Vegan Stew with Dumplings – Creamy, Hearty & Comforting

Vegan Stew with Dumplings is your new go-to comfort food on chilly nights, and honestly, maybe even on those days when the sun’s out but your mood’s a little…meh. This hearty one-pot wonder comes together in just 30 minutes, which means it’s not just cozy and flavorful — it’s also weekday-friendly. You get a creamy, rich broth brimming with veggies and pillowy dumplings that are just waiting to soak up all that goodness.

Whether you’re cooking for your veggie-curious family or just trying to stretch what’s left in the fridge, this Vegan Stew with Dumplings will surprise you in the best way. It checks all the boxes: it’s plant-based, it’s filling, and best of all, it’s made with pantry staples — we’re talking flour, broth, carrots, and a can of beans. Plus, it’s the kind of meal that makes your kitchen smell like a warm hug. Ready to dive into a bowl of pure comfort? Let’s get into it.

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What is Vegan Stew with Dumplings?

Vegan Stew with Dumplings is basically the plant-based answer to chicken and dumplings — but no chickens were invited to this party. Instead, it stars tender, aromatic veggies like carrots, onions, and celery, with hearty mushrooms and butter beans rounding out the flavor and texture. The broth is made rich and creamy thanks to a splash of canned coconut milk, giving the whole thing a velvety finish that feels way fancier than it is. And the dumplings? Fluffy little clouds of comfort made from basic flour, baking powder, and just enough liquid to hold them together.

No eggs, no dairy — just magic. This stew is super versatile too. Add greens like baby spinach at the end to boost the color and nutrients, and you’ve got a balanced meal in a bowl. Whether you’re brand-new to plant-based cooking or a long-time vegan looking for a nostalgic fix, this recipe delivers all the satisfaction of classic comfort food — minus the heaviness. Bonus: it’s gluten-free adaptable and oil-optional, depending on your style.

Reasons to Try Vegan Stew with Dumplings

There are a ton of reasons to add Vegan Stew with Dumplings to your regular dinner rotation. First up: it’s fast. We’re talking 30 minutes from start to spoon. When time is tight (hello, every weekday), this stew saves the day. Secondly, it’s surprisingly budget-friendly. Most of the ingredients are probably already chilling in your pantry or fridge — think canned beans, broth, carrots, and flour. Third, it’s kid-approved (yes, even the picky ones) because dumplings are basically soft biscuits cooked right in soup — and what kid doesn’t love that? It’s also endlessly adaptable.

Got kale instead of spinach? Go for it. Need to use up zucchini or peas? Toss them in. Vegan Stew with Dumplings also feels like a hug in a bowl, which makes it ideal for when you or someone you love is under the weather or just needs some feel-good food. And let’s not forget the cozy factor. Pair it with a carrot cake loaf for dessert and boom — you’ve created a wellness retreat in your own kitchen.

Ingredients Needed to Make Vegan Stew with Dumplings

For the Dumplings:

• 1 cup all-purpose flour (use gluten-free flour if needed)
• 1 tsp baking powder
• ¾ tsp sea salt
• 2 tbsp canned coconut milk (or melted vegan butter or neutral oil)
• ⅓ – ½ cup warm water

For the Stew:

• 1 medium sweet or yellow onion, diced
• 3 ribs celery, thinly sliced
• 3 medium carrots, thinly sliced
• 3–4 cloves garlic, minced (or more if you’re garlic-happy)
• 1 cup white or crimini mushrooms, chopped
• 1 cup baby spinach (or kale, chard, etc.)
• 1 can (15 oz) butter beans (or 1 ½ cups cooked beans)
• 4 cups vegetable broth + 2 cups water
• 1 tsp dried Italian herb blend
• ½ tsp smoked paprika
• ¼ – ⅓ cup canned coconut milk (for creaminess)

Instructions to Make Vegan Stew with Dumplings – Step by Step

Step 1: Make the Dumpling Dough

Start by grabbing a medium-sized mixing bowl. Add your flour, baking powder, and salt — give that a quick whisk to evenly combine everything. Next, make a little well in the center of your dry ingredients and pour in your coconut milk (or vegan butter/oil) and warm water. Using a spoon or spatula, stir it all together until it forms a sticky dough. If it’s too dry, add another splash of warm water. Too wet? A light sprinkle of flour does the trick. This isn’t fancy French pastry — it’s dumpling dough and it’s super forgiving. Once you’ve got a thick, slightly sticky dough, cover the bowl with a kitchen towel and set it aside while you prep the stew.

Step 2: Sauté the Vegetables

Time to build the flavor base. In a large, wide pot or Dutch oven, toss in your diced onion, celery, and carrots. If you’re going oil-free, add a few tablespoons of water to keep things from sticking. If you’re good with oil, a tablespoon of olive or avocado oil works great here. Sauté for 3–4 minutes until the onions look translucent and the veggies start to soften. Stir often so nothing scorches. Add the minced garlic and sauté for just another minute. Then, toss in the Italian herbs and smoked paprika and stir constantly — this wakes up the spices and makes your kitchen smell amazing.

