Vegan Dumpling Stew

Vegan Dumpling Stew

from shortgirltallorder.com
60 min
4 servings

This dumpling stew is the perfect hearty plant-based dinner filled with fresh vegetables, cannellini beans, and fluffy homemade dumplings!

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup cold vegan butter (cubed)
  • 1/3 cup soy milk (or any other plant-based milk)
  • 2 Tablespoons olive oil
  • 1/2 large onion (finely diced)
  • 5 cloves garlic (minced)
  • 2 medium carrots (peeled & diced)
  • 2 stalks celery (diced)
  • 4 ounces mushrooms (thinly sliced)
  • 1 Tablespoon tomato paste
  • 1 Tablespoon vegan worcestershire sauce
  • 1 teaspoon dried parsley
  • salt & pepper to taste
  • 15 ounce can cannellini beans (strained & rinsed (about 1.5 cups cooked beans))
  • 2.5 cups vegetable broth
  • 1-2 teaspoons fresh thyme (leaves only)

Directions

  1. 1

    Add the all-purpose flour, baking powder, dried parsley, salt, & pepper to a bowl and whisk together.

  2. 2

    Once the dumpling dough is in the fridge, finely dice the carrots and celery, thinly slice the mushrooms, and mince the garlic. Set aside.

  3. 3

    Once the stew is simmering, remove the bowl of dumpling dough from the fridge and form it into 9-10 evenly sized round balls.