6 Healthy Vegan Stew Recipes With Dumplings For Your Kids

6 Healthy Vegan Stew Recipes With Dumplings For Your Kids

I love vegetables. They are very healthy for us and our kids. In this blog, I am introducing you to my 6 favourite recipes.

They are all vegan and can also be changed to gluten-free. These vegan stew dishes are delicious and great to serve in cold winters.

1. Hearty Vegan Stew And Dumplings

Vegan stew and dumplings are perfect for those cold winter nights! Potatoes, carrots, mushrooms, and cabbage in a rich sauce make for a beautiful dinner. Especially when topped with comforting, hearty (and fluffy!) vegan dumplings.

Prep time: 10-12 minutes | Cook time: 20 minutes | Total time: 30-32 minutes | Servings: 4

Ingredients For The Stew

• Onion: 1, chopped
• Garlic: 3 cloves, crushed
• Chestnut mushrooms: 500g, chopped into chunks
• Carrots: 350g, peeled and chopped
• Potatoes: 400g, peeled and chopped
• Savoury cabbage: 350g, sliced
• Tomato paste: 2 tablespoons
• Vegetable stock: 2 cups
• Vegan ale: 500ml
• Fresh thyme: 2 tablespoons
• Cornflour: 1 tablespoon mixed with 2-3 tablespoons of water to make a paste

Ingredients For The Dumplings

• Plain flour: 1 cup
• Nutritional yeast: 2 tablespoons
• Baking powder: 1½ teaspoons
• Rapeseed or avocado oil: 2 tablespoons
• Chives: 2 tablespoons, chopped
• Vegan cheese: ½ cup, grated (optional but recommended)
• Coconut or oat milk: 1 cup
• Sea salt: ½ teaspoon

Method

1. Begin by making the dumplings. In a large mixing bowl, sieve the flour. Combine the remaining ingredients in a mixing bowl. Remove from the equation.
2. In some vegetable oil, fry the onion until it becomes slightly translucent. Sauté the garlic in the pan for around 30 seconds. Make sure it doesn't burn.
3. Toss in the mushrooms and potatoes. Cook them for 6 minutes or until the mushrooms begin to exude liquid.
4. Add the carrots and tomato paste. Give everything a good swirl.
5. Finally, add the thyme leaves. You don't have to remove the thyme leaves off the sticks; remove the entire thing before serving. In any case, the majority of the leaves will fall off.
6. Add the ale and stock and cook to a low simmer. Cover the cabbage in the pot and cook for five minutes. Stir in the cornflour mixture after removing the cover.
7. It's time to put the dumplings in! Make sure the sauce isn't very bubbling since this will make adding the batter more difficult. Take about 2 tablespoons of the dumpling mixture for each dumpling and spread it into the stew. The vegan dumplings should float on top of the water. You'll need to make eight dumplings: seven around the outside and one in the centre. If you have any remaining mixture after making 8 dumplings, equally scrape it over each (there shouldn't be much).
8. Replace the top and heat for 10 minutes to let the dumplings finish cooking. Remove the whole thyme sprigs before serving. This stew is delightful, with hunks of vegan buttered bread for dipping.

2. Vegan Stew And Dumplings

This creamy Vegan Stew with Dumplings is tasty, satisfying and easy to make. Ready in 30 minutes, this cozy stew features fluffy dumplings.

