Ingredients
Vegan Dumplings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup cold vegan butter, cubed
- ⅓ cup soy milk or other plant-based milk
Vegetable Stew
- 2 tablespoons olive oil
- ½ large onion, finely diced
- 5 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 ounces mushrooms, thinly sliced
- 1 tablespoon tomato paste
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 (15 oz) can cannellini beans, rinsed and drained (about 1½ cups)
- 2½ cups vegetable broth
- 1–2 teaspoons fresh thyme leaves
Instructions
- In a bowl, mix flour, baking powder, parsley, salt, and pepper. Cut in vegan butter until crumbly, then stir in soy milk to form a soft dough. Refrigerate.
- Heat olive oil in a large pot over medium heat. Cook onion for 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Add carrots, celery, and mushrooms. Cook 5–6 minutes until vegetables begin to soften.
- Stir in tomato paste, vegan Worcestershire sauce, and dried parsley. Cook 1–2 minutes.
- Add cannellini beans, vegetable broth, thyme, salt, and pepper. Bring to a gentle simmer for 10 minutes.
- Drop spoonfuls of dumpling dough onto the simmering stew.
- Cover and cook on low for 12–15 minutes without lifting the lid.
- Remove from heat and rest briefly before serving.
Notes
- Keep dumpling dough cold for lighter texture.
- Do not lift the lid while dumplings cook to preserve steam.
- Add extra broth when reheating if stew thickens.
- Fresh herbs can replace dried parsley for brighter flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes