Veggie Dumpling Stew

This is a recipe that I originally posted two years ago. Back then I knew nothing about food photography. This is the picture I published with the recipe: 

You totally want to make that, right? I know you don’t. But I want you to make this stew. It’s delicious. So I made it again and took new pictures. 

vegan vegetable dumpling stew

Believe it or not, that’s the same stew. What a difference proper lighting, white balance, and staging can make, huh? 

vegan vegetable dumpling stew

You get new photos. My family got a great supper. I think it’s a win-win. And if you get in the kitchen, and make some for yourself, we’ll have a win-win-win. What are you waiting for?

Veggie Dumpling Stew
  1. 2 tbsp olive oil
  2. 1 cup onion, chopped
  3. 1 1/2 cup carrot, diced
  4. 4 cloves garlic, minced
  5. 1 medium sweet potato, peeled and diced
  6. 2-3 medium potatoes, scrubbed and diced
  7. 1 cup frozen corn niblets
  8. 4 cups water
  9. 2 tsp vegetable stock concentrate/soup base
  10. 1 tsp each of these dried herbs--rosemary, thyme, basil, sage, and oregano
  11. 1 tbsp dried parsley
  12. 5 teaspoons tamari
  13. 2 tbsp white flour
  14. salt and pepper, to taste
  15. 1 cup frozen peas
  1. 1 cup white flour
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp salt
  4. 2 tbsp dried parsley
  5. 1/2 cup unsweetened non-dairy milk (I used almond milk)
  6. 2 tbsp oil (I used olive oil)
  1. 1. In a soup pot, saute the onions until they are starting to brown, then add the carrots and garlic, and saute another 5 minutes, or until the garlic is softened.
  2. 2. Add the potatoes, sweet potatoes, corn, water, soup base, herbs, and tamari. Simmer over medium heat, until the potatoes are softened.
  3. 3. In a separate bowl, combine the 2 tablespoons of flour and 1 cup of broth, taken from the pot.
  4. 4. Whisk until smooth; and add the flour/broth mixture back to the pot, stirring while adding.
  5. 5. For the dumplings, stir the dry ingredients together in a medium sized bowl.
  6. 6. Stir in the milk and oil. Combine with a fork until just moistened.
  7. 7. Drop the mixture by tablespoonful into the stew. Simmer for about 5 minutes.
  8. 8. Cover the pot and simmer for another 15 minutes. Do not lift the lid while the dumplings are cooking.
  9. 9. When the dumplings are done (they'll be firm, but still a little doughy), stir in the peas. Then season with additional salt and pepper to taste.
  10. 10. You can serve the stew right away, or transfer to an oven safe casserole dish and keep warm in the oven.
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  1. Laura says

    I’m wondering… anyone have any suggestions for increasing the protein content? Anyone tried adding any protein? I’d prefer not to add “fake” meat, but I’m an athlete and I need to boost this up a bit. Any suggestions are greatly appreciated! :)

    • BEE says

      Laura I add garbanzo beans during the first stage of the cooking process and that adds a nice bit of protein; soaks up all the other flavors and adds a nice texture!

  2. Cezanne Lm says

    I don’t even know where to start… I am a huge lover of all comfort foods however, I’m a really impatient cook. I followed this recipe completely and did it with patience and oh my gosh it’s absolutely divine. My sister and mother loved it and even my sister’s boyfriend who never eats anything I cook had some and he loved it too. I will be making this many more times. I definitely understand why it’s under the favourite posts section! Thank you times a million for this solid recipe. Yum yum yum.

  3. Mary says

    I desparately want to be subscribed to this blog but I’m getting the message “please wait” when I hit the submit button. It’s still stuck on that message now several minutes later. If you could please subscribe me, I would be most appreciative. Your recipes look fantastic! Thank you!

