Vegan Stew With Dumplings Recipes

VEGAN STEW WITH DUMPLINGS

Steps:

• 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 (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms. If it won't come together, add a bit more warm water. If it's really sloshy and wet, sprinkle in a bit more flour. This is a pretty forgiving dough. When it's thick and somewhat sticky, cover it with a kitchen towel and set it aside.
• Heat a large, wide pot over medium high heat. If you don't like to cook with oil like me, add your onions, carrots, celery, and a few tablespoons of water to the pot and saute for 3-4 minutes until the onions are translucent (you can of course use oil if you prefer). Add water a splash at a time if the veggies start to stick. Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.
• Now add the mushrooms, broth, any extra water, and the beans and bring everything to boil. Unless you're using harder veggies like potatoes that are not very finely sliced (like the carrots and celery), you should be ready for the next step.
• Using a spoon (I like to use a smaller 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. It's OK if they touch after 30 seconds or so, but in that initial dunk they can stick a little, so just give them a little time.
• 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.
• 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.
• To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a small saucepan on the stovetop (on medium low) until desired temperature is reached.

VEGAN STEW WITH DUMPLINGS

Steps:

• Make the dumpling dough: 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 (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms. If it won't come together, add a bit more warm water. If it's really sloshy and wet, sprinkle in a bit more flour. This is a pretty forgiving dough. When it's thick and somewhat sticky, cover it with a kitchen towel and set it aside.
• Saute the veggies: Heat a large, wide pot over medium high heat. If you don't like to cook with oil like me, add your onions, carrots, celery, and a few tablespoons of water to the pot and saute for 3-4 minutes until the onions are translucent (you can of course use oil if you prefer). Add water a splash at a time if the veggies start to stick. Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.
• Bring to a boil: Now add the mushrooms, broth, any extra water, and the beans and bring everything to boil. Unless you're using harder veggies like potatoes that are not very finely sliced (like the carrots and celery), you should be ready for the next step.
• Make and add the dumplings: Using a spoon (I like to use a smaller 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. It's OK if they touch after 30 seconds or so, but in that initial dunk they can stick a little, so just give them a little time.
• Simmer: 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.
• Add the spinach and coconut milk: 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.
• Store: To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a small saucepan on the stovetop (on medium low) until desired temperature is reached.

HEARTY VEGAN STEW AND DUMPLINGS

Steps:

• Mix all of the dumpling ingredients together in a bowl. Make sure to sieve the flour so that you get extra fluffy dumplings. Set aside once all the ingredients are mixed together well.
• Fry the chopped onion in a splash of veg oil until translucent.
• Next add the garlic, sauté for 30 seconds, being careful not to burn it.
• Add in the chopped potatoes, mushrooms and thyme. Cook for about 5 mins, until the mushrooms start to release water.
• Pop in the tomato paste and carrots, then stir well.
• Pour in the ale and the veggie stock, and bring up to a simmer.
• Next add the cabbage, then allow to simmer for 5 minutes with the lid on. The cabbage will start to wilt down.
• Pour in the cornflour mix and stir well, again.
• Take lid off, then carefully spoon 2 tablespoons at a time of the dumpling mix onto the stew, around the edges. They will float on the top. Go the whole way around the pan and then put one in the middle. It should make 8 dumplings, 7 around the edge and 1 in the middle. Scrape any leftover mixture onto the dumplings evenly.
• Put the lid back on and simmer for another 10 minutes. Remove the lid and the dumplings will be perfectly risen and fluffy. Serve and enjoy!

VEGETABLE STEW WITH HERBY DUMPLINGS

Steps:

• Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
• Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
• Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.