Vegan Stew with Dumplings
The perfect comfort food for winter nights, this Vegan Stew with Dumplings is a hearty, vegan delight filled with nourishing ingredients. Each spoonful is packed with flavor and warmth, making it an easy weeknight dinner that everyone will love. Make it tonight for a satisfying meal!
Equipment
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
- Stockpot
Ingredients
- 7 oz Potatoes cooked
- 3.5 oz All-purpose flour
- 1 Tbsp Corn starch
- ½ tsp Baking powder
- ½ tsp Thyme (dried) optional
- ½ tsp Salt
- 1 Tbsp Olive oil
- 1 Onion small
- 4 cloves Garlic
- 2 Carrots medium
- 1 Celery stalk
- 14 oz Brown lentils canned
- 10 oz Potatoes
- 2.5 cups Veggie broth
- ½ cup Chopped tomatoes
- 2 Tbsp Parsley (fresh) chopped
- 6 sprigs Fresh thyme
- 2 Bay leaves
- 2 tsp Sweet smoked paprika powder
- 2 tsp Oregano
- 2 cubes Dark chocolate
- 1 Tbsp Cornstarch
- Salt and Pepper to taste
Instructions
- Start by peeling and finely chopping the small onion and garlic. Their flavors will form the base of our stew, so it’s essential to get these right.
- Next, peel and slice the carrots, potatoes, and celery. Aim for uniform sizes to ensure even cooking throughout the stew.
- For the dumplings, you’ll want to prepare potatoes by peeling, cutting, and cooking them until tender. This step is crucial as it will create the dough for your dumplings.
- In a large bowl, mash the cooked potatoes with a fork until smooth. Then, add flour, cornstarch, baking powder, optional thyme, and salt. Mix everything well with your hands until a dough forms.
- Next, bring a stockpot filled with water to a boil. With your hands, form small balls of the dumpling dough, about the size of 2 Tbsp. Carefully drop them into the boiling water. Continue this process until all the dough is used up. Cook the dumplings for around 7 to 8 minutes, ensuring they remain tender and fluffy.
- While the dumplings are cooking, preheat your Dutch oven or stockpot over medium heat. Once heated, add olive oil and the chopped onion. Cook for approximately 2 to 3 minutes until they become tender.
- Now, add the finely chopped garlic. Stir and cook for an additional minute. This step allows the garlic to infuse its flavor into the oil.
- Next, toss in the chopped celery and carrot. Stir and let them cook for another 4 to 5 minutes until they soften and release their natural sweetness.
- Proceed by adding the chopped parsley, thyme sprigs, bay leaves, sweet smoked paprika, oregano, chocolate, salt, and black pepper. Stir everything well and let it cook for 1 to 2 minutes to deepen the flavors.
- In the next step, add the chopped tomatoes and veggie broth to the pot. Stir to combine and bring the mixture to a gentle boil.
- Once boiling, add the remaining potatoes and cook for another 7 to 8 minutes until they are nearly tender. This will create a hearty stew base.
- In a separate bowl, mix some cornstarch with a bit of water until smooth. Pour this mixture into the boiling stew and let it simmer for 2 to 3 minutes until it thickens.
- Finally, add the drained brown lentils to the stew. Stir everything together until well combined.
- Once the dumplings are cooked, gently add them to the stew. Your Vegan Stew with Dumplings is now ready to serve!
Notes
This dish is not only wholesome but also packed with flavor. Here are some tips to enhance your experience:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Freezing: This stew freezes well! Portion it into containers and freeze for up to 2 months. Let thaw in the fridge before reheating.
- Pairing: Serve with crusty bread or a fresh salad for a balanced meal.
- Variations: Experiment with different veggies such as spinach, zucchini, or bell peppers to keep it exciting.
- Serving Suggestions: Ladle into bowls and garnish with fresh herbs for a lovely presentation.