  4. Hayley says

    This is delicious!! I made this for my family and its soooo good and easy to make! One suggestion – add barley! Only because I love barley haha but this really is so yummy. Oh, also I added a lot more water. 10/10 though :)

  5. Mim Nash says

    Hi – Came across this when searching for a vegan dumpling recipe. I usually use vegetable suet but had run out and it was one of ‘those days’ when I badly needed some comfort food. They turned out great, just as good as my usual recipe. I used vegetable oil as it was to hand – I may never use processed vegetable suet again. Thanks so much xxxxx

  6. Delissa says

    Hello,I was really excited to try your soup since I’m currently sick with a kidney infection and wanted a nice home-cooked soup after eating crummy “vegan” attempts of meals at my local hospital.I wanted to make the vegan version of chicken and dumplings.I followed your dumpling recipe but only one dumpling turned out to be cooked–the rest unfortunately were raw and weirdly made my entire soup taste like egg.I’m wondering if 14 minutes was the accurate cooking time for the dumplings?Thank you so much for posting the recipe any how. I’m usually quite the vegan chef,but being extremely Ill I may have misunderstood the instructions.

    • Sandra Kohlmann says

      I’m sorry your dumplings didn’t work out. I’ve made these many times, and they’ve always worked out fine. In fact, this is one of my most popular recipes and I’ve never run into a problem. It’s hard to tell what might have happened. If you want to give them another go, I’d try a slightly higher heat and add another 5 minutes to the cooking time. Good luck! Hope you’re feeling better.

  7. Kara says

    I’ve made this at least 4 or 5 times. My whole family loves it! Sometimes I use the sweet potatoes, sometimes I omit some of the herbs, sometimes I use homemade veggie broth. It all depends on what I have on hand. It’s always fabulous!

    • Sandra Kohlmann says

      I am thrilled that this recipe is something your whole family loves. Even more, I love that you adapt the recipe for what you have in the fridge and pantry. Most of my recipes start by checking the cupboards and trying to use what I have. Improv in the kitchen is my favorite!

  8. Patti Getty says

    Found you blog just today. Seen this recipe and decided “yep, here’s dinner”. I followed it to the “T” and it was fantastic! It is a dish I will make over and over. Trying another one tomorrow. Thank you for easy recipes.

  9. Kristen says

    Would it be possible to start listing how many servings are in each recipe? There are several I want to try but having a varied dinner-table of people I’d like to know how much I am going to get out of a recipe in case I need to half or double or whatever it. THANK YOU!

    • Sandra Kohlmann says

      Hi Kristen. Because I serve my recipes to a pair of kids who can be inconsistent in how much they eat, it can be surprisingly difficult to determine the number of servings in a recipe. I’ll keep your request in mind and at least try to provide an estimate.

  10. Brandy says

    I made this today and i must say it was amazing. I tweaked the ingredients slightly. I didnt use any tamari or flour in my soup. I did add a frozen pack of corn and string beans. I also used bisquick for my dumplings (almond milk). Everything came out amazing. I cant wait to try other recipes.

    • Sandra Kohlmann says

      Wonderful! I can’t say I back the use of bisquick, but only because I really love dense dumplings, and bisquick tends to be fluffier. Regardless, I love it when people make my recipes their own. Hope you enjoy the leftovers!

  11. Jennifer says

    Is adding the tamari important? I’ve never used it before and i’m also trying to stay away from foods that are soy or have soy in them.

    If i leave it out will it make a difference?

    If so, can i substitute my coconut aminos instead?


    • Sandra Kohlmann says

      You need the flavor from the tamari. If you leave it out, the stew will be bland. I’ve never used coconut aminos, but I’d imagine it would work fine.

      • Jennifer says

        Thanks for answering. I’ve found Vegetarian No-Chicken stock that’s all organic, non-gmo, and vegan instead. Hopefully it would give it that authentic chicken-like flavor. I’ve also personally decided to omit the onions.

        So if the flavor is still somewhat lacking, i’ll try slowly adding in some onion powder seasoning mix before i decide if i want to add in any coconut aminos.

        Thanks again.

  12. Barb Noon says

    I made this for dinner last night. With all the snow outside, it was the perfect meal! My husband used to make fun of me eating vegan, but now he seems to look forward to me cooking for him. This is progress!

    • Sandra Kohlmann says

      My main goal with this blog is to show the world how “normal” vegan food can be. It’s really great to hear that your omni husband liked the stew. Wonderful!

    • Sandra Kohlmann says

      My favorite part of writing this blog is hearing that families like my recipes. Thanks for letting me know that you’ve enjoyed the stew. I love it, too!

