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Vegan Stew and Dumplings

Vegan Stew and Dumplings

Brought to you by: Ocado
    4 serving
4.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

You can make this hearty vegan stew and dumplings with vegetables you’ll probably have in the kitchen already. Made with fresh chilli and spiced with cumin and smoked paprika, with coriander-infused vegan dumplings, this plant-based stew is full of goodness and boasts light Mexican flavours. It only takes 15 mins of prep time, before you leave the stew to bubble away and it’s bound to make you feel warm and nourished on a cold evening. We reckon that anyone will love this tasty dish. Looking for more vegan recipes? Look no further.
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  • 1 tbsp olive oil
  • 20g vegan butter
  • 1½ tsp sea salt
  • 1 tsp smoked paprika
  • 1 red chilli, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 large red onion, sliced
  • 200g celery, sliced
  • 2 medium carrots, sliced
  • 1 medium sized sweet potato, cut into small chunks
  • 100ml red wine
  • 500ml vegetable stock
  • 1 tin chopped tomatoes (400g)
  • 1 tbsp wholegrain mustard
  • 2 bay leaves
  • 1 medium courgette, sliced then halved
  • 1 tin kidney beans (400g), drained and rinsed
  • 100g self-raising flour, plus more for coating the dumplings
  • 2 tsp nutritional yeast
  • 1 tsp ground black pepper
  • ½ tsp ground cumin
  • 50g vegetable suet
  • 15g fresh coriander, chopped, plus more to serve


Step 1

Add the oil to a large cast iron casserole dish over a medium heat, followed by the vegan butter, 1 tsp of the sea salt, the smoked paprika, red chilli, garlic, red onion, celery, carrots and sweet potato. Stir together and sauté for 10 mins.

Step 2

Add the red wine and mix well, followed by vegetable stock, chopped tomatoes, mustard and bay leaves, then stir again.

Step 3

Mix in the courgette and kidney beans, cover and leave to simmer over a low heat for 30 mins.

Step 4

Preheat the oven to 180°C/160°C fan/gas 4.

Step 5

While the stew cooks, begin making your dumplings. Add the self raising flour, ½ tsp sea salt, the nutritional yeast, black pepper and cumin to a large bowl, then mix together.

Step 6

Add the vegetable suet and coriander, and rub into the dry mixture, then gradually add 50ml water and mix well to form a firm but pliable dough.

Step 7

Roll the dumplings into 10 balls and then dust each of them lightly with flour then set aside ready for cooking.

Step 8

Take the stew off the heat, add the dumplings on top of the stew, cover and bake in the oven for 20 mins at 180°C/160°C fan/gas 4 and then uncover and bake for a further 10 mins until the dumplings turn golden brown.

Step 9

Serve with more chopped coriander and cracked black pepper.

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