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Hearty Vegan Vegetable Stew with Dumplings
Hearty Vegan Vegetable Stew with Dumplings

Hearty Vegan Vegetable Stew with Dumplings
A hearty and satisfying vegan stew packed with vegetables and fluffy dumplings.
Hearty Vegan Vegetable Stew with Dumplings
Ingredients:
1
Servings
  • 7.5
    ml
     olive oil
  • 0.25
    item
     onion
  • 50
    g
     carrot
  • 50
    g
     celery
  • 50
    g
     parsnip
  • 50
    g
     mushroom
  • 0.75
    clove
     garlic
  • 10
    g
     tomato paste
  • 15
    g
     flour
  • 150
    ml
     vegetable broth
  • 25
    ml
     red wine
  • 0.5
    item
     bay leaves
  • 1.25
    g
     thyme
  • 50
    g
     potato
  • 25
    g
     peas
  • 50
    g
     flour
  • 3.75
    g
     baking powder
  • 1.25
    g
     salt
  • 7.5
    g
     parsley
  • 25
    g
     butter
  • 25
    ml
     milk
Preparation Time: 20 minutes
Cooking Time: 75 minutes
Hearty Vegan Vegetable Stew with Dumplings
Instructions:
  1. 1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, celery, and parsnips. Cook until softened, about 8-10 minutes.
  2. 2. Add mushrooms and garlic; cook for another 5 minutes.
  3. 3. Stir in tomato paste and cook for 1 minute.
  4. 4. Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes.
  5. 5. Slowly add vegetable broth and red wine (optional), stirring constantly to prevent lumps.
  6. 6. Add bay leaves, thyme, and potatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
  7. 7. Season with salt and pepper.
  8. 8. For the dumplings: Mix flour, baking powder, salt, and parsley in a bowl.
  9. 9. Add grated cold butter; use your fingertips to work it into the flour until mixture resembles coarse crumbs.
  10. 10. Gradually stir in cold milk until a soft dough forms.
  11. 11. Drop spoonfuls of dough onto the simmering stew. Cover pot and cook for 15-20 minutes, or until dumplings are puffed and cooked through.
  12. 12. Stir in frozen peas during the last 5 minutes of cooking.
Nutrition Per Serving 698 g Per 100g
Energy 1241.9 kcal 178 kcal
Protein 17.5 g 2.5 g
Fibre 9.7 g 1.4 g
Salt 1.6 g 0.2 g
Sugar 15.3 g 2.2 g
Carbohydrates 92.8 g 13.3 g
Fat 90.2 g 12.9 g
Environmental Per Serving 698 g Per 100g
CO2 2.7 kg 0.4 kg
Water 5.5 l 0.8 l
  • 7.5
    ml
     olive oil
  • 0.25
    item
     onion
  • 50
    g
     carrot
  • 50
    g
     celery
  • 50
    g
     parsnip
  • 50
    g
     mushroom
  • 0.75
    clove
     garlic
  • 10
    g
     tomato paste
  • 15
    g
     flour
  • 150
    ml
     vegetable broth
  • 25
    ml
     red wine
  • 0.5
    item
     bay leaves
  • 1.25
    g
     thyme
  • 50
    g
     potato
  • 25
    g
     peas
  • 50
    g
     flour
  • 3.75
    g
     baking powder
  • 1.25
    g
     salt
  • 7.5
    g
     parsley
  • 25
    g
     butter
  • 25
    ml
     milk
1
Servings
0

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, celery, and parsnips. Cook until softened, about 8-10 minutes.

2. Add mushrooms and garlic; cook for another 5 minutes.

3. Stir in tomato paste and cook for 1 minute.

4. Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes.

5. Slowly add vegetable broth and red wine (optional), stirring constantly to prevent lumps.

6. Add bay leaves, thyme, and potatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.

7. Season with salt and pepper.

8. For the dumplings: Mix flour, baking powder, salt, and parsley in a bowl.

9. Add grated cold butter; use your fingertips to work it into the flour until mixture resembles coarse crumbs.

10. Gradually stir in cold milk until a soft dough forms.

11. Drop spoonfuls of dough onto the simmering stew. Cover pot and cook for 15-20 minutes, or until dumplings are puffed and cooked through.

12. Stir in frozen peas during the last 5 minutes of cooking.

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