Vegetable Stew with Cheesy Dumplings

Hello Beans

What better winter warmer is there than a comforting stew. Such a yummy meal on a cold winter’s night. This recipe is a 100% Vegan Vegetable stew with some gorgeous cheesy dumplings 😀 Enjoy!

Note – I have put a variation with the ingredients e.g. 150g – 200g of potatoes as well as not using any measurements for the herbs as it’s up to you how much of each you use. A lot of the ingredients are also optional, you can mix and match your veg. Play around with the recipe and make it your own. 


2 Carrots
150g – 200g White potatoes
1 Celeriac
1 pack of baby leeks or 1 large
3 Medium-small parsnips
6 Small-medium Turnips
2 Vegetable stock cubes or 1 stock cube and some gravy granules
2tbsp Margarine
1 Tin of chopped tomatoes
1/2 tsp Marmite or Vegemite
50g plant-based mozzarella (I used Violife)
Salt & Pepper

For the dumplings 
130g Flour
1 small tsp Bicarbonate of soda or baking powder
Salt & Pepper

Method (serves 4-6)

Prep and chop all your ingredients for the stew into good-sized chunks of your choosing.

In a large pan. Fry them off in the margarine, cooking on a low – medium heat for 10 mins.

Add your tinned tomatoes, marmite, herbs and stock cubes. Give it a good stir. Then add boiling water to cover your veg. (I added a little more than this as I used the leftovers for soup the following days).

Put a lid on your pan. Simmer on a low to medium heat for 1 1/2 – 2 hours (at least 1 hour).

When your stew is nearly done turn the oven onto 200°C main or 180°C fan.

Make your dumplings by combining all the ingredients and adding a little water at a time to form a dough. Split this and mould into 6-8 balls.

Pop these in your stew and then cook in the oven for 20 mins without the lid.


Enjoy your delicious winter comfort food. Such an easy recipe to make from scratch, very versatile and so darn yummy!

Enjoy beans!