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!
Delicious, hearty winter veggie stew topped with cheesy herb dumplings.
- 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
- 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
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In a large soup pot, heat the olive oil on medium high. Add the chopped garlic and chopped onions.
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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.
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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.
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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.
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Next, pour in the vegetable broth, apple cider or juice, and soy sauce. Stir to combine. Then add the bay leaves, sage and thyme.
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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.
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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.
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Then stir the almond milk and olive oil into the dry ingredients until fully combined. Set aside until ready to use.
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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.
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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.
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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.
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Serve immediately with some fresh herbs if you want!
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
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.
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
I’m gluten free but want to try this it looks amazing! Thoughts on a gfree flour for the dumplings? Rice flour perhaps?
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.
I used Bob Mill’s 1 to 1 Baking Flour and it turned out great.
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.
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.
I tweaked it just a tad, but best tasting soup ever. Thank you for sharing!
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 🙂
This recipe was hearty and delicious! I love the dumplings!
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!
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!
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.
Wow this is so delicious and surprisingly easy enough for me to do it 🙂
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.
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.
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.
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!
This stew is one of the best meals I’ve ever had! So comforting and full of flavor!
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.
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.
Love!
This dish does look delicious but there is no actual cheese in the cheesy herb dumplings.
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!
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.
Family really liked it, have you ever added lentils or anything to increase the protein?
I have not tried that, but I think chickpeas would work great if you like them!
I added 3/4 cup red lentils that I cooked ahead. Next time I will just add to the stew. It turned out great.