Prep time: 10-12 minutes | Cook time: 20 minutes | Total time: 30-32 minutes | Servings: 12 cups

 Ingredients For The Dumplings

• All-purpose flour: 1 cup
• Baking soda: 1 tablespoon
• Sea salt: ¾ teaspoon salt
• Coconut milk: 2 tablespoons (or vegan butter/neutral oil, melted)
• Warm water: ⅓ cup

Ingredients For The Stew

• Celery: 3 ribs, neatly cut
• Sweet or yellow onion: 1 medium diced
• Carrots: 3-4 medium, finely sliced
• Garlic: 1-2 cloves, minced
• White cremini mushrooms: 1 cup, chopped
• Baby spinach: 1 cup (or other greens)
• Butter beans: 1- 15 oz can (1½ cups) (or beans of your choice)
• Water: 2 cups
• Vegetable broth: 4 cups
• Italian seasoning: 1 teaspoon
• Smoked paprika: ½ teaspoon
• Coconut milk: ¼ to ⅓ cup

Method For The Dumpling Dough

1. Whisk together the flour, baking powder, and salt in a medium mixing basin.
2. Make a well in the middle with a spoon or spatula, then pour in the canned coconut milk (or melted vegan butter/oil) and warm water.
3. Combine all ingredients in a broad glass mixing bowl until a sticky dough forms. Add a little extra warm water if it won't come together.
4. Sprinkle in a little extra flour if it's incredibly sloppy and moist. This dough is quite forgiving.
5. Cover the dumpling dough with a kitchen towel and leave it aside when it's thick and sticky.
6. Sautée the vegetables. In a big, wide saucepan over medium-high heat, saute the vegetables. If you don't want to use oil, add your onions, carrots, celery, and a few tablespoons of water to the saucepan and sauté for 3-4 minutes or until the onions are translucent (you can, of course, use oil if you prefer).
7. If the vegetables begin to stick, add a dash of water at a time. Sauté for another minute after adding the garlic. After that, add the spices and whisk continually for a minute or until aromatic.
8. Bring to a boil. Add the mushrooms, broth, any remaining water, and beans to the pot and bring to a boil.
9. You should be ready for the following step unless you use tougher vegetables like potatoes that aren't very thinly cut (like carrots and celery).
10. Make and add the dumplings. Grab a bit of dumpling dough with a spoon (I prefer a smaller spoon).
11. Remember that they will puff up, so take only as much as you think you'll need. 2 – 2 12 tablespoons of dough was ideal for me.
12. Carefully push it into the soup with your spoon. Dipping your spoon into the liquid is OK to get it to come out.
13. Repeat with the remaining dough, allowing the dumplings to breathe in the pot. It's OK if they touch after 30 seconds, but they may stick during the first dunk, so give them some time.
14. Simmer: Cook the dumplings for 10-12 minutes over medium-high heat. Cooking time will be longer if your dumplings are larger.
15. Take one dumpling out, split it in half, and taste it. If you overcook your dumplings, they will turn tough.
16. Once the dumplings are done, stir in the baby spinach and coconut milk until the spinach wilts, and the soup has thickened.
17. Remove the vegan stew from the heat and serve. Enjoy! On top, I like to crush some black pepper and add some fresh parsley.
18. I suggest taking the dumplings from the broth and keeping them separately when preserving the vegan stew and dumplings.
19. This will prevent them from becoming too hard. When reheating, mix them in a microwave-safe dish and microwave until the desired temperature is achieved, or cook in a small pot on the stovetop (on medium-low) until the desired temperature is reached.

3. Vegan Stew With Cannellini Beans And Dumplings

A vegan stew with delicious dumplings is the perfect comfort meal. Easy, quick and affordable.

Prep time: 15-20 minutes | Cook time: 1 hour 10 minutes | Total time: 1 hour 25-30 minutes | Servings: 2

Ingredients For The Stew

• Extra-virgin olive oil: 1 tablespoon
• Garlic: 6 cloves
• Onion: 1
• Celery: 2 ribs
• Carrots: 2
• Cannellini beans: ½ can rinsed and drained
• Potatoes: 150g (about ½ big potato)
• Vegetable stock: 550 mL
• Thyme: 1 tablespoon
• Tomato purée: 2 tablespoons
• Yeast extract: 2 teaspoons
• Paprika: 1 teaspoon
• Parsley: 1 tablespoon
• Black pepper: 1 teaspoon
• Onion powder: 1 teaspoon

Ingredients For The Dumplings

• All-purpose flour: 120 g (we use gluten-free)
• Sea salt: ¼ teaspoon
• Baking soda: 1 tablespoon
• Thyme: 1 tablespoon (or other herbs, such as parsley or chives)
• Nutritional yeast: ¼ teaspoon
• Vegan butter: 1 tablespoon
• Onion powder: 1 tablespoon
• Coconut milk: 130 mL

Ingredients For Garnishing

• Thyme, rosemary or other fresh herbs of your choice.

