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Home Ā» Vegan and Oil-free Recipes

Vegan Stew with Dumplings

Published: Jan 19, 2021 Ā· Modified: Jan 12, 2022 by šŸ’š Liz

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This creamy loaded Vegan Stew with Dumplings is flavorful, satisfying, easy to make. Ready in less than 30 minutes, this cozy stew features amazing, fluffy dumplings that are easier than you think.

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Vegan Dumpling Soup in a bowl

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Hey Internet, in the winter it always comes back to soups for me. They’re easy, they’re usually fast (mostly because I’m really impatient), they’re easy to pack a lot of veggies and nutrients into, and they’re pretty cheap too. Of course, they warm us up and satisfy our hunger and cravings.

Is this a soup or a stew? I don’t know. Stews are usually thick, loaded with lots of stuff. This is, but there’s also a good amount of broth, you know?

I’m gonna call it a stew to make things simpler, but you can customize it to your liking--add more or less broth according to your preference.

Making a vegan soup or stew is actually even easier than a meat soup, since you don’t have to worry about meat being underdone. I’ve packed a lot of great stuff into this vegan stew with dumplings so I hope you’ll keep reading and make it yourself.

The one thing I’ve been wanting to try for a while is making vegan soup dumplings. You know, those drop-type dumplings. 

I mean, I love dumplings of all sorts. On my site I already have vegan matzo ball soup and vegan pierogi. 

I also love momo, dim sum, gyoza, and more dumplings from countries in Asia, but today, we’re focusing on what are probably the fastest and easiest dumplings you can make.

There is a little trick to making these dumplings super fluffy: baking powder! This makes them puff up and get fluffy.

Of course, you have to also cook them for the right amount of time, and the dough itself needs a slight bit of fat to be really perfect.

This soup / stew is also loaded with veggies, beans (butter beans are SO good in this), spices, my favorite Bouillon, and a creamy boost added at the end. If you haven’t tried making vegetable soup creamy, my friend, you will love this.

It's also perfect for kids and picky eaters--so if you're looking for more of that kind of thing, check out my list of vegan kid-friendly recipes or my list of 50+ vegan snacks for kids!

Keep reading to find out exactly how you can have a delicious warming vegan stew and dumplings in 30 minutes or less.

Ingredients for the dumpling dough

What You’ll Need

Let’s start with the dumplings since they are the star of this recipe for sure!

You only need 5 simple ingredients to make these vegan soup dumplings: flour, canned coconut milk (can sub melted vegan butter or oil), baking powder, salt, and warm water. See the below section ā€œWhat Substitutions Can I Makeā€ if you want to customize the recipe.

Now, the stew / soup. I’ve chosen vegetable broth because I love how well it goes with everything here, but you can use vegan chicken broth or even vegan beef broth if you prefer.

My favorite vegetable broth is Better Than Bouillon Roasted Vegetable Base--which you just mix with hot water. 

The Better Than Bouillon brand is much more economical than prepared broth, has better flavor in my personal opinion, and lasts forever in the fridge.

However, vegetable bouillon cubes or store bought broth will also work. These, in my opinion, do not have as much flavor as the Better Than Bouillon, so you may want to add salt and pepper, more spices, or more herbs.

Okay, next. Veggies.

You can really use any type of veggies you like in here. I used classic soup veggies: onion, garlic, celery, and carrots. I also added mushrooms and spinach.

Keep in mind that harder veggies like potatoes will take a bit longer to cook, so either chop them very small or just simmer your soup a little longer to cook them till they’re almost done and then proceed to the dumpling step.

It's optional, but I like beans in my stew. Butter beans are awesome in this, but any beans will work.

Herbs and spices: because I used Better Than Bouillon which packs a lot of flavor, I only added a bit of dried Italian herbs (just a store bought blend) and some smoked paprika. But use what you like!

Finally, I added a splash of canned coconut milk at the end to make this soup super creamy and warming. It’s optional but I HIGHLY recommend it. I’ll never go back to clear soup… sounds silly but it’s a game changer for sure.

Ingredients for the soup

What Substitutions Can I Make?

Flour

The flour you use should be light enough to create a fluffy dumpling. I recommend unbleached all purpose flour.

If you want to make this gluten-free, I recommend trying a good quality cup for cup flour, like Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur Measure for Measure Gluten-Free Flour. I’ve had lots of success in gluten-free cooking/baking with these brands.

