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+ servings

Vegan Stew and Dumplings

Vegan stew and dumplings are the perfect comfort meal. Easy, quick and affordable.
Course Main Course
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 2
Calories 499kcal


  • Large cooking pan
  • Kitchen scales
  • Measuring spoons



  • 1 tbsp olive oil
  • 6 cloves garlic
  • 1 onion
  • 2 carrots
  • 3 celery stalks
  • ½ can canellini beans washed and drained
  • 150 g potato about ½ a large potato
  • 550 ml vegetable stock
  • 1 tbsp thyme
  • 2 tbsp tomato puree
  • 2 tsp yeast extract
  • 1 tsp paprika powder
  • 1 tsp parsley
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 2 tbsp cornflour mixed with 2 tbsp water
  • optional: extra vegetable stock or water


  • 120 g plain white flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 tbsp thyme or other herb like parsley and chives
  • 1,5 tsp nutritional yeast
  • 1 tbsp vegan butter
  • 1 tbsp onion powder
  • 130 ml unsweetened soy milk or other unsweetened and unflavoured plant milk


  • thyme


  • Wash and chop all your vegetables.
  • Warm up olive oil in a large cooking pan. Add chopped onion and crushed garlic. Gently fry for 5 minutes.
  • Add carrots and celery and gently fry on low heat for another 15 minutes until softened.
  • Then add all remaining ingredients except cornflour. Bring to a boil and simmer for 15 minutes. Keep an eye out on the bottom of the pan to make sure your veggies don't stick to the bottom.
  • After 15 minutes of simmering, it's time to thicken your stew. Dissolve 2 tbsp of cornflour in 2 tbsp of water. Add to your stew. Stir well and keep simmering until your vegetables have cooked thoroughly - about 15 to 20 more minutes.
  • Don't forget to stir the bottom of the pan occasionally to prevent vegetables from sticking to the bottom. You will also need to add a splash of water to your stew if it gets too dry.
  • In the meantime, use a separate bowl to make your dumplings. Combine all your dry ingredients (flour, salt, baking powder, nutritional yeast and herbs).
  • Little by little, add vegan butter. Make sure your vegan butter is at room temperature as this will help it dissolve better. Try to mix in your butter with your dry ingredients as much as possible, using a spoon to press the butter against the bowl's edge. Then add your unsweetened plant milk and stir well.
  • Using a spoon or a measuring cup, scoop out your dumpling mixture and add to your simmering stew. I usually use a ⅛ measuring cup which will create 6 dumplings (as original recipe is written - adjust if you've altered the batch size).
  • Place your dumplings on top of the vegetables in order to prevent them from sinking. Cook for 8 minutes uncovered, then add some more water to your stew (100-200ml - adjust if making a bigger/smaller batch than original recipe) and cook covered for 12 minutes.
  • Make sure to gently stir the stew around your dumplings to prevent it from sticking to the bottom of the pan. Don't be afraid to move the dumplings around if you need to.
  • Once your dumplings have cooked thoroughly (you will notice they've become hard and changed colour), serve your stew with some extra fresh thyme.


  • The beauty of this stew is that it's super easy to customise. If you're missing any vegetables, simply swap them for something else. You can swap potatoes with sweet potatoes, beans with lentils or chickpeas, thyme with any other herb of choice etc.
  • You can swap cornstarch for plain flour.
  • To make this dish gluten-free, use gluten-free plain flour for your dumplings batter.
  • Make sure to keep an eye out on the bottom of your pan. Scrape the bottom well with a silicone or wooden spatula from time to time to prevent anything from sticking and burning.
  • If your vegetable stock and water have largely evaporated, simply add more water or stock.
  • Gently brush the dumplings with a little bit of stew whilst they're cooking - this will add a beautiful golden colour.
  • Don't be in too much of a hurry! There's nothing worse than spending time and effort on a delicious stew only to realise you haven't cooked the veggies thoroguhly. Allow time to cook completely, adding more water if needed and tasting your vegetables before removing from heat.


Calories: 499kcal | Carbohydrates: 84g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 1637mg | Potassium: 792mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1965IU | Vitamin C: 29mg | Calcium: 246mg | Iron: 7mg