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Vegan stew with dumplings.
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5 from 5 votes

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 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: American, British
Keyword: dairy free, easy, egg free, nut free, vegan
Servings: 6
Calories: 371kcal
Author: Tonje
Cost: Cheap

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

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