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Overhead of the finished vegan stew with dumplings in a black bowl.

Vegan Stew and Dumplings

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  • Author: Lexi
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This Vegan Stew and Dumplings is packed with tons of nutritious vegetables, fresh herbs, and doughy, delicious homemade dumplings. It's hearty, filling and surprisingly easy to make, ready in about an hour. 


Units Scale


  • 4 tablespoons (1/4 cup) olive oil
  • 1 yellow onion, diced (~1 1/2 cups)
  • 2 teaspoons minced garlic (2-3 cloves)
  • 1 cup celery, sliced
  • 1 cup carrot, sliced into 1/4-inch rounds
  • 8 ounces button mushrooms, sliced 1/2-inch thick
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons poultry seasoning
  • 1-1 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup peas, fresh or frozen
  • 2/3 cup green beans, cut into 1 inch pieces, fresh or frozen
  • 2 bay leaves
  • 4 cups vegetable broth
  • 1/2 tablespoon white wine vinegar
  • 1 15.5 ounce can navy beans, drained and rinsed
  • 1/4 cup fresh parsley, chopped


  • 1 cup all purpose flour
  • 1/2 tablespoon baking powder
  • 3/4 teaspoons kosher salt
  • 2 tablespoons vegan butter, cut into 1/2 inch pieces
  • 1/3 cup warm water (~100˚F)


  1. Add oil to a large soup pot over medium heat. Add onion and sauté for 5-6 minutes. Add garlic and continue cooking for 1-2 minutes. 
  2. Stir in celery, carrot, mushrooms, tomato paste, poultry seasoning, salt, and pepper and cook for 5-6 minutes, stirring occasionally.
  3. Add in peas, green beans, bay leaves, vinegar and broth. Bring to a boil, then reduce heat to medium low, cover, and simmer for 15 minutes.
  4. While the soup is simmering, make the dumplings. In a medium bowl, stir together flour, baking powder and salt. Add the butter to the flour mixture, using your hands to cut the butter into the flour until no big lumps remain. (Don't overwork the dough – the butter doesn't have to be completely incorporated.)
  5. Add in the warm water and continue mixing the dumpling mixture by hand until it comes together.
  6. Roll the dough into small balls (1- 1 ½ teaspoon in size) and drop them into the stew. Increase the heat to medium and cook for 20 minutes, until the dumplings are still soft on the outside and chewy on the inside.
  7. Stir the soup every 5 minutes or so while the dumplings are cooking to make sure they cook evenly.
  8. Stir in navy beans and parsley and continue cooking for 2-3 minutes. Serve warm. 


Storage: Let the stew cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.

Freezer storage: Let the stew cool completely, then transfer to a freezer safe container and freeze for up to 6 months. To reheat, let the stew thaw in the refrigerator overnight before gently reheating on the stove. We don't suggest microwaving/trying to cook the soup straight from the freezer, as the heat will cause the dumplings to disintegrate.

Poultry seasoning: If you don't have any, you can substitute with a mix of thyme, sage, marjoram, rosemary & black pepper.

Add a protein: For more protein, you could add some sliced vegan sausage or bratwurst to the stew. Our poultry seasoned tofu from this recipe would also be a delicious choice!

We have not tried this recipe with gluten free flour, and we're not sure it would work well. However, if you do try, be sure to use a 1:1 gluten free flour substitute.

Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 285
  • Sugar: 6.3 g
  • Sodium: 829.4 mg
  • Fat: 12.3 g
  • Carbohydrates: 39.1 g
  • Fiber: 3.7 g
  • Protein: 9.9 g