vegan dumpling stew
This hearty vegan dumpling stew is packed with vegetables and fluffy dumplings, making it a comforting and satisfying meal. Perfect for a cozy night in, it’s a flavorful and easy-to-make plant-based delight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stew
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 1 cup frozen green beans
- Salt and pepper to taste
- For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and add the diced tomatoes, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the frozen peas and green beans and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Prepare the dumplings: In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the almond milk and parsley and stir until just combined. Do not overmix.
- Drop spoonfuls of the dumpling batter into the simmering stew.
- Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through.
- Remove the bay leaf before serving.
Notes
Serve with a sprinkle of fresh parsley or a dollop of vegan sour cream for extra flavor.
Find it online: https://mommymademeals.com/vegan-dumpling-stew/