I crafted this recipe with olive oil, fresh diced onion, and garlic, caramelized carrots, celery, and hearty potatoes simmering in fragrant vegetable broth with diced tomatoes and cannellini beans. My Vegan Dumplings recipe uses handmade dumplings for extra delight, resulting in a meat-free stew bursting with savory flavors I truly relish.

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I recently made this vegan dumpling stew that blew my mind and I just have to share the recipe with you all. I started by heating 2 tbsp of olive oil and sautéing a large diced onion with 3 cloves minced garlic till they were soft and smelling amazing.

Then, I tossed in chopped carrots, celery, and cubed potatoes along with a cup diced tomatoes. Pouring in 4 cups vegetable broth, I added a bay leaf, 1 tsp dried thyme, and of course some salt and pepper.

Stirring in a can of cannellini beans gave the stew its hearty twist. For the dumplings, mixing all-purpose flour with baking powder, a little salt, unsweetened plant milk and a tbsp of vegetable oil created perfect little pockets of flavor that glowed in the simmering stew.

If you love vegan dumplings, vegan stew and tasty vegetarian recipes then try this dish. Trust me, you won’t regret it!

Why I Like this Recipe

I love this recipe for a bunch of reasons, here are a few:

1. I really like that its packed with fresh veggies that make it super hearty and comforting especially on chilly days.
2. The homemade dumplings are awesome because they puff up nice and fluffy, and its fun to watch them grow in size right in the pot.
3. I enjoy the mix of flavors, from the garlic and onion to the herbs and the cannellini beans, because they all blend together to create a really savory and satisfying taste.
4. I also appreciate how simple it is to make, so even if im not a master chef i can still whip up this stew and feel proud of it.

Ingredients

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Olive oil: Healthy fat that gives richness and helps absorb vitamins.
Onion: Sweet, savory base flavor loaded with antioxidants and fiber.
Garlic: Pungent, adds a natural spice boost with healthful compounds.
Tomatoes: Tangy sweetness, full of vitamins and a bright pop of color.
Cannellini beans: Plant protein and fiber that thicken the stew nicely.
Potatoes: Earthy, starchy goodness that makes the stew filling and hearty.

Ingredient Quantities

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

3 carrots, chopped

2 celery stalks, chopped

2 medium potatoes, cubed

1 cup diced tomatoes (or one 14.5 oz can, no added salt)

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 bay leaf

1 tsp dried thyme

Salt and pepper to taste

For the dumplings:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsweetened plant milk (like almond or soy)

1 tbsp vegetable oil

How to Make this

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1. Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery, and cook ’em for about 5 minutes or untill they’re soft.

2. Put the cubed potatoes in the pot along with the diced tomatoes, vegetable broth, bay leaf, dried thyme, and a pinch of salt and pepper. Stir it all well.

3. Bring the mixture to a simmer and let it cook uncovered for 15 minutes, or until the potatoes are starting to get tender.

4. Stir in the cannellini beans and let the stew heat through.

5. While the stew is simmering, mix the dumpling ingredients in a bowl: whisk together the all-purpose flour, baking powder, 1/4 tsp salt, unsweetened plant milk, and 1 tbsp vegetable oil until just combined.

6. Drop spoonfuls of the dumpling batter right into the simmering stew. Try not to overdo it so the dumplings have space to puff up.

7. Cover the pot and let everything cook for another 12 to 15 minutes. Don’t lift the lid too often or you’ll let the steam out.

8. Check the seasoning, add more salt and pepper if needed, and then serve the stew hot with all the dumplings puffed up and fluffy. Enjoy your hearty vegan dumpling stew!

Equipment Needed

1. A large pot for simmering the stew
2. A cutting board for dicing and chopping veggies
3. A chef’s knife to cut the onion, garlic, carrots, celery, and potatoes
4. Measuring cups and spoons to properly measure oils, liquids, and seasonings
5. A bowl to mix the dumpling batter
6. A whisk or fork to blend the dumpling ingredients
7. A spoon for stirring the stew and dropping dumpling batter into the pot
8. A stove or cooktop for heating and simmering the dish

FAQ

Q: How long do I let the stew simmer before adding the dumplings?

A: I usually let the veggies and broth simmer for about 20 mins, then add the dumplings and cook for another 15-20 mins until the dumplings are fully cooked.

Q: Can I freeze leftovers of this vegan dumpling stew?

A: Yup, you can freeze it. Just let it cool completely then store in an airtight container. Its best to eat within 2 months, though reheating may change the dumplings texture a bit.

Q: Is there any substitution for all-purpose flour in the dumplings for a gluten-free version?

A: Yes, you can try using a gluten-free flour blend that measures the same, though the texture might be a little different. Make sure it has xanthan gum or add a pinch if needed.

Q: Can I use other vegetables than what's listed in the recipe?

A: Totally, feel free to add veggies like zucchini or spinach. Just make sure to adjust the simmering time so everything cooks evenly.

Q: What if I dont have plant milk, can I use water instead?

A: You can, but using unsweetened plant milk like almond or soy helps give a richer flavor to your dumplings. If youre in a pinch, water will work fine too.

Vegan Dumpling Stew Recipe Substitutions and Variations

If you don’t have olive oil, try using avocado or canola oil instead. They’ll work almost the same.
Instead of diced tomatoes, you can swap in fire-roasted tomatoes to add a slightly smoky flavor.
If you’re low on vegetable broth, you can mix water with a vegetable bouillon cube to get a similar taste.
For the unsweetened plant milk, coconut milk can be a good alternative if you want a richer flavor.
Cannellini beans can be replaced with navy beans or Great Northern beans if that’s what you have handy.

Pro Tips

1. Let your onions, garlic, and other veggies really sweat out in the oil. If you rush it, they won’t bring out all that natural sweetness, and your stew might end up tasting a bit flat.

2. When you toss in the potatoes and tomatoes, keep an eye on the heat so things stay simmering gently. Too high a heat early on might make the veggies mush before they get to release their full flavor.

3. Be extra careful when dropping in the dumpling batter. Spoon them in gently and try not to stir too much. This way, the dumplings have more room to puff up nice and light, instead of breaking apart.

4. Always taste your stew at the end and adjust the seasonings. Ingredients like beans and vegetables can absorb salt differently each time you cook, so it’s best to tweak it just before serving.