Vegetable Stew With Dumplings (Vegan Stew)
This hearty vegetable stew with dumplings combines lovely root vegetables in a thick creamy tomato based sauce, topped with fluffy, homemade dumplings. An excellent vegan stew for fall or winter.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dinner, Main Course
Cuisine: American, British
Keyword: dairy free, easy, egg free, nut free, vegan
Servings: 6
Calories: 371kcal
Cost: Cheap
- 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
Homemade dumplings
- 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.
Calories: 371kcal | Carbohydrates: 53g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 889mg | Potassium: 829mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6306IU | Vitamin C: 33mg | Calcium: 93mg | Iron: 2mg