  13. Sheena says

    Made this, absolutely love it! I changed some of the recipe slightly because I use whole wheat flour instead of white flour and apple sauce instead of oil. But it still turned out great! TY

  14. donna says

    I’ve made this a couple of times now, and it’s officially going into my rotation. I was looking for something similar to the chicken and dumplings my mom used to make, but which I haven’t had in years since going veg. It’s delicious as is – I made it as written the first time. The second time, I made some wild rice to serve it over to increase the # of servings, and added some kale just because I had some I needed to use. Thank you so much for this recipe!

  15. Marty says

    Thank you so much for sharing this recipe! I made this for dinner tonight and it is fabulous!! I became vegan a few years ago and I have wanted to find a delicious dumpling recipe to make for my family. My 8 year old also loves it! I’m excited to try some of the other recipes on your site!

    • Sandra Kohlmann says

      You are very, very welcome. There is nothing I like more about this blog, than hearing that little kids are enjoying my recipes. It thrills me every time. Let me know what you try next.

  16. Jesse says

    This looked so good. I decided to make it for dinner. It was very good. My wife had 2 bowls and asked me to make it tomorrow. Thank you for the recipe.

  17. Debbie says

    Help! Is there anything that I can do with the mush that is my dumplings? I tried to use coconut flour to make these, but pulled them right back out as it just didn’t look right. We’re gonna eat the stew as is and I’m going to have to find a way to make clean dumplings some other time.

    Smells delicious, though! Can’t wait…

      • Debbie says

        No worries! I chalked it up to education. The stew was delicious. Between myself, hubs and 2 teenaged boys, there is none left! Thank you, I’ll be making this again!!

  18. Marfigs says

    I sent this to my husband today asking if he thought I should make it and he especially walked across the library just to tell me “YES”, so I guess this stew is our weekend treat! :D

    I’m just wondering how many servings one gets out of this batch? I haven’t eaten dumplings in years and usually stay clear of starchy potatoes, so I’m not sure how much one should actually be consuming!

    Can’t wait to make this deliciousness :D

    • Sandra Kohlmann says

      It really depends on your appetite. I’d say anywhere for 6-10 servings, or more. I wasn’t paying attention when I last made if. If you’re concerned about the carbs, you could serve it over a bed of hearty greens, like chard or kale.

      • Marfigs says

        Thanks for the reply! I usually like to plan ahead for all the things I want to make and how long they will last – this looks so divine that we’ll have no problem snapping up the servings :D

      • Marfigs says

        By the way, does this sort of stew freeze well? We usually make our weekly foods in excesses and then freeze for weekday noshing, but with the dumplings and all that I’m not too sure! :)

        • Sandra Kohlmann says

          This is one dish I wouldn’t freeze. I’ve found that potatoes can get kind of spongey when frozen in a stew. And I have no idea how the dumplings would hold up.

  19. Teresa says

    I made this tonight and it came out amazing. Honestly, it is the best soup/stew I have ever had. Awesome recipe! Thanks.

    • Sandra Kohlmann says

      Will you let me know how it turns out, and any adjustments you make? I’d love to add slow cooker instructions to the recipe. Hope you love it!

    • Sandra Kohlmann says

      I don’t work much with coconut flour, so I’m not sure. I know coconut absorbs more liquid, so you may need to reduce the amount. The dumplings would probably be much denser. If you make them with coconut flour, let me know how they turn out. I’d love to know.

  20. Michelle says

    Yum! Just made this for dinner and the kids love it! I added an extra 1 1/2 cups water, which I thought was necessary as it looked like a lot of potatoes and I was glad I did. I left out the sweet potatoes, as my girls like them only plain and I ran out of dried parsley, so I added basil to the dumplings, which I love. I also omitted the sage and oregano, but it came out great! Thanks for sharing such a comforting recipe!

    • Sandra Kohlmann says

      Glad you made it work with the additional water and the adjustments to the herbs. Basil in the dumplings must have been delicious. Thanks for letting me know you made it and that your kids liked it. It made my day!

  21. Corinne says

    I’m so excited to find new blogs, especially in the Fall. My cousin told me about yours and also one called “Cooking With Mr. C.” which is on Facebook and is also a blog. I just “Liked” his page and came directly to your site. I’m so excited. My kids love when I find new blogs. Thank you. Corinne


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