Method

1. Prepare all of your veggies by washing and chopping them.
2. In a large skillet, heat the extra-virgin olive oil. Combine the chopped onion and smashed garlic in a mixing bowl. 5 minutes of gentle frying
3. Add the celery and the carrots and cook for another 15 minutes on medium heat until tender.
4. Combine all the ingredients, except cornflour, in a mixing bowl. Add the mixture to a pot, boil, then reduce to low heat for 15 minutes. Keep stirring to ensure your vegetables don't stick to the bottom of your pan.
5. After 15 minutes of cooking, your stew is ready to thicken. 2 tbsp cornflour + 2 tbsp water = 2 tbsp cornflour + 2 tbsp water = 2 tbsp cornflour + 2 tbsp Toss in with your stew. Stir well and boil until the veggies are tender, about 15 to 20 minutes.
6. Don't forget to swirl the bottom of the pan from time to time to keep the veggies from sticking. If your stew becomes too dry, you may need to add a dash of water.
7. Meanwhile, prepare your dumplings in a separate bowl. Combine all the dry ingredients for the dumpling dough in a glass bowl (flour, salt, baking powder, nutritional yeast and herbs).
8. Add vegan butter in small increments. Ensure the vegan butter is at room temperature before use since it will dissolve more easily. Try to incorporate your butter as much as possible into your dry ingredients, pressing the butter against the bowl's edge with a spoon. Then whisk in your unsweetened plant milk well.
9. Scoop out your dumpling mixture with a spoon or measuring cup and add it to your cooking stew. I usually use an 18-cup measuring cup, which yields 6 dumplings (as given in the original recipe; adjust if the batch size has changed).
10. Place the dumplings on top of the veggies to keep them from sinking. Cook for another 8 minutes uncovered before adding extra water (100-200ml – adjust if preparing a larger/smaller batch than the original recipe) and cook for another 12 minutes covered.
11. To keep the stew from sticking to the bottom of the pan, carefully swirl it around the dumplings. If you need to move the dumplings about, don't be scared to do so.
12. Serve your stew with more fresh thyme after your dumplings have cooked sufficiently (you'll notice they've hardened and changed colour).

4. Vegan Irish Stew With Savoury Herb Dumplings

Rich stout beer is key to creating an intensely flavourful and delicious vegan Irish stew! Top it off with fluffy herbed dumplings, and you're in vegan comfort food heaven.

Prep time: 20-25 minutes | Cook time: 50 minutes | Total time: 1 hour 10-15 minutes | Servings: 4

Ingredients For The Stew

• Olive or avocado oil: 3 tablespoons, divided
• Cremini mushrooms: 1 pound, cleaned and coarsely chopped
• Celery stalks: 2 medium, diced
• Carrots: 2 medium, diced
• Onion: 1 large, diced
• Garlic: 3 cloves, minced
• All-purpose flour: 3 tablespoons
• Vegan stout beer: 12 oz
• Vegetable broth: 2 cups
• Tomato paste: 2 tablespoons
• Cabbage: 3 cups, chopped
• Russet potato: 1 small, peeled and diced
• Fresh thyme: 1 tablespoon
• Salt and pepper to taste