Dumpling dough in a bowl

Baking Powder

If you don’t have baking powder, you can use baking soda or omit it all together, but read this:

The first time I tested this recipe I used baking soda, and the dumplings turned out but they were a bit dense. They still floated, but they weren’t as good as I knew they COULD be. That’s why I tried baking powder.

You can also completely omit it, but again, your dumplings may turn out a bit dense. Some people like dense dumplings and that’s totally cool too. 

But this recipe makes fluffy vegan soup dumplings, so if that’s your thing, pick up some baking powder before you try this recipe.

Coconut Milk

I use canned coconut milk in two places in this recipe: in the dumplings themselves and in the soup. Coconut milk is my favorite creamy friend to add in cooking and baking recipes.

In the dumplings, you can use melted vegan butter or a neutral flavored oil instead.

In the soup, it’s totally optional but the creaminess it adds to the final soup is so good. You can substitute cashew cream, vegan plain yogurt, or a thick non-dairy milk.

Using a small spoon to add the dumpling dough to the soup

Tips for Making Vegan Stew with Dumplings

  • So I recommend having all your veggies chopped up ahead of time because it just makes things easier. But, if you’re good at multitasking, you can always combine steps to save even more time.
  • Start by making the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Use a spoon or spatula to make a well in the center and pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms. If it won’t come together, add a bit more warm water. If it’s really sloshy and wet, sprinkle in a bit more flour. This is a pretty forgiving dough. When it’s thick and somewhat sticky, cover it with a kitchen towel and set it aside.
  • Heat a large, wide pot over medium high heat. If you don’t like to cook with oil like me, add your onions, carrots, celery, and a few tablespoons of water to the pot and saute for 3-4 minutes until the onions are translucent. Add water a splash at a time if the veggies start to stick.
  • Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.
  • Now add the mushrooms, broth, any extra water, and the beans and bring everything to boil. Unless you’re using harder veggies like potatoes that are not very finely sliced (like the carrots and celery), you should be ready for the next step.
  • Using a spoon (I like to use a smaller spoon), grab a small amount of dumpling dough. Keep in mind they will puff up, so grab less than you think you need. The perfect size for me was about  2 - 2 ½ teaspoons of dough. Push it off your spoon carefully into the broth. It’s ok to dip your spoon into the liquid to coax it off. Repeat with the rest of the dough, giving the dumplings a little breathing room in the pot. It’s OK if they touch after 30 seconds or so, but in that initial dunk they can stick a little, so just give them a little time.
  • Simmer the dumplings on that medium high heat for about 10-12 minutes. If your dumplings are bigger, they’ll need a little longer to cook. Remove one, cut it in half, and give it a taste. Try not to overcook your dumplings, as they may become hard.
  • If your dumplings are ready, stir in the spinach and then the coconut milk until the spinach has wilted and the soup is nice and creamy. Remove from heat and serve!
  • To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a small saucepan on the stovetop (on medium low) until desired temperature is reached.

More Cozy Vegan Soup Recipes

In the colder months, I can’t get enough soup. It fills me up, soothes a sore throat, and makes me feel all cozy and warm. Here are a few of my favorites:

  • Vegan Cream of Chicken Soup
  • Vegan Matzo Ball Soup
  • Tomato Soup with Vegan Grilled Cheese
  • Corn Chowder
  • Butternut Squash Carrot Ginger Soup
  • Vegan Double Chicken Noodle Soup
  • Creamy Mushroom Lasagna Soup (weird but good!)
  • Hearty Lentil Vegetable Soup

Anything Else?

As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does too. It’s rare that we both lick the bowl. 

This Vegan Stew with Dumplings is:

  • Cozy
  • Creamy
  • Savory
  • Luscious
  • Rich
  • Cozy
  • Satisfying
  • And perfect for meal prep or a holiday meal. It’s a crowd pleaser!

Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)  

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

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Bowl of vegan dumpling soup

Vegan Stew with Dumplings


★★★★★

4.9 from 25 reviews

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 12 cups 1x
  • Diet: Vegan
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Description

This creamy Vegan Stew with Dumplings is tasty, satisfying and easy to make. Ready in 30 mins, this cozy stew features fluffy dumplings.


