Hey fellow food lovers! Nyla here, and I’m SO excited to share one of my ultimate comfort food creations with you all! This isn’t just any meal; it’s a flavor adventure that turns even the simplest weeknight into something special. Get ready for my vegan dumpling stew!
It all started during one of my late-night kitchen experiments (you know how those go!). I was craving something warm, hearty, and packed with flavor, but I also wanted it to be plant-based. The result was a happy accident that quickly became a Grill Drip favorite. This vegan dumpling stew is a game-changer!
Trust me; this isn’t your grandma’s bland stew. We’re talking bold flavors, perfectly chewy dumplings, and a broth so delicious you’ll want to drink it straight from the bowl. It’s my go-to for potlucks, cozy nights in, and anytime I need a serious comfort food hug. I’m beyond excited to share this vegan dumpling stew with all of you!
So, are you ready to dive into a bowl of deliciousness? Let’s get cooking!
INGREDIENTS You Need
This vegan dumpling stew ingredient list is all about bold flavors that actually work together! No bland ingredients allowed here; we’re bringing the heat and the heartiness. You can grab these during your normal shopping trip.
Here’s what you’ll need:
- For the Stew:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for that extra kick!)
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1 cup chopped kale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 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 plant-based milk (I use almond!)
- 2 tablespoons olive oil
This vegan dumpling stew gets its amazing taste from the smoked paprika, red pepper flakes, and the perfect balance of veggies. I love adding extra red pepper flakes to my vegan dumpling stew for that extra kick. Feel free to adjust to your spice preference!
No worries if you don’t have kale – I use spinach all the time in my vegan dumpling stew. Just make sure to add it towards the end, so it doesn’t get too wilted. I’ll let you in on my dumpling secret that takes it from good to incredible: use ice-cold plant-based milk. This helps create light and fluffy dumplings every time!
Storage Tip: If you have leftover stew, store it in an airtight container in the refrigerator for up to 3 days. The dumplings are best enjoyed fresh, but they’ll still be tasty the next day.
Let’s Make Some!
This is my favorite part of making vegan dumpling stew – watch the magic happen! Don’t be intimidated by the steps; I’ve broken it down to make it super easy and fun.
- Sauté the Veggies: 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, smoked paprika, thyme, and red pepper flakes (if using) and cook for another minute until fragrant. In my kitchen, this vegan dumpling stew usually takes about 45 minutes from start to finish, but the prep time is minimal!
- Add the Liquids: Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, then reduce the heat and let it simmer for 15 minutes, stirring occasionally. This is where the magic starts happening! Simmering allows the flavors to meld together beautifully. This step is very similar to my black bean butternut squash stew.
- Stir in the Good Stuff: Add the kale and chickpeas to the stew. Cook for another 5 minutes, or until the kale is tender. Season with salt and pepper to taste. Your vegan dumpling stew should smell absolutely incredible right now – a mix of smoky, savory, and slightly spicy!
- Make the Dumpling Dough: While the stew is simmering, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Add the plant-based milk and olive oil and stir until just combined. Don’t overmix the dough; it should be slightly sticky.
- Drop the Dumplings: Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. This is my trick that always works for a soft dumpling texture – make sure your stew is simmering but not at a rolling boil. I love seeing the dumplings puff up – it is such a rewarding moment!
- Serve and Enjoy: Remove the pot from the heat and let it sit for a few minutes before serving. This allows the dumplings to firm up a bit. Serve hot and enjoy! Don’t worry if your vegan dumpling stew looks a little rustic – that’s part of its charm! It’s all about the flavor!
I sometimes add a splash of hot sauce to mine just before serving. If you’re seeking more delicious dumpling recipes, check out this easy vegan dumplings recipe. The steps may seem like a lot, but I promise, they’re super easy.
How to Serve Up This!
People literally do happy dances when this vegan dumpling stew hits the table with a sprinkle of fresh herbs and a side of crusty bread. I absolutely love to enjoy this stew on a chilly evening, curled up on the couch with a good book.
Here are a few ideas to take it to the next level:
- Flavor Pairings: This stew pairs perfectly with a side of crusty bread for soaking up all that delicious broth. A simple green salad with a tangy vinaigrette also complements the richness of the stew.
- Perfect Occasions: This vegan dumpling stew is perfect for those weeknight dinners that need to be special! It’s also a great option for potlucks or gatherings with friends.
- Presentation Ideas: Serve the stew in large bowls, garnished with fresh parsley or chives. A dollop of vegan sour cream or a sprinkle of red pepper flakes adds a pop of color and flavor.
- Creative Leftover Transformations: Turn leftover stew into a hearty soup by adding more vegetable broth. You can also use it as a filling for vegan pot pies or hand pies.
