado oil or even sunflower oil if you’re in a pinch. They work pretty good in most recipes.
• If you don’t have a red bell pepper, try using a yellow or orange bell pepper instead. It’s not exactly the same but still gives a nice color and taste.
• For the unsweetened almond milk, use soy milk, oat milk, or even cashew milk. They all work well in the dumpling batter.
• If you don’t have cannellini beans, you can swap them out for chickpeas. They add a slightly different flavor but it’s still yummy.
• Not having vegetable broth? You could use water and add some extra herbs or bouillon cubes to boost the flavor.

Pro Tips

1. When making the dumpling batter, be careful not to overmix it because overworking the dough can make the dumplings tough instead of light and fluffy.
2. Let the vegetables simmer well before adding the dumplings so all the flavors really get a chance to blend together. Sometimes I mash a bit of the sweet potato into the broth to thicken it naturally.
3. Once you drop in the dumplings, try not to stir the pot too much since that can break them apart; just cover and let them steam nicely on top.
4. Taste the stew at the very end and adjust your seasoning as needed; everyone’s broth and veggies cook a little differently so a final sprinkle of salt or pepper can really make it pop.