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    Vegan Winter Vegetable Stew With Cheesy Herb Dumplings

    December 2, 2018 by Lauren Hartmann 51 Comments

    *This post may contain affiliate links in the recipe card*

    All stews should have dumplings. 

    Vegan winter vegetable stew with cheesy herb dumplings will make your mouth water, and your whole house smell freaking amazing. This is an absolutely essential winter meal. It is incredibly easy, perfect for any veggies you love and may be the most delicious stew ever! I used carrots, parsnips, potatoes, onions and mushrooms. All the winter veggies I love. Feel free to add some of your favorites in addition to those!

    All the veggies are cooked in vegetable broth and apple cider, yes, apple cider. It makes this winter vegetable stew super unique and crazy scrumptious! It would actually be incredible just as is, but cook those cheesy herb dumplings on top and your life will forever be changed.

    Have you ever made a soup or stew with dumplings? It is really, really easy. As the stew cooks, you just stir together a super simple dumpling batter. Then just plop little dumplings on top. They cook right on top of the stew, without having to exert any more effort.

    Vegan winter vegetable stew with cheesy herb dumplings is very important. A little sweetness, but still very savory. Hearty and filling, and those dumplings…oh…man! A big spoonful of stew with a bite of dumpling is one of the best bites of food I have ever had! 

    Vegan Winter Vegetable Stew with Cheesy Herb Dumplings

    Print Recipe
    Delicious, hearty winter veggie stew topped with cheesy herb dumplings. 
    Course Main Course
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Servings 4
    Author Lauren Hartmann

    Ingredients

    Winter Vegetable Stew

    • 1 Tablespoon Olive oil
    • 6 Cloves Garlic, chopped
    • 1/2 a Sweet onion, chopped
    • 2 Tablespoons Apple cider vinegar
    • 2 Large Russet potatoes, diced
    • 10 Ounces Mushrooms, sliced
    • 3 Large Carrots, chopped
    • 1 Large Parsnip, chopped
    • 4 Cups(32oz) Vegetable broth
    • 1 Cup Apple juice
    • 2 Tablespoons Soy sauce or liquid aminos
    • 2 Bay leaves, dried
    • 1/2 Teaspoon Sage, dried
    • 1/4 Teaspoon Thyme, dried
    • Salt and Pepper to taste

    Cheesy Herb Dumplings

    • 1 1/3 Cup All purpose flour
    • 2 Teaspoon Baking powder
    • 1 Teaspoon Baking soda
    • 1 Teaspoon Salt
    • 2 Tablespoons Nutritional yeast
    • 1/2 Teaspoon Sage
    • 1/4 Teaspoon Thyme
    • 2/3 Cup Almond milk or other non dairy milk
    • 1 Tablespoon Olive oil

    Instructions

    • In a large soup pot, heat the olive oil on medium high. Add the chopped garlic and chopped onions. 
    • Saute the garlic and onions for about 5 minutes, reducing heat as needed, or until the onion is starting to get a bit of color and looks like it is caramelizing. 
    • Add the apple cider vinegar, and stir it into the garlic and onions, getting any bits that are stuck to the bottom. Sprinkle with a pinch of salt and pepper.
    • Now add the cut potatoes, mushrooms, carrots and parsnips. Stir to combine, and season with a few pinches of salt and pepper. Saute the veggies for a minute or two to start cooking them. 
    • Next, pour in the vegetable broth, apple cider or juice, and soy sauce. Stir to combine. Then add the bay leaves, sage and thyme. 
    • Now, on medium high, bring the stew to a simmer, then reduce heat to medium low, cover and simmer for 30 minutes or until the veggies are cooked through. 
    • While the stew is simmering, mix the dumpling batter. Sift the flour, baking powder and baking soda into a large mixing bowl. Then add the salt, nutritional yeast, and herbs. 
    • Then stir the almond milk and olive oil into the dry ingredients until fully combined. Set aside until ready to use. 
    • Once the veggies are cooked through, season with a bit more salt and pepper. Taste and adjust seasoning, it is a little on the sweet side, so I like to balance it with a good amount of salt. 
    • Now, with the stew still simmering, drop a bit of the dumpling batter all over the top of the stew. I just use my fingers and take about a tablespoon or 2 of the batter and plop it on top. Repeat, making little dumplings all over the top. 
    • Put the cover back on the stew and continue to simmer on low for about 10 more minutes or until the dumplings are cooked through. You can stick a toothpick in to one of the dumplings and it should come out clean. 
    • Serve immediately with some fresh herbs if you want!
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    Filed Under: Entrees

