Monday, March 1, 2021

Vegan Stew and Dumplings

 Vegan Stew and Dumplings

Meet my vegan soup and my dumplings. Taste-packed, affordable, and faster than regular soups, vegan stews and meatballs are the right food . Easy, fast and affordable.


FOR the stew

▢1 tablespoon of vegetable oil

▢6 cloves of garlic

▢1 onion

▢2 carrots

▢3 celery stalks

▢½ can of washed and dried canellini beans

▢150 g potatoes about 1/2 large potato

550 ml of vegetable stock

▢1 tablespoon of thyme

▢ 2 tablespoons of tomato puree

▢2 teaspoon of yeast extract

▢1 teaspoon paprika powder

▢1 teaspoon parsley

▢1 teaspoon black pepper

▢1 teaspoon onion powder

▢2 tablespoons cornstarch mixed with 2 tablespoons water

▢ optional: additional vegetable stock or water


▢120 g white flour

▢¼ teaspoon of salt

▢1 teaspoon leaven

1 tablespoon thyme or other ingredients like parsley and chives

▢1.5 teaspoon nutritional yeast

▢1 tablespoon of vegan butter

▢1 tablespoon shallot powder

▢130 ml unsweetened soy milk or other unsweetened and unsweetened vegetable milk


1.Wash and chop all of your vegetables.

2.Heat vegetable oil during a large skillet. Add chopped onions and crushed garlic. Slow fry for five minutes.

3.Add the carrots and celery and saute gently over low heat for an additional quarter-hour until soft.

4.Then add all the remaining ingredients except the cornstarch. bring back a boil and let it simmer for quarter-hour . Watch rock bottom of the pot to form sure your vegetables don't stick with rock bottom .

5.After quarter-hour of boiling, it is time to thicken your stew. Dissolve 2 tablespoons of cornstarch in 2 tablespoons of water. Add it to your stew. Stir well and let it simmer until your vegetables are cooked through - about 15 to twenty more minutes.

6.Remember to stir rock bottom of the pan every now then to stop the vegetables from sticking to rock bottom of the pan. you'll also got to add a touch water to the stew if it's too dry.

7.Meanwhile, use a separate bowl to organize your meatballs. Combine all of your dry ingredients (flour, salt, leaven , nutritional yeast and herbs).

8.Gradually add the vegan butter. confirm your vegan butter is at temperature as this may help it dissolve better. attempt to mix the butter together with your dry ingredients the maximum amount as possible, employing a spoon to press the butter against the sting of the bowl. Then add unsweetened vegetable milk and blend well.

9.Using a spoon or cup , remove your meatball mixture and add it to your stew. I usually use a cup ⅛ which can make 6 meatballs (as written on the first recipe - adjust if you're changing batch sizes).

10.Place your meatballs on top of the vegetables in order that they don't sink. Cook for 8 minutes without a lid, then add a touch more water to your stew (100-200ml - adjusting if you're making more / but the first recipe) and cook, covered, for 12 minutes.

11.Make sure to stir the stew gently round the meatball so it doesn't stick with rock bottom of the pan. do not be afraid to maneuver the dumplings if necessary.

12.Once your meatballs are cooked (you will notice that the meatballs are hard and alter color), serve your stew with extra fresh thyme.