Ingredients

Units Scale

Dumplings

  • 1 cup all purpose flour (see note 1)
  • 1 tsp baking powder (see note 2)
  • ¾ tsp sea salt
  • 2 tbsp coconut milk (or melted vegan butter/neutral oil)
  • ā…“ - ½ cup warm water

Soup

  • 1 medium sweet or yellow onion, diced
  • 3 ribs celery, sliced thinly
  • 3 medium carrots, sliced thinly
  • 3-4+ (to taste) cloves garlic, minced
  • 1 cup white or crimini mushrooms, chopped
  • 1 cup baby spinach or other greens
  • 1 15-oz can (or 1 ½ cups) butter beans (or beans of choice)
  • 4 cups vegetable broth (see note 3) + 2 cups water
  • 1 tsp dried Italian herbs blend
  • ½ tsp smoked paprika
  • ¼ - ā…“ cup canned coconut milk (see note 4)

Instructions

  1. Make the dumpling dough: In a medium bowl, whisk together the flour, baking powder, and salt. Use a spoon or spatula to make a well in the center and pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms. If it won’t come together, add a bit more warm water. If it’s really sloshy and wet, sprinkle in a bit more flour. This is a pretty forgiving dough. When it’s thick and somewhat sticky, cover it with a kitchen towel and set it aside.
  2. Saute the veggies: Heat a large, wide pot over medium high heat. If you don’t like to cook with oil like me, add your onions, carrots, celery, and a few tablespoons of water to the pot and saute for 3-4 minutes until the onions are translucent (you can of course use oil if you prefer). Add water a splash at a time if the veggies start to stick. Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.
  3. Bring to a boil: Now add the mushrooms, broth, any extra water, and the beans and bring everything to boil. Unless you’re using harder veggies like potatoes that are not very finely sliced (like the carrots and celery), you should be ready for the next step.
  4. Make and add the dumplings: Using a spoon (I like to use a smaller spoon), grab a small amount of dumpling dough. Keep in mind they will puff up, so grab less than you think you need. The perfect size for me was aboutĀ  2 - 2 ½ teaspoons of dough. Push it off your spoon carefully into the broth. It’s ok to dip your spoon into the liquid to coax it off. Repeat with the rest of the dough, giving the dumplings a little breathing room in the pot. It’s OK if they touch after 30 seconds or so, but in that initial dunk they can stick a little, so just give them a little time.
  5. Simmer: Simmer the dumplings on medium high heat for about 10-12 minutes. If your dumplings are bigger, they’ll need a little longer to cook. Remove one, cut it in half, and give it a taste. Try not to overcook your dumplings, as they may become hard.
  6. Add the spinach and coconut milk: If your dumplings are ready, stir in the baby spinach and then the coconut milk until the spinach has wilted and the soup is nice and creamy. Remove from heat and serve. Enjoy! I like to grind a little black pepper on top and sprinkle on a little fresh parsley.
  7. Store: To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a small saucepan on the stovetop (on medium low) until desired temperature is reached.

Notes

  • Note 1: The flour you use should be light enough to create a fluffy dumpling. I recommend unbleached all purpose flour. If you want to make this gluten-free, I recommend trying a good quality cup for cup flour, like Bob’s Red Mill 1:1 Gluten-Free FlourĀ or King Arthur Measure for Measure Gluten-Free Flour. I’ve had lots of success in gluten-free cooking/baking with these brands.
  • Note 2: If you don’t have baking powder, you can use baking soda or omit it all together. The first time I tested this recipe I used baking soda, and the dumplings turned out but they were a bit dense. You can also completely omit it, but again, your dumplings may turn out a bit dense. Some people like dense dumplings and that’s totally cool too. But this recipe makes fluffy vegan soup dumplings, so if that’s your thing, pick up some baking powder before you try this recipe.
  • Note 3: My favorite vegetable broth is Better Than Bouillon Roasted Vegetable Base--which you just mix with hot water. The Better Than Bouillon brand is much more economical than prepared broth, has better flavor in my personal opinion, and lasts forever in the fridge. I use 4 cups of broth and 2 cups of water because 6 cups of broth would be too salty and strong for me--but taste and adjust to your own preferences. Vegetable bouillon cubesĀ or store bought broth will also work. You may want to add salt and pepper, more spices, or more herbs. Vegan chicken brothĀ or even vegan beef brothĀ will also work.
  • Note 4: In the soup, it’s totally optional but the creaminess the canned coconut milk adds to the final soup is so good. You can substitute cashew cream, vegan plain yogurt, or a thick non-dairy milk.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Keywords: Vegan, Oil-Free, Soy-Free, Nut-Free, Sugar-Free, Can be Gluten-Free, Vegan Dumplings, Vegan Dumpling Soup