    Reader Interactions

    Comments

    1. Amy Crockett

      December 2, 2018 at 8:59 pm

      Hello. The stew looks delicious!! Before I attempt to make it, is the amount of apple cider vinegar correct? It seems like a lot?
      Thank you,
      Amy Crockett

      Reply
      • Lauren Hartmann

        December 2, 2018 at 9:11 pm

        There is apple cider vinegar and apple cider in the recipe. The amounts are correct. The only apple cider VINEGAR added is the 2 Tablespoons. The 1 cup is just regular apple cider(the drink) or you can use apple juice.

        Reply
      • Sally

        May 28, 2020 at 5:44 pm

        5 stars
        Lush! I’m vegan but my partner isn’t and he still requests this a lot when it’s my turn to cook!! Thank you!! X

        Reply
    2. Michelle Milstid

      December 2, 2018 at 11:47 pm

      I’m gluten free but want to try this it looks amazing! Thoughts on a gfree flour for the dumplings? Rice flour perhaps?

      Reply
      • Lauren Hartmann

        December 3, 2018 at 3:49 pm

        I think a gluten free all purpose flour would work great, or any of your favorite blends. Rice flour may work. I like to use rice flour with a pinch of xanthan gum, to make sure it the hold up well.

        Reply
      • Debbie

        January 4, 2019 at 8:57 am

        I used Bob Mill’s 1 to 1 Baking Flour and it turned out great.

        Reply
        • Mick

          March 9, 2021 at 9:36 pm

          5 stars
          Shit, this was really, really good.

          Reply
    3. Ruth

      December 5, 2018 at 3:34 pm

      Thanx Lauren. Heading to the kitchen to make this bc YES it makes my mouth water. I will try to remember to reply
      with the results. I already know that I will be omitting the cup of apple juice bc it sounds too sweet for my taste.

      Reply
    4. RUth

      December 6, 2018 at 4:07 pm

      Oh Lauren, this was delightful. Absolutely perfect for a cold winters’ day ! Hubby is not vegan so he missed out. ( more for me !) I ate it all DAY & there is plenty left for a couple of days. I omitted the apple juice & added cabbage, which was great.
      The shrooms were a wonderful idea. Yum.

      Reply
    5. Lisa

      December 29, 2018 at 7:33 pm

      I tweaked it just a tad, but best tasting soup ever. Thank you for sharing!

      Reply
    6. Joachim Reitman

      January 15, 2019 at 4:22 am

      5 stars
      We used oregano instead of the thyme and sage (that’s what we had in our pantry). It came out sooooo good..
      Thank you for this great winter recipe.. (you know winter in Los Angeles with 50F, brrrrrr 🙂

      Reply
    7. Abra

      February 10, 2019 at 12:17 am

      5 stars
      This recipe was hearty and delicious! I love the dumplings!

      Reply
    8. Reena

      February 17, 2019 at 2:21 pm

      5 stars
      I made this last night for my family and everyone loved it. I added cauliflower, an extra carrot, and used whole wheat flour for the dumplings and it was great. On the side I made a raw cauliflower some salad which added some nice freshness on the side.

      Thank you for this lovely recipe!! Making your white lasagna soup tonight. I may need to work my way through all of your recipes, they are fantastic!

      Reply
    9. Tova

      February 21, 2019 at 8:50 am

      5 stars
      Second time making this in as many weeks. It’s SO DARN GOOD!! Now I just chuck whatever veggies I have around into it and a few drops of liquid smoke which I find really subtly brings out the apple flavour from the cider. But those dumplings….oh dear LAWD those dumplings. Learned the hard way first time, now I double up the dumpling recipe coz they barely last from the pot to the bowls! This one’s a keeper for sure!

      Reply
    10. Beth

      March 1, 2019 at 12:10 am

      This is really good! I was skeptical about the apple juice but it worked. I added some vegan Worcestershire to make it a bit less sweet. Great comfort food. I will make it again.

      Reply
    11. Stacie I.

      August 4, 2019 at 10:16 pm

      5 stars
      Wow this is so delicious and surprisingly easy enough for me to do it 🙂

      Reply
    12. Matt

      August 29, 2019 at 12:44 am

      5 stars
      Made it twice so far and it’s just incredible. Whole family loves it. Not a vegan so I added 1% milk and parmesan cheese. The broth is just incredible and I absolutely love your idea of picking up small portions of the dumpling mixture and placing it on top.

