Vegan Dumpling Stew

There’s nothing better than a big, cozy bowl of stew on a chilly night — and this Vegan Dumpling Stew hits the spot every single time.

It’s hearty, warm, and totally satisfying.

The dumplings are fluffy and soft, the broth is creamy without any dairy, and the veggies bring all the comfort.

I’ve made this recipe more times than I can count, and it’s become a staple anytime someone in the house says, “I just want something comforting.

” You’ll love how easy it is, and the leftovers are even better the next day.

Why I Love This Recipe

This stew takes me straight back to my grandma’s kitchen. She made something similar growing up, but this is my fully plant-based twist — and honestly, I might love it even more now. It’s pure comfort in a bowl.

It’s made with simple ingredients I usually have on hand
The dumplings come together in minutes and feel like magic
It fills you up and tastes even better the next day
It’s perfect for when you’re feeling under the weather or just need a cozy dinner

Servings and Time

Servings: 6
Cook Time: 45 minutes

Macros (Per Serving – Approximate)

Calories: 320
Carbs: 48g
Protein: 9g
Fat: 9g
Fiber: 6g

What You’ll Need

For the Stew:

2 tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp salt
1/4 cup all-purpose flour
6 cups vegetable broth
1/2 cup frozen peas
1/2 cup full-fat coconut milk

For the Dumplings:

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 cup unsweetened plant-based milk (like oat or almond)
1 tbsp olive oil
1 tbsp fresh parsley, chopped

Ingredient

Pro Tips

Don’t overmix the dumpling dough — just stir until combined for the fluffiest texture.
Use full-fat coconut milk for the creamiest base. Light versions won’t give the same richness.
Chop the veggies evenly so everything cooks at the same time.
If the stew gets too thick, just add a splash of broth to loosen it up.
Add peas at the end so they stay bright and sweet.

Tools Needed

Large pot or Dutch oven
Cutting board + knife
Wooden spoon
Measuring cups + spoons
Medium mixing bowl
Ladle

Substitutions and Variations

No coconut milk? Use any unsweetened plant-based cream or cashew cream.
Want more protein? Add canned white beans or chickpeas.
Make it gluten-free? Use gluten-free flour for both the stew thickener and dumplings.
Switch up the veggies: Try parsnips, green beans, or even mushrooms.

Make Ahead Tips

Chop all veggies ahead of time and store in an airtight container in the fridge.
You can mix the dry dumpling ingredients ahead — just add the wet ingredients right before cooking.
Leftover stew thickens in the fridge, so reheat with a splash of broth or water.

Cooking Instructions

Step 1: Sauté Aromatics

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves. Cook for 3-4 minutes until soft and fragrant.

Step 2: Add Veggies and Herbs

Add 3 sliced carrots, 2 sliced celery stalks, and 2 peeled, diced potatoes. Sprinkle in 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/2 tsp black pepper. Stir and cook for 5 minutes.

Step 3: Add Flour and Broth

Sprinkle 1/4 cup all-purpose flour over the veggies and stir for 1 minute to coat. Slowly pour in 6 cups vegetable broth while stirring constantly to avoid lumps. Bring to a simmer.

Step 4: Simmer Stew

Once simmering, reduce heat slightly and cook for 15 minutes, stirring occasionally, until the potatoes are tender.

Step 5: Make Dumpling Dough

In a medium bowl, mix 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp garlic powder. Stir in 1/2 cup plant milk, 1 tbsp olive oil, and 1 tbsp chopped fresh parsley until just combined.

Step 6: Drop Dumplings

Use a spoon to drop small scoops of dough (about 1 tbsp each) on top of the simmering stew. Cover with a lid and let them steam for 12–15 minutes without lifting the lid.

Step 7: Finish with Peas and Coconut Milk

Gently stir in 1/2 cup frozen peas and 1/2 cup full-fat coconut milk. Let everything heat through for 2-3 minutes.

Step 8: Serve and Enjoy

Ladle stew into bowls, making sure each gets a few dumplings. Garnish with extra parsley if you like.

Leftovers & Storage

Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove with a splash of broth or water.
Dumplings may soften over time, but flavor gets even better!

Why This Recipe Works (Quick Science)

The flour thickens the stew and also creates a fluffy structure in the dumplings when steamed. Baking powder in the dough reacts with the plant milk and heat to give lift. Coconut milk adds richness that mimics dairy, while the dumplings absorb the flavorful broth as they cook.

Common Mistakes

Overmixing the dumpling dough — makes them tough. Stir just until combined.
Lifting the lid while dumplings steam — they’ll fall flat! Keep it covered.
Using low-fat coconut milk — won’t give you that creamy finish.
Adding peas too early — they’ll overcook and lose color.

What to Serve With

A simple green salad with lemon vinaigrette
Toasted crusty bread or garlic knots
Roasted brussels sprouts or green beans
A glass of dry white wine or sparkling water with lemon

FAQ

Can I freeze this stew?
Yes, but the dumplings may get a little soft when thawed. Best eaten fresh or from the fridge.

Can I make the dumplings gluten-free?
Yes! Use a 1:1 gluten-free flour blend with baking powder.

Can I use other veggies?
Totally. Try sweet potatoes, mushrooms, or even corn.

Is it spicy?
Not at all. It’s savory and cozy — you can add chili flakes if you like heat.

I hope you give this Vegan Dumpling Stew a try — it’s one of those recipes that feels like a warm hug in a bowl. Come back and let me know how it turned out for you, or leave any questions below!