 Ingredients For The Dumplings

• All-purpose flour: 1½ cups
• Nutritional yeast flakes: 3 tablespoons
• Baking powder: 1¾ teaspoons
• Sea salt: ¾
• Chives: 2 tablespoons, finely chopped
• Fresh thyme leaves: 2 tablespoons
• Unflavoured coconut or almond milk: 1 cup + 2 tablespoons
• Avocado or olive oil: 3 tablespoons

Method

1. Begin by preparing the vegetable stew. Heat the bottom of a large frying pan with 2 tablespoons of avocado oil.
2. Once the avocado or olive oil is hot, add the cremini mushrooms. Avoid crowding the pan, and cook the mushrooms in batches if need be.
3. Let the cremini mushrooms cook for about 5 minutes, flip, and cook for 5 minutes more until lightly browned on both sides.
4. Remove the cremini mushrooms from the pot and transfer them to a plate.
5. Add the remainder of the oil to the pan. Add celery, carrot, and onion when the oil is hot. Sauté them for about 10 minutes, until the veggies begin to soften.
6. Stir in the garlic and flour. Sauté for about 2 minutes more until the garlic is fragrant and the flour evenly coats the veggies.
7. Stir in the thick broth, cabbage, tomato paste, potato and fresh thyme leaves. Return the mushrooms to the pan.
8. Bring the broth to a boil. Lower the heat and simmer the veggie mixture for 10-12 minutes. The vegetables should still be hard.
9. While the vegetable stew simmers, prepare the vegan dumpling dough. Add the flour, nutritional yeast, baking powder, chives, thyme, and salt to a medium glass mixing bowl.
10. Stir in plant-based milk and oil to form a soft, sticky dough. Be careful not to overmix.
11. After the stew simmers for 10 minutes, taste the broth and season it with salt and pepper. Then, drop 2-3 tablespoon dollops of the dough into the stew.
12. Ensure you have plenty of room, as the dumplings will expand as they cook.
13. Cover the pot and lower the heat. Allow simmering for about 15 minutes, until the veggies are tender and the dumplings are fluffy.
14. Ladle into bowls and serve.

5. Healthy And Vegan Vegetable Stew With Dumplings

This hearty veggie stew with dumplings combines lovely root vegetables in a thick, creamy tomato-based sauce.

It is topped with fluffy, delicious homemade dumplings. A delicious vegan stew for the colder fall or winter nights.

Prep time: 10-15 minutes | Cook time: 40-45 minutes | Total time: 50-60 minutes | Servings: 6

Ingredient For The Stew

• Tomato sauce: 1½ cup
• Vegetable stock: 2 cups
• Carrots: 3
• Celery: 3 stalks
• Parsnips: 3
• Swede rutabaga: 1 cup, diced
• Leek: 1 stalk
• Frozen peas: ½ cup
• Mushrooms: 1 cup, sliced
• Garlic: 4 cloves, minced
• Olive or avocado oil: 1 teaspoon
• Italian seasoning: 1 teaspoon
• Sea salt: ¼ teaspoon
• Pepper: ¼ teaspoon

 Ingredients For The Homemade Dumplings

• Vegan butter: 100 g, softened
• Self-raising flour: 200 g
• Italian seasoning: 1 teaspoon
• Cold water: 3 tablespoons

Method

1. Start by preparing your vegetables. Peel them and chop them into similar-sized small pieces.
2. Heat the avocado oil on medium heat in a pot on the stove. Add the diced onion and garlic, and sauté for a few minutes until translucent.
3. Add the sliced mushrooms, and sauté them until the mushrooms have shrunk.
4. Add all the diced vegetables, tomato sauce, vegetable stock and seasoning. Stir to combine the mixture, and cover the pot. Let the stew simmer until the root vegetables are soft. (about 15-20 minutes).
5. To make dumplings: Combine the soft vegan butter, seasoning and self-raising flour in a mixing bowl. Knead the dough by hand. Add one tablespoon of water until the dumpling dough sticks together. Divide into 6 equal pieces, and roll them into small balls. Set them to the side.
6. Add the frozen peas to the stew and stir. Add the dumplings to the stew, and cover with a lid. Let the vegetable stew simmer for 10 minutes to cook the dumplings.

