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A white bowl with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
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Vegan Stew with Dumplings

Our thick and hearty vegan stew with dumplings is the perfect dinner that will satisfy the entire family! Packed with colorful veggies, earthy lentils, and aromatic herbs and topped with flavorful dumplings, this 40-minute recipe is a crowd-pleaser that you will want to make again and again!
Course Soup
Cuisine Dairy-free, Gluten-free, Mediterranean, Nut-free, Soy-free, Vegan, Vegetarian
Keyword vegan dumplings, vegan stew, vegan stew with dumplings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 396kcal
Author Nandi Barta

Equipment

  • Cast-iron Dutch Oven (3-quart / 2.8 liter)
  • Stockpot

Ingredients

Vegan dumplings

  • 7 oz Potatoes cooked
  • 3.5 oz All-purpose flour
  • 1 Tbsp Corn starch
  • ½ tsp Baking powder
  • ½ tsp Thyme (dried) optional
  • ½ tsp Salt

Vegan stew

  • 1 Tbsp Olive oil
  • 1 Onion (small)
  • 4 cloves Garlic
  • 2 Carrots (medium)
  • 1 Celery stalk
  • 14 oz Brown lentils (canned)
  • 10 oz Potatoes
  • 2 ½ cup Veggie broth
  • ½ cup Chopped tomatoes
  • 2 Tbsp Parsley (fresh) chopped
  • 6 sprigs Fresh thyme
  • 2 Bay leaves
  • 2 tsp Sweet smoked paprika powder
  • 2 tsp Oregano
  • 2 cubes Dark chocolate
  • 1 Tbsp Cornstarch
  • Salt and Pepper to taste

Instructions

Preparing the ingredients

  • Peel and chop the onion and garlic (finely).
  • Peel and slice carrot, potatoes and celery.
  • Peel, cut and cook potatoes for the dumplings.
  • Prepare the dumpling
  • In a bowl, mash cooked potatoes with a fork.
  • Add flour, cornstarch, baking powder, thyme (optional), and salt. Mix with your hands. Knead it until you get dough.
  • In a stockpot, bring water to a boil. With your hands, form a small ball from the dough (2 Tbsp size) and gently drop it to the boiling water. Continue this until you have no more dough left. Cook for 7-8 minutes. If needed, increase the heat to ensure it's constantly simmering.

Cooking the stew

  • Preheat your Dutch oven or stockpot over medium heat. Add oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
  • Add finely chopped garlic. Stir and cook for a minute.
  • Add chopped celery and carrot. Stir and cook for another 4-5 minutes.
  • Add chopped parsley, thyme sprigs, bay leaves, smoked sweet paprika, oregano, chocolate, salt, and black pepper. Stir well. Cook for 1-2 minutes.
  • Add chopped tomatoes and vegetable broth. Stir and bring the soup to a boil.
  • Add potatoes and cook for 7-8 minutes (until potatoes are almost tender).
  • In a separate bowl, mix cornstarch with some water. Add it to boiling stew and simmer for 2-3 minutes until it thickens.
  • Add drained brown lentils. Stir well.
  • Add cooked dumplings. Ready to serve it!

Video

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