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Filed Under: Soups, Vegan and Oil-free Recipes Tagged With: fall, Vegan dumplings, Vegan soup, winter

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Comments

  1. Stephanie

    January 20, 2021 at 2:26 am

    My family loved this recipe. It was easy to make and So so so good! I used garbanzos because that’s all I had. Thank you

    ★★★★★

    Reply
  2. Liz

    January 23, 2021 at 7:00 pm

    Loved this recipe! I never make dumplings or anything with flour because I always think it will be too hard, but this recipe was so quick and also easy to cleanup.

    I didnt have celery, so I added a cauliflower broccoli mix along with the carrots. I also added a bit of turmeric, and some morning star veggie chik’n strips (the non battered kind!) at the end when i plated everything i put a bit of nutritional yeast over the top. I also think even adding a tiny bit of chopped ginger would go great with the soup and warm it up.

    Im definitely going to make this again, its so quick and easy and its yummy comfort food that’s great for winter. Thanks for the recipe!!(:

    ★★★★★

    Reply
  3. Nicole

    January 26, 2021 at 7:26 am

    This was so creamy and tasty! I highly recommend making it. One of my favorite soups that I’ll keep in my rotation.

    ★★★★★

    Reply
  4. Jamie

    February 01, 2021 at 3:48 am

    This soup was delicious! I pretty much stuck to the recipe, except I used baby Bella mushrooms and homemade veggie stock. My daughter even liked it and she doesn’t like soup, spinach or beans. When I make it again I will use two cans of butter beans.

    ★★★★★

    Reply
  5. Jordan Stellakis

    February 21, 2021 at 12:54 pm

    This soup is amazing. Comforting, delicious, and way easier than I ever would have thought a dumpling soup would be. Quick enough to make for lunch when you’ve got nothing planned to eat too! I added some fresh parsley and bay leaves and used Better than Bouillon’s No Chicken base and my omni parents ate it all and demanded they get the recipe. And my three kids and hubs downed it too :) Can’t wait to make it again - thank you!

    Reply
  6. Sean

    February 23, 2021 at 5:04 am

    We made this as part of our weekly meal prep. Had it for the first time tonight (made on Sunday). It was delicious! We made a few substitutions and I just went by your video no measuring. Rainbow carrots from the garden, left out the beans, and added soy curls. It was very simple to make, cheap, and even our four year old loves it! Definitely going to make this again!

    ★★★★★

    Reply
  7. Larissa

    February 25, 2021 at 4:31 am

    I just made this for the first time and it’s so good! I actually almost ate the ehole batch. I went to put it away and realized I was still eating it. I’m definitely keeping this in the rotation. Yum! I’m so full right now and still thinking about having the rest for tomorrow’s lunch.

    ★★★★★

    Reply
  8. Dee

    April 26, 2021 at 6:10 pm

    Made this recipe and it was really yummy! I like dumplings so it was great for me.

    ★★★★★

    Reply
  9. Christine

    May 04, 2021 at 11:29 pm

    Lovely comfort food dish. Will be making again. Everyone had seconds and the dumplings were a hit!

    ★★★★★

    Reply
  10. Anna

    October 04, 2021 at 10:47 am

    This recipe is so good!! Looking at the ingredient list, I was sceptical at first, but it turned out great :). I used leek instead of carrot and celery, and added ginger, chili and some other spices like clove. I also included oat-based cooking cream instead of coconut and added vegan chicken pieces instead of mushroom! Will definitely be making this again, it is so good yet so easy :). Next time I will add more dumplings because we were all fishing them out of the soup pan to add to our bowl!

    ★★★★

    Reply
  11. ilse

    October 18, 2021 at 7:50 pm

    Fabuous. since it's called a stew, I was expecting it to be thicker, but even though I used coconut cream instead of coconut milk, it was very much consistency of soup. But no matter, it was great, and yes, the dumplings are soooo good. Will make again

    ★★★★★

    Reply
  12. A

    October 20, 2021 at 1:26 am

    I added extra carrots plus zucchini and 1 1/2x the dumplings so it was almost a stew. It was so good! Even the meat eaters loved it!! We will definitely make it again!!

