Vegan Stew with Dumplings
Vegan Stew with Dumplings is tasty, filling, and simple to cook. This hearty stew, which takes less than 30 minutes to prepare, has delicious, fluffy dumplings that are actually rather simple to make.
Vegan Stew with Dumplings Ingredients
- all-purpose flour, 1 cup (see note 1)
- Baking powder, 1 teaspoon (see note 2)
- 1/4 tsp. sea salt
- 2 tablespoons coconut milk, vegan butter, or neutral oil
- 1/3 to 1/2 cup hot water
Soup for Vegan Stew with Dumplings
- 3 ribs celery, thinly cut; 3 medium carrots; 1 medium sweet or yellow onion; 3-4+ (to taste) minced garlic cloves
- 1 cup chopped white or crimini mushrooms
- a single cup of baby spinach or other greens
- 1 1/2 cups (about 15 ounces) of butter beans (or beans of choice)
- 2 cups of water and 4 cups of vegetable broth (see note 3)
- 1 teaspoon dried Italian herb mixture
- smoked paprika, 1/2 tsp.
- 1/4 to 1/3 cup of coconut milk in cans (see note 4)
- How to make the dumpling dough: Mix the flour, salt, and baking powder in a medium bowl. Make a well in the middle with a spoon or spatula and add the warm water and canned coconut milk (or vegan butter/oil).Make a sticky dough by thoroughly mixing. Add a little bit more warm water if it doesn’t come together. Sprinkle a little more flour on top if the mixture is extremely sloppy and wet. The dough here is fairly adaptable. Cover it with a kitchen towel and set it aside when it is thick and slightly sticky.
- Cook the vegetables: Cook in a wide, large pot over medium heat. Add the onions, carrots, and celery to a pot with a few tablespoons of water and saute for 3 to 4 minutes until the onions are translucent (you can, of course, use oil if you prefer).Add water a sprinkle at a time if the veggies begin to stick. Add the garlic and continue to sauté for a further minute. After that, add the spices and stir them around for a minute to make them fragrant.
- Make it boil: Now, bring the beans, the broth, any extra water, and the mushrooms to a boil. You should be prepared for the next step unless you are using harder vegetables like potatoes that are not very finely sliced (like the carrots and celery).
- Make the dumplings and add them: Grab a small amount of dumpling dough with a spoon—I prefer a smaller one. They will puff up, so don’t take more than you think you need. The ideal size for me was around 2 – 2 ½ teaspoons of mixture. It should be carefully pushed into the broth off the spoon. To force it out, you can dip your spoon in the liquid. Give the dumplings a little room in the pot by repeating with the remaining dough. They can stick a little during the initial dunk, so give them a little time. It’s fine if they touch after about 30 seconds.
- Simmer: Cook the dumplings for 10 to 12 minutes over medium heat. Cooking time will be slightly longer for larger dumplings. Take one out, cut it in half, and taste it. Dumplings can become hard if they are overcooked.
- Add the spinach and coconut milk: Stir in the baby spinach and coconut milk, one at a time, until the spinach has wilted and the soup is nice and creamy if your dumplings are ready. Serve after removing from heat. Enjoy! I like to grind some black pepper and sprinkle some fresh parsley on top.
- Store: To store the vegan dumplings and stew: The dumplings should be separated from the soup and stored separately, in my opinion. They won’t have to work as hard because of this. You can reheat them by combining them in a bowl and heating them in the microwave, or you can heat them in a small saucepan over medium heat until the desired temperature is reached.