This is the easiest Vegan Stew and Dumplings recipe you’ll ever try. It took me over four years of consistently being told it’s one of the best & easiest dishes by my husband to finally get around to making it… and I’m annoyed I didnt try this sooner! It’s an easy, budget-friendly, healthy, tasty, and super quick midweek family dinner that’s you can mix and match with whatever veggies or beans you like or have on hand too. Enjoy!

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The Easiest Vegan Stew and Dumplings

Prep Time 15

Cook Time 30

Servings 4 people

Ingredients

Dumpling dough

130 g of plain flour
1 tsp of baking powder
1 tsp of parsley
Pinch of salt
60 g of vegan butter or olive oil
60-80 ml of plant milk

Stew

2 medium carrots (peeled)
500 g of mushrooms
1 small onion (peeled)
3 garlic cloves (peeled)
3 large potatoes (peeled and diced into 2 cm chunks)
2 Tbsp of olive oil
2.5-3 cups/625-750ml of veggie stock (depending on how wet you prefer it)
1 tsp each of parsley & thyme
1 Tbsp of worcestershire sauce (check its vegan)
1 Tbsp of tomato paste
1 x 400g can of butter beans (drained & rinsed)

Instructions

Start by adding all of the dumpling ingredients to a food processor except for the milk, and process on the dough function for a few seconds to help the butter crumble into the flour, then slowly add the milk until a sticky dough ball forms (between 60-80ml). If it’s too wet add a Tbsp more flour and process again. You can also do this by hand and knead for around 5 minutes for the dough to come together. Then place the dough covered in the fridge to chill while you go ahead with the rest.
Finely slice your carrots, mushrooms, onion and garlic, and diced potatoes and add to a large frying pan/skillet (one that has a lid) with the olive oil and cook over medium-high heat for 5 minutes while you prepare the liquid/sauce.
Add all of the remaining stew ingredients except the beans to a jug, stir together, then pour over the veggies, bring to a boil, then add the beans and stir to combine.
While the veggies simmer away for a further 5-10 minutes, remove your dough from the fridge and roll into 9 balls. Then place in the stew, making sure not to have them touching/too close as they expand while cooking, cover, and leave to cook over medium heat for 10 minutes. Remove the lid, drizzle a little of the sauce over each dumpling and cook for a further 3-5 minutes.
Serve and enjoy!