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
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
- 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!