This vegan stew with dumplings is even more amazing with a swirl of creamy cashew sauce! I sometimes experiment with fusion variations, adding a touch of curry powder or coconut milk for an Asian-inspired twist. When I serve this, I always get requests for the recipe.
For more weeknight winners that don’t sacrifice on taste, check out my recipe for vegan pan-fried buns! You can find more inspiration from this flavorful vegan stew with dumplings for variations.
FAQs:
I get a lot of questions about this vegan dumpling stew, so here are some answers to the most common ones!
- Will kitchen newbies succeed with this vegan dumpling stew? Absolutely! I designed this recipe to be super straightforward and easy to follow, even if you’re a beginner. The most important thing is to have fun and don’t be afraid to experiment with flavors.
- What if I mess up my vegan dumpling stew? (Spoiler: it’ll still taste incredible!) Honestly, it’s hard to mess this up! Even if your dumplings aren’t perfectly shaped or your stew is a little thicker or thinner than you expected, it will still taste amazing. The key is to focus on the flavors and don’t stress the small stuff.
- How can I prep this vegan dumpling stew for busy weeknights? You can chop all the veggies ahead of time and store them in the fridge. You can also make the dumpling dough in advance and keep it in the fridge until you’re ready to cook.
- Can I use different vegetables in this stew? Definitely! Feel free to use whatever vegetables you have on hand. Potatoes, sweet potatoes, mushrooms, and green beans all work well in this stew.
- Can I make this gluten-free? Yes! Just substitute the all-purpose flour in the dumpling recipe with a gluten-free all-purpose flour blend.
- Can I freeze this vegan dumpling stew? The stew itself freezes well, but the dumplings may become a bit soft and mushy after thawing. If you want to freeze the stew, I recommend making the dumplings fresh when you’re ready to serve it.
- My dumplings are sinking to the bottom of the stew. What am I doing wrong? This usually happens if the stew isn’t simmering gently enough or if the dumpling dough is too wet. Make sure the stew is simmering and not boiling, and add a little more flour to the dumpling dough if it seems too wet.
I encourage you to trust your taste buds and customize this vegan dumpling stew to your liking. After all, cooking should be fun and creative! One reader asked me about adding wine to the stew, which I said yes of course. It’s a tasty twist!
CONCLUSION:
This vegan dumpling stew brings me so much joy because it’s the perfect combination of comfort, flavor, and simplicity. I love knowing that I can whip up a delicious and satisfying meal that’s also plant-based and good for me. It’s a flavor adventure that always delivers.
My Vegan Dumpling Stew Flavor Secrets:
- Smoked Paprika is Key: Don’t skip the smoked paprika! It adds a depth of flavor that takes this stew to the next level.
- Fresh Herbs Make a Difference: A sprinkle of fresh parsley or chives at the end adds a pop of freshness and color.
- Don’t Overmix the Dough: Overmixing the dumpling dough will result in tough dumplings. Mix until just combined.
Here are a few delicious vegan dumpling stew variations I’ve tested:
- Spicy Korean Vegan Dumpling Stew: Add gochujang and kimchi to the stew for a spicy and flavorful twist. This is perfect for those cold winter nights.
- Creamy Coconut Curry Vegan Dumpling Stew: Add coconut milk and curry powder to the stew for a rich and fragrant flavor. This is my go-to for potlucks!
- Mediterranean Vegan Dumpling Stew: Add sun-dried tomatoes, olives, and oregano to the stew for a taste of the Mediterranean. This is great for a light and refreshing meal.
I’m beyond excited for you to try this recipe for vegan dumpling stew and make it your own. Trust your taste buds, get creative, and have fun in the kitchen! Remember, cooking is all about experimenting and discovering new flavors. Let me know in the comments how your culinary masterpiece turns out! I love hearing about your flavor adventures! Another great recipe is my vegan apple crumble cheesecake, so check that one out too. For another delicious Vegan Dumpling Stew, follow ShortGirlTallOrder. Enjoy!
vegan dumpling stew
This hearty vegan dumpling stew is the perfect comfort food for a chilly evening. Soft, fluffy dumplings simmer in a flavorful vegetable broth with plenty of vegetables for a complete and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 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
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup frozen peas
- 1 cup frozen corn
- 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 plant-based milk
- 2 tablespoons olive oil
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, thyme, rosemary, and red pepper flakes (if using) and cook for 1 minute more.
- Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- While the stew is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the plant-based milk and olive oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of dumpling batter into the simmering stew.
- Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through.
- Stir in the frozen peas and corn and cook for 2-3 minutes more, until heated through.
- Season with salt and pepper to taste.
- Serve hot.
Notes
Serve with a sprinkle of fresh parsley or a dollop of vegan sour cream for extra flavor.