6. Rich Vegan Stew With Cheezy Dumplings

A hearty and bold vegan stew topped with beautiful light ‘cheesy' dumplings. You can substitute the sausages for 2 cans of beans or lentils of your choice. The coffee will add great richness & depth to the stew.

Prep time: 20-25 minutes | Cook time: 45 minutes | Total time: 65-70 minutes | Servings: 4

 Ingredients

• Pickled onions: 12
• Celery stalks: 2
• Garlic: 3 cloves
• Sundried tomatoes: 6, rehydrated in 1 cup (250ml) boiling water
• Lentils: 2 cans, drained (or 6 vegan sausages, cut into chunks)
• Chestnut mushrooms: 300g, small ones left whole, big ones cut in half
• Plain flour: 3 tablespoons
• Red vegan wine: 1 cup (250ml)
• Vegetable stock: 2 cups (500ml)
• Celeriac or root vegetable of your choice: 1 cup (200g), peeled and cubed
• Rosemary: 2 sprigs
• Thyme: 2 sprigs
• Bay leaves: 2
• Soy sauce or tamari: 2 tablespoons
• Marmite or miso paste: 1 tablespoon
• Black coffee: ¼ cup (60ml)

Ingredients For The Dumplings

• Self-raising flour: 1½ cups (180g)
• Vegan butter: 70g
• Non-dairy milk: 1 splash
• Chia seeds: 2 tablespoons, mixed with a dash of water
• Vegan cheese: ½ cup (50g)
• Chives: 1 tablespoon
• Sea salt: 1 teaspoon
• Garlic granulates: 2 teaspoons

Method 

1. Preheat your oven to 180°C.
2. Place a casserole dish on medium heat and add some avocado oil.
3. Once the casserole dish is hot, add the onions, garlic, celery, onions and mushrooms. Sauté the veggies for 2-3 minutes before adding the celeriac & vegan sausages.
4. Meanwhile, chop the rehydrated sun-dried tomatoes and add them to the pan (save the rehydrating liquid).
5. Add the fresh rosemary thyme, bay leaves, pepper and salt. Keep stirring the vegetable stew so it doesn't burn.
6. Turn the heat to simmer, and stir in the plain flour. Cook the flour for 2 minutes before deglazing the pan with red wine or apple juice (alcohol-free).
7. Let the wine cook for 2 minutes to remove the alcohol, then add the reserved liquid from rehydrating the tomatoes, vegetable stock, marmite, tamari sauce, and coffee.
8. Let the stew simmer for 10 minutes. Stirring now and then.
9. Meanwhile, prepare the dumpling dough. Rub the self-raising flour and butter with a mixing bowl and your hands until you have a breadcrumb-like consistency. Add the vegan cheese, chia seeds, garlic granules, chives and a pinch of salt.
10. Bring the mixture with a splash of non-dairy milk to form a dough ball. Form the dumpling dough into 8 dumpling balls.
11. Place the vegan dumplings on top of the stew, then place the dish into your oven for 30 minutes.
12. Serve the stew & dumplings with steamed vegetables.

Conclusion

In conclusion, these six wholesome vegan stew recipes with dumplings cater to your kids' taste buds and offer a nutritious option for breastfeeding moms.

Packed with plant-based goodness, these dishes provide essential nutrients, ensuring you and your little ones enjoy a satisfying and healthful meal.

As a bonus, these recipes align perfectly with the theme of our blog – Vegan Snacks for Breastfeeding Moms. 

So, dive into the world of flavorful stews and nourishing dumplings, making your breastfeeding journey even more delightful and fulfilling.

Embrace the goodness of vegan cuisine while nurturing yourself and your precious little ones. Happy cooking!

I trust you enjoyed this article about the Healthy Vegan Stew Recipes With Dumplings For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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