This hearty vegetable stew with dumplings combines lovely winter root vegetables in a thick creamy tomato based sauce, topped with fluffy, homemade dumplings.
This delicious veggie stew is lean, healthy and packed with flavor. It's a comforting meal that you can prepare in a matter of minutes, and a great alternative to the classic beef stew.
I love to make this vegan stew with seasonal veg, and often serve this for dinner during fall and winter. This is the best vegan stew, because it's so customizable, and the base recipe tastes amazing.
Why you'll love it
- Easy vegan stew
- A great way to use up a surplus of seasonal vegetables
- Packed with nutrients and beautiful flavors
- Suitable for most diets
Vegetables: I use a combination of parsnips, leeks, celery, carrot, onion, mushrooms, swede, frozen peas and garlic. You can omit or substitute any veg that you don't like. See the Variations section below for other vegetables that you could use instead.
Vegetable broth: You can also use vegetable bouillon cubes if you prefer.
Tomato sauce (UK: tomato passata): Adds a delicious tomato flavor. You can also use canned diced tomatoes.
Dumplings: You can use store bought or homemade dumplings. I use my easy dumplings without suet, which are made with flour, butter and water. So easy! You can also buy dumpling dough, or frozen herb dumplings.
Seasoning: Salt, pepper and Italian seasoning adds flavor to the stew. You can also use dried oregano, or any other herbs.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Sauté diced onion and garlic in a pot on the stove.
Two: Add sliced mushrooms, and sauté until the mushroom has shrunk.
Three: Add all diced vegetables, tomato sauce, vegetable stock and seasoning. Stir to combine, and cover the pot with a lid. Leave the stew to simmer for 15-20 minutes, or until the root vegetables have softened.
Four: Add the frozen peas, and stir. Add the dumplings on top of the stew, and cover with a lid. Leave the stew to simmer for a further 10 minutes to cook the dumplings.
- Dice the vegetables into small, bite-sized pieces. If you choose to use larger pieces, the stew might have to cook for a little longer.
- Make sure that your pot is large enough to fit the dumplings on top.
- You'll get the best results if your pot is fitted with a lid.
This hearty stew is best served as an entree for lunch or dinner. Stews are usually enjoyed during fall or winter, but this is also suitable for cold summer evenings when the vegetables are in season.
Although the dish can be served on its own, I like to serve it with side dishes. Here are some of my favorite recipes to pair it with:
How to make a great vegan stew
Can you make stew with only vegetables? Absolutely!
An excellent vegan stew should be filling, flavorful, and just as comforting as any other stew.
To make the dish more filling, I recommend adding a protein source like tofu or beans, grains, starches or anything that contains fat. In this stew, I have used dumplings made from flour and butter. The dumplings make the stew really hearty.
The stew is packed with a variety of vegetables, each of which add their own unique flavor and texture to the dish. Using an assortment of veg makes a big difference in terms of adding flavor and interest.
Other vegetables: Feel free to omit, substitute or add other vegetables to the stew. You can use leftover vegetables from your fridge or freezer, whatever's in season, or simply use your favorites. Cauliflower, corn, broad beans, chard, zucchini and eggplant are all excellent options.
Gluten free: Make the dish gluten free by using gluten free self-raising flour. You can find this in the allergy friendly section of most supermarkets.
To make this dish, you will need a pot that is large enough to fit your stew. Any large pot will do.
Additionally, you will need a cutting board and a sharp knife to cut all the vegetables.
Store any leftover vegetable stew with dumplings in a sealed container in a refrigerator for up to 4 days. Reheat it in a microwave or pot on the stove top, and serve it warm.
You can also freeze the stew for up to 6 months. Defrost it in a fridge over night before you reheat it.
This stew is perfect as a freezer meal, and easy to prepare in a big batch. I love to make a big portion of stew with any leftover vegetables, and freeze it down in for easy future dinners.
Frequently asked questions
Absolutely! To make this in a slow cooker, simply add all ingredients except the dumplings to your Crockpot. Cook on high for 2-3 hours, or on low for 4-6 hours. Optionally, add dumplings to the pot for the last 30 minutes.
Make vegetable stew filling by adding grains like quinoa or barley, dumplings, beans or tofu.
You might also like these recipes
- Sausage and Rice Casserole
- Broccoli Sausage Casserole
- Butter Bean Stew with Chorizo
- Instant Pot Chicken Stew
- Beef and Ale Stew
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Vegetable Stew With Dumplings (Vegan Stew)
- 1 ½ cup tomato sauce
- 2 cups vegetable stock
- 3 carrots
- 3 celery sticks
- 3 parsnips
- 1 cup diced swede
- 1 leek
- ½ cup frozen peas
- 1 cup sliced mushrooms
- 4 garlic cloves
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 100 g softened butter
- 200 g self raising flour
- 1 teaspoon Italian seasoning
- 3 tablespoons cold water
- Start by preparing your vegetables. Peel them, and chop into similar sized small pieces. Make sure to grate or cut the garlic finely.
- Heat up the olive oil on medium heat in a pot on the stove. Add diced onion and garlic, and sauté for a few minutes until translucent.
- Add sliced mushrooms, and sauté until the mushroom has shrunk.
- Add all diced vegetables, tomato sauce, vegetable stock and seasoning. Stir to combine, and cover the pot with a lid. Leave the stew to simmer for 15-20 minutes, or until the root vegetables have softened.
- To make dumplings: Combine soft butter, seasoning and self-raising flour in a mixing bowl. Knead a dough with your hands. Add one tablespoon of water at a time until the dough sticks together. Divide into 6 equal pieces, and roll them into small balls. Set them to the side.
- Add the frozen peas to the stew, and stir. Add the dumplings on top of the stew, and cover with a lid. Leave the stew to simmer for a further 10 minutes to cook the dumplings.
- Store leftovers in a refrigerator for up to 4 days, or freeze for up to 6 months.
- Feel free to omit, substitute or add any vegetables to suit your preference.
Food safety advice
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Love this recipe! This was super tasty and so easy! Will definitely make again!
I'm glad you liked it! 🙂
This stew is chock full of healthy veggies and so filling. The dumplings are light and fluffy, and I'm glad to have found a recipe that doesn't use lard!
I'm so happy you enjoyed it! 🙂
Stew is great for winter, dumplings are amazing as well. Combine them, and you will get the best winter combo there is. Delicious.
I wholeheartedly agree!
I love vegetable stew and I'm sure the dumplings makes it taste even better.
They definitely are! 🙂
i love a hearty stew that's actually going to fill me up! Thanks for sharing.
No problem, I hope you like it!