Fall is pretty much here, so I am here for all the cozy meals. Well, you have heard of chicken and dumplings, but I am here to present this hearty vegan “beef” and dumplings! This very easy vegan stew is topped with fluffy incredible dumplings. All cooked in one pot on the stove. It is so easy and comforting. Also, it will feed a crowd if you have any fall visitors or a big family of hungry vegans. Or a big family, period. Because you certainly don’t need to be vegan to enjoy this dumpling stew!
What You Need For This Vegan Stew:
- Vegan Steak Tips: I used Beyond brand, but you can also use mushrooms, lentils or anything else you like to replace beef with in recipes.
- Onion, Leek, Carrots, Parsnips, Potatoes: These are the veggies that cook with the “beef”.
- Garlic and Oil: To help make the flavor incredible.
- Tomato Paste and Balsamic Vinegar: These give the stew such a rich flavor.
- Broth and Beer: I used vegan beef broth and dark beer. However, vegetable broth works and you can just use more broth instead of beer if you prefer.
- Sage, Thyme and Rosemary: Fresh, these are added to the stew and then removed before the dumplings are put on top.
- Self Rising Flour: To start the dumplings.
- Garlic Powder, Sugar and Salt: To flavor the dumplings.
- Non-dairy Milk and Vegan Butter: These are the wet ingredients for the dumplings.
There is nothing more inviting when the weather gets chilly than this vegan “beef” and dumplings. A big bowl of steamy, hearty stew, with those soft and warm dumplings. Like an incredible biscuit, cooked right with the stew. This is one of the best things I have eaten in a while. You can also use the stew recipe as a base. Changing it to meet your needs or use up some of the veggies you have on hand or need to use. You can skip the fake meat if that isn’t your thing and do all veggies for this stew.
Why Should You Make This “Beef” and Dumplings?
- It is super easy to make.
- Everything is cooked in one pot!
- This is the coziest meal of all time.
- A bite of the “beef” stew and dumplings will knock your socks off.
- Perfect to feed a whole family.
Hearty Vegan “Beef” and Dumplings
Ingredients
- 2 Tablespoons Olive oil
- 10 Ounces Vegan steak, I used Beyond Steak tips or mushrooms or lentils
- 1 Small Sweet onion, diced
- 1 Leek, chopped
- 2 Small Carrots, chopped
- 2 Small Parsnips, chopped
- 2 Medium Yukon gold potatoes, diced
- 6 Cloves Garlic, chopped
- 3 Cups Vegan "beef" broth or vegetable broth
- 1/3 Cup Stout beer, vegan( I used Sierra Nevada Stout) or more broth
- 3 Tablespoons Tomato paste
- 1 Tablespoon Balsamic vinegar
- 2 Sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 4 Fresh Sage leaves
- Salt and pepper to taste
Dumplings
- 2 Cups Self rising flour
- 1 teaspoon Salt
- 1/2 teaspoon Garlic powder
- 2 teaspoon Organic cane sugar
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 1/4 Cup Vegan butter, melted
Instructions
- Heat the olive oil in a large soup pot on medium high. Add the vegan beef(or mushrooms or lentils). Sauté, reducing heat as needed, for 2 to 3 minutes or the vegan beef starts to brown.
- Add the onion, leek, carrots, parsnips, potatoes and garlic to the pot with the vegan beef. Toss to combine everything and then season with a few pinches of salt and pepper.
- Cover the pot and sauté all the veggies with the vegan beef for about 2 minutes.
- Uncover the pot, pour in the vegan beef broth, beer, tomato paste and balsamic. Stir to combine everything.
- Add the thyme, rosemary and sage to the pot. Stir.
- Cover the pot, bring to a simmer, reduce heat to medium low and let simmer for about 15 to 20 minutes or until the potatoes are fork tender.
- While the stew simmers, make the dumpling mixture. In a large mixing bowl, whisk together the self rising flour, salt, garlic and sugar. Pour the non-dairy milk and melted butter into the dry ingredients, then stir to combine everything until fully combined.
- Once the potatoes are tender, remove the thyme, rosemary and sage leaves from the pot with some tongs. Discard.
- Taste and adjust seasonings, adding more salt and pepper if needed.
- Then drop about 1/4 cup dollops of the dumpling mixture all over the top of the stew. Cover the pot again and let simmer for 20 to 22 more minutes or until the dumplings are cooked through.
- Serve a bowl of the stew topped with a few dumplings on top!
Video
Nutrition
Could you use TVP in this? How much would you think? I always have it around and am always looking for more ways to use it.
Yes! I think TVP would be great for this!
It smells like my beloved late grandma’s house in here! Made the recipe to a T and it was such a beautiful, nostalgic, cozy meal. Thank you so much, Lauren! ❤️
I was so excited to see this new recipe and I made it tonight. It’s been getting a little chilly here in the PNW and this was the perfect recipe to welcome the autumn solstice. I followed the recipe but had to substitute tomato sauce for the paste as I was out 🙁 anyway, this recipe is awesomely delicious as written. Go make it!
DELICIOUS ! So easy to put together. The house smells amazing too. 🙂 It’s a big hug in a bowl- comfort food at its best!