    ★★★★★

    Reply
  13. Mata

    October 25, 2021 at 6:23 am

    Great flavor and texture. I think next time I will use gnocchi instead and make it easier even.
    Thanks for another great recipe.

    Reply
  14. Breanne

    December 01, 2021 at 4:21 am

    10 stars if I could! My husband and I were both very pleased with this stew! I thought I made the dumpling dough a little bit heavy but they still cooked nicely and my husband had no words because he loved it so much! Thank you for posting this tasty recipe.

    ★★★★★

    Reply
  15. Lauren D

    December 14, 2021 at 1:21 pm

    This is hands down my new favorite stew/ soup! It was super easy to make and was so hardy, creamy and satisfying!
    Note: Me & the hubs aren’t huge fans of coconut milk so we sautĆ©ed the veggies in a little bit of oil and then at the end, used cashew yogurt instead.
    Turned out perfect 🤩

    ★★★★★

    Reply
  16. Amber Young

    January 07, 2022 at 9:02 pm

    Just made this morning & it’s delish!

    ★★★★★

    Reply
  17. Brigitte

    January 08, 2022 at 11:04 pm

    This was absolutely delicious! I added potatoes, cut small. My son had seconds. I will definitely be keeping this one! Thank you 😊

    ★★★★★

    Reply
  18. Louisa

    January 22, 2022 at 5:53 pm

    Made the soup a little differently. Added Kale instead of spinach and vegan chicken stock. Loved it, the dumplings were just like I remembered as a kid. Big thumbs up for comfort cooking. šŸ‘šŸ»šŸ‘ŒšŸ»šŸ¤¤

    ★★★★★

    Reply
  19. Catherine

    February 04, 2022 at 1:34 am

    Great recipe! Awesome dumplings! Thank you!

    ★★★★★

    Reply
  20. Dani

    February 05, 2022 at 12:12 am

    Made this tonight and it was fantastic! Thanks so much for the recipe, I'll definitely be making it again soon and often. X

    ★★★★★

    Reply
  21. Victoria

    March 31, 2022 at 11:31 pm

    Excited to try this recipe! Just so you know the video doesn't play right... it starts off on the right video but then after the second ad a teriyaki chicken video plays instead of the rest of this one.

    ★★★★

    Reply
  22. Jess

    September 24, 2022 at 1:45 am

    This was SO good! I doubled the butter beans because I felt like it needed more and it was perfect. Thanks so much for the recipe!

    ★★★★★

    Reply
  23. Cindy

    October 10, 2022 at 8:57 pm

    This soup is amazing, and so easy.

    ★★★★★

    Reply
  24. NC

    October 11, 2022 at 12:30 am

    This is our "special occasion" stew. I just made it for Canadian Thanksgiving since it's just the three of us--and I don't have to spend all day cooking. I shredded up some tofu, coated it in poultry seasoning, fried it and put it in in place of the beans (couldn't get butter beans). The roasted vegetable "Better than Boullion" was $4 more than the vegan chicken Better than Bouillon so we opted for that. Turned out fantastic.

    I'm grateful for you and your amazing vegan comfort food recipes!

    ★★★★★

    Reply
  25. Stephanie Zick

    October 23, 2022 at 4:12 am

    My kids loved helping throw these together and then in the stew, wonderful recipe it’s going in the box!

    ★★★★★

    Reply
  26. Julia

    February 02, 2023 at 1:11 am

    This turned out delicious! I was lazy and didn’t separate the dumplings from the rest of the soup when I stored it, but my leftovers still turned out great.

    ★★★★★

    Reply
  27. Ken

    February 04, 2023 at 12:30 am

    I make this all. The. Time. It’s so incredible exactly as written. I just double up on the dumplings as we fight over them :). Thanks for the incredible recipe!!!!

    ★★★★★

    Reply

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Hi, I'm Liz!

I develop plant-based comfort food recipes that are delicious, easy, and budget-friendly. My husband Paul and I created Zardyplants to share our fun, delicious food with the world. But what does the name Zardyplants even mean?

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