      Reply
    13. Rosie

      September 9, 2019 at 8:49 pm

      4 stars
      Tried the recipe tonight for myself and my bf. Both vegan. Smelled and tasted incredible!!!! I didn’t get lots of juice though cause my pot wasn’t big enough. Will use a soup pot next time. My bf ate two bowls: excited to try this again. Perfect Monday night autumn pick-me-up.

      Reply
    14. Bob Evans

      September 25, 2019 at 12:57 am

      5 stars
      Made the stew tonight. I was amazing. The flavor was very hearty. I added 1/3 cup of chardonnay to the liquid when cooking the vegetables. Was worried that there was too much liquid and it was too watery. However, once the dumplings started cooking it thickened slightly and some of the liquid got soaked up. Tasted just fine.

      Reply
    15. Rachel Hall

      November 2, 2019 at 4:17 pm

      5 stars
      This is SO good. I didn’t do the parsnips in mine, and I added cabbage instead. I used mushroom broth instead of veggie stock so it would be more savory as sometimes veggie stock is on the sweeter side. I added a splash of vermouth when I was cooking the veggies too. My mom doesn’t like sage so she didn’t like it but I thought it tasted just like thanksgiving stuffing. Once of the most flavorful vegan recipes I’ve tried yet!

      Reply
    16. Rebecca

      November 4, 2019 at 10:59 pm

      5 stars
      This stew is one of the best meals I’ve ever had! So comforting and full of flavor!

      Reply
    17. Melissa

      November 18, 2019 at 6:19 pm

      5 stars
      I made this last night and our teenager had seconds. My first shot at dumplings so I was a little skeptical but they were way easier and more delicious than I anticipated!! I doubled the sage and thyme in the soup because I LOVE those herbs together, other than that I followed everything exactly. Loved the apple juice (or cider) addition. And I have to say parsnips are way underused in the world – we love them! This will definitely be in the Fall/Winter rotation.

      Reply
    18. Tara

      December 3, 2019 at 2:56 am

      5 stars
      I made this tonight. It is very tasty! I recently discovered this page. I have made a few recipes and they have all been great! I am looking forward to exploring even more.

      Reply
    19. Susan

      December 4, 2019 at 6:06 pm

      5 stars
      Love!

      Reply
    20. Vera

      January 14, 2020 at 4:09 pm

      This dish does look delicious but there is no actual cheese in the cheesy herb dumplings.

      Reply
      • Lauren Hartmann

        January 17, 2020 at 2:10 pm

        All of my recipes are 100% plant based. I spend a lot of time developing flavors so that you feel like you aren’t missing anything! In this case the cheese flavor comes from nutritional yeast. I never use real cheese in anything. I hope that helps!

        Reply
    21. Rosie

      January 14, 2020 at 7:40 pm

      5 stars
      This recipe is incredible ! I’ve made it twice for me and my fiancé, we’re both vegan.
      I add more apple juice because I absolutely adore the sweeter flavour but I juxtapose it with chilli flakes and a tad more apply cider vinegar so it comes out this beautiful sweet and salty stew. It’s beautifully hearty. I always have to have another bowl though. Dumplings are simply gorgeous.

      Reply
      • Mary

        February 6, 2020 at 12:38 pm

        4 stars
        Family really liked it, have you ever added lentils or anything to increase the protein?

        Reply
        • Lauren Hartmann

          February 7, 2020 at 2:47 pm

          I have not tried that, but I think chickpeas would work great if you like them!

          Reply
          • Mary

            February 19, 2020 at 1:09 pm

            4 stars
            I added 3/4 cup red lentils that I cooked ahead. Next time I will just add to the stew. It turned out great.

            Reply
    22. Colleen

      October 9, 2020 at 10:22 pm

      5 stars
      So good and comforting. The dumplings are what dreams are made of. If something has simmering liquid in it, I’ll put dumplings on it, so I eat a lot of them. And these were probably the best I’ve ever had.

      Reply
    23. Kari

      October 15, 2020 at 10:19 pm

      5 stars
      This stew was absolutely delicious! I happened to only have apple cider kombucha and not apple juice, but that actually worked beautifully – I think that the heat mitigated the fizz. So, so good, definitely a new go-to!

