Name: Vegan Dumpling Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Plant-Based
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon dried parsley; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup cold vegan butter (cubed); 1/3 cup soy milk (or any other plant-based milk); 2 tablespoons olive oil; 1/2 large onion (finely diced); 5 cloves garlic (minced); 2 medium carrots (peeled & diced); 2 stalks celery (diced); 4 ounces mushrooms (thinly sliced); 1 tablespoon tomato paste; 1 teaspoon dried parsley; Salt & pepper to taste; 15 ounce can cannellini beans (strained & rinsed); 2.5 cups vegetable broth; 1-2 teaspoons fresh thyme (leaves only)

Description

Indulge in the comforting warmth of Vegan Dumpling Stew, a heartening plant-based dish that brings together an array of fresh vegetables and fluffy dumplings. This stew is not only delicious but also loaded with nutrients, making it the perfect choice for family dinners or cozy nights in. The combination of cannellini beans and aromatic herbs creates a rich flavor profile that will leave you feeling satisfied and nourished. In just about an hour, you can whip up this delightful meal that’s great for leftovers and easily customizable to your taste.

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cold vegan butter (cubed)
1/3 cup soy milk (or any other plant-based milk)
2 tablespoons olive oil
1/2 large onion (finely diced)
5 cloves garlic (minced)
2 medium carrots (peeled & diced)
2 stalks celery (diced)
4 ounces mushrooms (thinly sliced)
1 tablespoon tomato paste
1 teaspoon dried parsley
Salt & pepper to taste
15 ounce can cannellini beans (strained & rinsed)
2.5 cups vegetable broth
1-2 teaspoons fresh thyme (leaves only)

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, combine flour, baking powder, dried parsley, salt, and black pepper. Mix in vegan butter until crumbly, then add soy milk to form a dough.
Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent; add garlic, carrots, celery, and mushrooms until tender.
Stir in tomato paste and canned cannellini beans with vegetable broth; bring to a boil.
Reduce heat and drop spoonfuls of dumpling dough into the stew. Cover and simmer for about 20 minutes until dumplings are fluffy.
Finish with fresh thyme before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Simmering
Cuisine: Plant-Based

Nutrition

Serving Size: 1 cup (240g)
Calories: 310
Sugar: 3g
Sodium: 550mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg