Hearty Vegan Stew and Dumplings Recipe

A red casserole dish full of vegan stew with crispy golden dumplings floating on top.

Hearty Vegan Stew and Dumplings Recipe

This cozy vegan stew is a low-cost, healthy meal, for the whole family to enjoy. Serve with buttered crusty bread (and a glass of your favorite red - optional but recommended).

5 from 2 votes

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Course: Main

Cuisine: British

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Calories: 557kcal

Author: Yasmin

Equipment

Large Pot or Casserole Dish
Mixing Bowl
Sharp Knife
Chopping Board

Ingredients

Stew

250 g Carrots
250 g Mushrooms
250 g Celeriac
250 g Swede
250 g Brussel Sprouts
250 g Parsnips
250 g Turnip
250 g Shallots
235 g Butter beans 1 Can, drained
1 Apple - Braeburn Gala or similar
5 Cloves Garlic minced
2 Vegetable Stock Cubes
2 tsps Marmite
1 tablespoon Olive Oil
½ teaspoon Pepper or to taste
½ teaspoon Salt or to taste
250 ml Red Wine optional
1 tablespoon Tomato Puree
1 tablespoon Dried Thyme
4 Bay Leaves
40 g Gravy Granules (Optional alternative - 1 tablespoon of Cornflour/cornstarch mixed with 2 tbsps water to form a paste)
1 litre of water approx

Vegan Dumplings

150 g Self Raising Flour
70 g Vegetable Suet
Pinch Salt optional
75-100 ml water to bind

Metric - US Customary

Instructions

Prepare the Vegetables:

The Root Veg: Wash and chop all of your root tegetables, and the apple, in to 1inch pieces.
250 g Carrots, 250 g Celeriac, 250 g Swede, 250 g Parsnips, 250 g Turnip, 1 Apple - Braeburn
The Shallots: Cut the ends off of the shallots and peel the outer skins. You can either cut them in to quarters or, if they are quite small, we like to use them whole.
250 g Shallots
The Sprouts and Mushrooms: Brussels sprouts and mushrooms can go in quartered, halved or whole, just make sure that they are cleaned prior to putting in to your pan.
250 g Mushrooms, 250 g Brussel Sprouts
The Garlic: Peel and crush the garlic, or finely chop with a knife.
5 Cloves Garlic

Cook the Stew:

Put the olive oil in a large oven proof pan or casserole dish, turn your hob to medium-low heat and once hot, add the shallots and garlic. Sautee for 3-4 minutes, stirring frequently.
5 Cloves Garlic, 1 tablespoon Olive Oil, 250 g Shallots
Crumble in the vegetable stock cubes. Then add the tomato puree, dried thyme apple, celeriac, swede, carrot, turnip, parsnip, sprouts, and mushrooms and continue to stir for 2-3 minutes stirring constantly.
250 g Carrots, 250 g Mushrooms, 250 g Celeriac, 250 g Swede, 250 g Brussel Sprouts, 250 g Parsnips, 250 g Turnip, 1 Apple - Braeburn, 1 tablespoon Tomato Puree, 1 tablespoon Dried Thyme, 2 Vegetable Stock Cubes
Add the red wine, and leave to cook for a couple of minutes to allow the alcohol to evaporate. (If not using red wine then add an extra 250ml of water instead)
250 ml Red Wine
Add Water: Pour in 1 litre of water to your pan and stir.
1 litre of water
Simmer: Place the lid on the pan, and simmer on medium heat for 1 ½ hours, stirring every 20-30 minutes.
Thicken: Mix the Gravy Granules with ½ litre of boiling water and then add the Gravy mixture to the pan and stir gently through. (You can use Cornflour & cold water if preferred).
40 g Gravy Granules

Vegan Dumplings recipe and method:

Pre-heat: Preheat the oven to 190°C /390°F/Gas Mark 5
Put the Self-Raising Flour and Suet into a bowl with a pinch of Salt, and lightly mix together using your hands. Add in enough water to bind it all together to form a firm dough. If your dough is too sticky, add in a little more flour.
150 g Self Raising Flour, 70 g Vegetable Suet, Pinch Salt, 75-100 ml water to bind
Separate the dough in to 8, and roll each portion in to balls using your hands. A light dusting of Flour on your hands makes this easier to do.
Once you've rolled your Vegan Dumplings, place them on top of the Stew, distributing evenly.
If your ovenproof dish has a lid, place this on top of the Stew & Dumplings and bake in the oven for 20 minutes. Alternatively you can cover with foil.
Remove the lid or foil, and place back in the oven for another 10 to 15 minutes, until the Dumplings are browned and crispy on top.

Notes

When adding water to the vegan dumplings mixture, do it a little at a time. This way you are less likely to make it too wet or sticky.
If you add too much water to the vegan dumplings mixture, then it's really easy to bring it back. Simply add more Flour, a tablespoon at a time, until you reach the desired dough consistency.
When making vegan dumplings, you might find that the dough can stick to your hands. A way of avoiding this is to pour a little flour on your hands before rolling the dumplings.
When preparing the vegetables for the stew, always leave the skin on everything, except the shallots and garlic. Not only does it save a lot of time, but it's also better for you.

Nutrition