Vegan Dumpling Stew: Fluffy One-Pot

Vegan Dumpling Stew simmers hearty vegetables, beans, and mushrooms in a savory herb broth, topped with fluffy drop dumplings for cozy comfort. This one-pot gluten-free meal cooks in 45 minutes, serves 6, and delivers classic chicken-and-dumpling vibes without animal products.

Why This Recipe Works

Mushrooms and beans provide meaty texture and umami depth. Tomato paste and Worcestershire build rich base flavor. Aquafaba or starch thickens naturally. Herbed dumplings steam perfectly in covered pot. Fresh thyme elevates everyday veggies to restaurant quality.

Ingredients & Prep

Stew:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 1 tbsp tomato paste
• 1 tbsp vegan Worcestershire
• 4 cups vegetable broth
• 15 oz cannellini beans, drained
• 2 tsp dried thyme
• Salt and pepper

Dumplings:

• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp dried parsley
• ¼ cup vegan butter, cold
• ⅓ cup plant milk

Step-by-Step Instructions

1. Sauté onion, garlic, carrots, celery, and mushrooms in oil 10 minutes until browned.
2. Stir in tomato paste, Worcestershire, and thyme 2 minutes.
3. Add broth and beans; simmer 20 minutes until thickened.
4. Mix dumpling dry ingredients; cut in butter, add milk to form shaggy dough.
5. Drop 8–10 spoonfuls onto simmering stew; cover and cook 15 minutes until puffed.

Flavor Variations

Storage Tips

Refrigerate 4 days; dumplings firm up. Freeze stew only up to 2 months.

FAQs

Dense dumplings?
Don’t overmix dough; use cold ingredients.

Stew thin?
Mash some beans or simmer uncovered.

Gluten-free?
Use GF flour blend for both.

Conclusion

Vegan Dumpling Stew comforts with fluffy-topped heartiness winter essential.

Vegan Dumpling Stew: Fluffy One-Pot

Print Recipe

A cozy and hearty vegan dumpling stew loaded with tender vegetables, fluffy herb dumplings, and a rich savory broth. Comfort food made completely plant-based and perfect for cold days.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• Stew:
• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups vegetable broth
• 1 cup unsweetened plant milk (soy or oat)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 cup frozen peas
• 1 cup diced potatoes
• Dumplings:
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup unsweetened plant milk
• 1 tbsp chopped fresh parsley or chives

Instructions

• 1. Heat olive oil in a large pot over medium heat.
• 2. Add onion, carrots, and celery; cook 5–6 minutes until softened.
• 3. Stir in garlic and cook 30 seconds until fragrant.
• 4. Sprinkle in flour and stir well; cook 1 minute.
• 5. Slowly whisk in vegetable broth and plant milk until smooth.
• 6. Add thyme, rosemary, paprika, salt, pepper, potatoes, and peas.
• 7. Simmer uncovered for 12–15 minutes until vegetables are tender.
• 8. Meanwhile, mix dumpling ingredients in a bowl until just combined.
• 9. Drop spoonfuls of dumpling dough onto simmering stew.
• 10. Cover and cook for 12–15 minutes without lifting the lid.
• 11. Dumplings should be fluffy and cooked through.
• 12. Taste and adjust seasoning before serving.

Notes

• Do not lift the lid while dumplings cook or they may collapse.
• Add mushrooms for extra umami flavor.
• Leftovers thicken add a splash of broth when reheating.

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 6g
• Sodium: 620mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg

Keywords: vegan dumpling stew, plant based comfort food, vegan stew