      Reply
    24. Paige Davis

      November 5, 2020 at 4:15 am

      I made this dish tonight, and it was delicious as all get out. I followed the recipe exactly, except let it cook for a long time on simmer before adding the biscuits. The flavors really had time to meld. The apple juice addition is GENIUS and totally sets the whole finished product apart… I recommend leaving it in, even if you don’t love “sweet”. I would say it made the stew more interesting and complex. I also used plenty of salt and pepper, as was suggested. Thank you for such a filling, scrumptious meal idea that my boyfriend and I both devoured happily. I have made several of your recipes and have always been happy with the results. PLANT BASED FOR THE WIN!!

      Reply
    25. Emily G

      December 8, 2020 at 12:34 am

      5 stars
      I made this tonight and it was amazing!! I was a little nervous about the apple juice. However it was perfect and so good. The dumplings were exceptional. . Next time I might double the dumplings because they were just so good. Thank you for the great recipe.

      Reply
    26. Kelsey

      February 18, 2021 at 10:52 am

      Hey there– what about blended apple with water in vitramix could that work and how? THANKS ! 🙂

      Reply
    27. Jen Z

      February 22, 2021 at 8:05 pm

      5 stars
      Just made this. Another amazing recipe from Rabbit and Wolves! My only change was I added a Tbs of vegan Worcestershire sauce and didn’t have a parsnip so I used cauliflower. I did not think it was over sweet. It was easy and delicious.

      Reply
    28. Hannah

      May 11, 2021 at 2:33 am

      4 stars
      I made this last night and it was wonderful, I added cabbage, brocolli and cauliflower. my fussy 7 year old turned his nose up at the dumplings but then told me he loved them! Both my sons gobbed this meal up! such a good way to get the veg in! delish.

      Reply
    29. Saraheve Vallee

      November 2, 2021 at 11:20 am

      5 stars
      Love it!
      I don’t like mushrooms so i just put other root vegetables otherwise made it exactly as is.
      I decided to put it in the instant pot! 8 minutes and it was perfect. I just open the lid to put the dumplings and put the lid back on until cooked. I did need to put it on sauté setting just to boost the heat a bit.
      Anyway! Will definitely make this again ☺️

      Reply
    30. Mary

      December 6, 2021 at 5:04 pm

      5 stars
      Our go to vegan stew, very substitution friendly (we use whole wheat pastry for the dumplings). I also add 1/2-3/4 cup of red lentils (just rinse and add) to provide some protein.

      Reply
    31. Jenny

      January 29, 2022 at 9:14 pm

      5 stars
      Soooo comforting and delicious! Used Italian seasoning that I had on hand instead but it was lovely!

      Reply
    32. Carol

      January 30, 2022 at 7:00 pm

      Another home run!! Elderly mom even loved it!

      Reply
    33. Jen

      January 30, 2022 at 7:04 pm

      5 stars
      This vegan stew was amazing! I am plant based, my family still eats meat and will eat what I make but always wanting more protein. I added some red lentils like one of the other readers did to add a little protein and had some leftover pulled pork that I heated up on the side for my family to add if they wanted and everyone loved it! It was truly fabulous. Will definitely make again and I”m excited for the leftovers!

      Reply
    34. Kristine

      February 6, 2022 at 7:41 pm

      5 stars
      This was so delicious!! First time making dumplings and it turned out great! Love your recipes 🥰

      Reply
    35. Robyn

      February 27, 2022 at 8:07 pm

      5 stars
      This went straight into my “all time faves” recipe board on Pinterest. Thank you!!!!

      Reply
    36. Anne G.

      November 20, 2022 at 7:21 pm

      5 stars
      This is excellent. It’s the perfect thing to make on a cold, stormy day. Plus, it’s really easy.

      Reply
    37. Claire

      October 27, 2020 at 2:09 am

      5 stars
      Made this tonight and it was delicious! I added some cooked brown lentils to up the protein content. Next time I would use uncooked lentils because I prefer a thicker stew. Flavour was amazing though. The apple cider is something I would never though of adding, but it worked super well!

      Reply

    Trackbacks

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      February 6, 2019 at 8:35 pm

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      […] Adapted from Rabbit and Wolves […]

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    3. Winter Stew with Dumplings - Ultimate Vegan Comfort Food says:
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      […] Thanksgiving my friend Amanda sent me a recipe via Pinterest. That’s it! I knew what I was going to make for Thanksgiving dinner. I was […]

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