Vegetable Stew and Dumplings
Serves Up to 6 Difficulty 3/5 Ingredients 23 Steps 14
Ingredients
Stew
- 4 medium potatoes
- Margarine or olive oil (or a mixture of both)
- 4–5 large carrots, peeled and sliced
- 2 medium sized onions, chopped
- 4–5 sticks of celery, chopped
- 1 large green bell pepper, roughly chopped
- 1 large red bell pepper, roughly chopped
- 2 level tablespoons flour
- 1 tin (400 g) tomatoes, chopped
- 2 tablespoons tomato paste
- 1 (or more) cloves of garlic, crushed
- 2 teaspoons vegan dehydrated vegetable stock
- 1 dessert spoon (2.5 teaspoons) yeast extract spread (Marmite)
- 1 tin (260 g) butter beans or chickpeas (or a mix of both)
- ½ cup (200 g) frozen or fresh garden peas
- Salt to taste
- Ground black pepper to taste
Dumplings
- 110 g (4 oz) self-raising flour
- 50 g (2 oz) margarine
- 1 teaspoon baking powder (optional)
- 1 teaspoon baking soda (optional)
- 1 pinch of salt
- Ground black pepper to taste
Steps
- Peel the potatoes. Cut into roughly 4 cm (1½-inch) chunks.
- Heat the margarine on low heat in a large saucepan. Add the potatoes, carrots, onions, celery and bell peppers. Stir to coat in oil.
- Sweat the vegetables 3 minutes. Season well. Add the flour. Stir to coat.
- Stir in the tin of chopped tomatoes and the tomato paste. Add enough water to cover.
- Simmer gently 3 minutes, stirring occasionally.
- Stir in the stock/bouillon, yeast extract and garlic.
- Cover with the lid slightly ajar. Simmer gently on low heat 35–50 minutes. Stir occasionally to prevent sticking and burning.
- Make the dumpling mixture: sift the self-raising flour, baking powder and baking soda into a large bowl. Cut in the margarine. Add a pinch of salt and fresh ground pepper.
- Add a very small amount of cold water. Pinch-mix with fingers to make a strong, sticky dough.
- Test the stew: a carrot should be semi-cooked but firm. Then add the butter beans and peas.
- Taste. Adjust seasoning with salt and pepper.
- Place walnut-sized lumps of dough, evenly spaced, on top of the simmering stew.
- Replace the lid. Cook another 20–25 minutes until the dumplings are large, light and fluffy.
- Serve piping hot from the pan with crusty bread and prepared yellow mustard.
Source. Adapted from “Cookbook:Vegetable Stew and Dumplings” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.