Step 3: Add Mushrooms, Broth, and Beans

Now we’re getting to the good stuff. Add your chopped mushrooms, the full 4 cups of broth, the extra 2 cups of water, and the drained butter beans. Give everything a big stir and turn the heat to high to bring the stew to a gentle boil. Mushrooms add a savory, meaty flavor here, so don’t skip them unless absolutely necessary. This is also a great moment to taste the broth and adjust with salt, pepper, or a splash more veggie bouillon if you like it bold. If you love using Better Than Bouillon, you’re in good company — it’s flavorful and budget-smart.

Step 4: Add the Dumplings to the Stew

Now it’s dumpling time! Grab a small spoon and scoop up about 2 to 2 ½ teaspoons of the dough. Drop it gently into the bubbling stew. It’s fine if the dough sticks a little — just dip the spoon in the liquid and nudge it off. Repeat this until all the dumplings are nestled in, leaving some space between them. They’ll puff up while cooking, so don’t crowd the pot too much at once. The goal is dumplings that are cooked through, not soggy or mushy on the bottom.

Step 5: Simmer the Dumplings

Let the stew simmer over medium-high heat for about 10–12 minutes. This is your moment to set a timer and maybe do a quick kitchen dance break (you deserve it). Don’t stir the dumplings too soon — give them time to set. To check if they’re done, pull one out, cut it in half, and give it a taste. If it’s cooked through, you’re golden. If it’s doughy in the middle, give it another couple of minutes. Bigger dumplings may take longer, so be patient but not overzealous — overcooked dumplings can get a little tough.

Step 6: Stir in Greens and Coconut Milk

Once the dumplings are ready, gently stir in the spinach or your green of choice. It only takes about a minute or two to wilt, so don’t walk away. Then, pour in that creamy coconut milk. Stir it all together and watch your stew go from cozy to swoon-worthy. At this point, it’s done — you’ve made Vegan Stew with Dumplings, step by step! Ladle into bowls and top with cracked black pepper or fresh herbs if you’re feeling fancy. Want dessert after this meal? A slice of London Fog Cake would not be a bad idea.

What to Serve with Vegan Stew with Dumplings

This stew is hearty enough to stand on its own, but if you’re hosting or just feel like making it a mini-feast, there are some great pairings. A fresh salad like our Southern Potato Salad adds a nice crunchy contrast. Want something a little more zesty? Try this Best Lemon Basil Pasta Salad — its brightness balances the richness of the stew beautifully. And if you’re craving a warm bread moment, a hunk of crusty sourdough or a batch of Hibachi Vegetables on the side makes the perfect companion.

Key Tips for Making Vegan Stew with Dumplings

Tip number one: Don’t make your dumplings too big — they expand like little puffballs. Tip two: Use a wide pot so your dumplings have space to float and cook evenly. Tip three: If you’re going oil-free, add water a tablespoon at a time while sautéing so nothing sticks. And don’t be afraid to tweak the broth — whether that means using vegan chicken broth or tossing in your favorite dried herbs. And remember, coconut milk adds richness, but you can swap in cashew cream or oat milk if needed. The key is making it work for you.

Storage and Reheating Tips for Vegan Stew with Dumplings

If you’re lucky enough to have leftovers, store the dumplings and stew separately to keep those fluffy puffs from turning into dense little bricks. The stew can go in an airtight container in the fridge for up to 4 days. The dumplings? Same rule, just in a separate container. To reheat, pop them into a bowl together and microwave until hot, or warm gently on the stovetop. Add a splash of broth or water if it thickens too much. You can also freeze the stew (without the dumplings), then whip up a fresh batch next time.

FAQs

Can I make this gluten-free? Yes! Just use a quality gluten-free flour blend for the dumplings — Bob’s Red Mill 1:1 or King Arthur’s works great. Can I use other beans? Definitely. Chickpeas, navy beans, or even lentils all work. What if I don’t like coconut milk? Try unsweetened plain cashew yogurt or oat cream instead. Can I double this recipe? Yep — just use a bigger pot and maybe an extra 10 minutes of simmer time.

Final Thoughts

Vegan Stew with Dumplings is the ultimate weeknight comfort food — satisfying, flavorful, and totally plant-based. Whether you’re cooking for a hungry family or meal-prepping for yourself, it’s an easy recipe that feels like a win every time. With this step by step guide, you’ve got all the tools you need to make this stew your new go-to. It’s cozy, adaptable, and full of flavor — no weird ingredients, no long prep, just a pot of pure comfort. So go ahead, bookmark this one. Your future self (and your hungry family) will thank you.

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