Vegan Stew and Dumplings Recipe

Vegan Stew and Dumplings

Are you looking for a hearty vegan stew? Here is my take on a traditional British stew, however, I have made it vegan friendly. This vegan stew is suitable for vegetarians, plant-based eaters and those who follow a dairy-free diet. However, even meat-eaters will also love this delicious vegan stew!

I wanted to make this recipe as it is one of my favourite childhood dishes. My British mother would often make stews during the winter months; she’d use either chicken or beef and of course hearty root vegetables. Needless to say, her stews were delicious! As a result of my love for this childhood favourite, I “veganize” the classic British Stew.

Today’s recipe will use oyster mushrooms due to their meaty texture and meat-like taste, the mushrooms will rest in a creamy coconut or soy cream seasoned with flavourful herbs. Don’t worry, there may be a lot of ingredients however the recipe is easy to follow. I hope you enjoy this hearty vegan stew!

This recipe will make 4-5 servings, if you are cooking for one I hope you like left-overs!

Ingredients for vegan dumplings

  • 140g flour (I used cake flour)
  • 70g cold grated margarine (solid type)
  • 1 tsp of oregano
  • 1/2 tsp of baking powder
  • pinch of salt
  • 40-50ml cold water

Ingredients for vegan stew

  • 300g oyster mushrooms
  • 3 medium carrots
  • 3 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • Handful of spinach
  • 1 1/2 tsp paprika (not smoked/spicy)
  • 2 tsp oregano
  • 2 tsp garlic powder
  • 1 bay leaf
  • 1 litre of vegan “chicken” stock or plain vegetable stock.
  • 250g soy cream/ coconut milk
  • 2 tbsp soy sauce
  • salt (to taste)

Recipe Instructions

How to make vegan dumplings

Step 1: Start by placing the dry ingredients for the dumplings into a bowl. Then, mix all of the dry ingredients together. 

Step 2: Next, add in the grated margarine and combine it until it makes a crumbly consistency.

Step 3: Then, slowly add in the water – mix and knead the dough until it comes together as one big mass.

Note: Here you may need to add more water or flour, just in case the dough is too dry or wet.

The dough hydration can change depending on the climate, if you want to learn more about why the weather affects baking and dough you can read about it later by clicking here.

Step 4: Finally, take a palm-sized amount of dough (roughly 20 grams) and shape them into balls (like in the picture above). Then, place them onto a plate and set them in the fridge until needed. We will take them out later.

How to make vegan stew

Step 1: Firstly, gently pull apart the clean oyster mushrooms to make strips. Then, place them into a bowl and add a teaspoon of garlic powder, oregano, paprika and a sprinkle of salt. Next, combine it until the mushrooms are coated.

Step 2: Next, heat up a pan on medium heat. Then, drizzle some oil into the pan along with the mushrooms and cook them for 10 minutes or until golden brown. Furthermore, make sure you turn the mushrooms halfway through their cooking time (5mins).

Note: If you wish to speed up the process, you can place another pan on top as a weight. This will help the moisture evaporate and as a result, crisp up the mushrooms.

Step 3: While the mushrooms fry, you can start preparing the celery, carrots, garlic and onion by dicing them into small pieces. Then, prep the litre of “chicken” stock by adding hot water.

Note: make sure to follow the instructions from the stock packet to make one litre worth For example: if you need 1 cube per 500ml would have to be doubled.

Step 4: Next, heat up a large pot on a medium-heat. Drizzle some oil into the pot and add the onions, celery and carrots. Then, sauté the vegetables until the onions are slightly brown and translucent. Next, add the mushrooms, garlic, a teaspoon of oregano, paprika, garlic powder and the bay leaf. Complete this step by stirring well.

Step 5: Then, pour in the stock, soy sauce and soy cream. Next, stir the broth well and bring it to a light simmer for 7 minutes. After this, taste the stew and re-season if necessary. Then, gently place the dumplings around the pot along with a handful of spinach.

Step 6: Then, cover the pot with a lid and simmer for 10 minutes before turning the dumplings around and simmering for an additional 10 minutes. Most importantly, taste the stew and re-season (if needed).

Note: if you wish to use root vegetables you will need to allow the vegan stew to simmer for longer before adding the dumplings.

Step 7: Finally, try to remove the bay leaf before serving. Then, you may top the stew with optional herbs and pepper. Enjoy this truly scrumptious vegan stew with dumplings!

I hope you enjoyed this vegan stew with dumplings recipe, if you are looking for more delicious British recipes why not check out my “beef” pie recipe here? While the “beef” is made out of soy protein, it taste just like meat!

Since you are here if you’d like to support my blog please share the link on your social media pages, thank you!

For more information about the history of British stews read here

This vegan stew recipe was created by MyPlantKitchen blog.

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