Vegan Stew With Dumplings

Before I switched to a plant-based diet, I loved making chicken and dumplings for my family and friends. I was so excited when Justin found this recipe. It’s hearty, comes together without much fuss, and can be made with mostly fridge and pantry staples.

Serves: 4

Time: 45 minutes

Ingredients:

Dumplings:

  • 1 cup all-purpose flour (see note 1)
  • 1 tsp baking powder (see note 2)
  • ¾ tsp sea salt
  • 2 tbsp coconut milk (or melted vegan butter/neutral oil)
  • ⅓ – ½ cup warm water

Soup:

  • 1 medium sweet or yellow onion, diced
  • 3 ribs celery, sliced thinly
  • 3 medium carrots, sliced thinly
  • 3-4+ (to taste) cloves garlic, minced
  • 1 cup white or crimini mushrooms, chopped
  • 1 cup baby spinach or other greens
  • 1 15-oz can (or 1 ½ cups) butter beans (or beans of choice)
  • 4 cups vegetable broth (see note 3) + 2 cups water
  • 1 tsp dried Italian herbs blend
  • ½ tsp smoked paprika
  • ¼ – ⅓ cup canned coconut milk

Directions:

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Use a spoon or spatula to make a well in the center and pour in the canned coconut milk and warm water. Mix well until a sticky dough forms. When it’s thick and somewhat sticky, cover it with a kitchen towel and set it aside.
  2. Heat oil in a large, wide pot over medium-high heat. Add the onions, carrots, celery, and salt, and saute for 3-4 minutes until the onions are translucent. Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.
  3. Add the mushrooms, broth, any extra water, beans, and salt and bring everything to boil.
  4. Using a spoon, grab a small amount of dumpling dough. Keep in mind they will puff up, so grab less than you think you need. The perfect size for me was about 2 – 2 ½ teaspoons of dough. Push it off your spoon carefully into the broth. It’s ok to dip your spoon into the liquid to coax it off. Repeat with the rest of the dough, giving the dumplings a little breathing room in the pot.
  5. Simmer the dumplings on medium-high heat for about 10-12 minutes. If your dumplings are bigger, they’ll need a little longer to cook. Remove one, cut it in half, and give it a taste. Try not to overcook your dumplings, as they may become hard.
  6. If your dumplings are ready, stir in the baby spinach and then the coconut milk until the spinach has wilted and the soup is nice and creamy. Remove from heat and serve. Enjoy! I like to grind a little black pepper on top and sprinkle on a little fresh parsley.

Notes: