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Hearty Vegan Vegetable and Dumpling Stew
Hearty Vegan Vegetable and Dumpling Stew

Hearty Vegan Vegetable and Dumpling Stew
A comforting and easy-to-make vegan stew packed with vegetables and fluffy dumplings.
Hearty Vegan Vegetable and Dumpling Stew

To provide a balanced and nutritious lunch with sufficient energy, protein, carbohydrates, and vegetables for the day, without being too heavy.

Ingredients:
1
Servings
  • 100
    g
     carrots
  • 100
    g
     potatoes
  • 50
    g
     celery
  • 50
    g
     leeks
  • 400
    ml
     vegetable broth
  • 2
    clove
     garlic
  • 1
    tsp
     dried thyme
  • 50
    g
     soy flour
  • 20
    g
     nutritional yeast
  • 1
    item
     onion
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Hearty Vegan Vegetable and Dumpling Stew
Instructions:
  1. Finely chop the carrots, potatoes, celery, and leeks.
  2. In a large pot or Dutch oven, sauté the chopped onion and garlic in a little olive oil until softened.
  3. Add the carrots, potatoes, celery, and leeks to the pot and cook for 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth, add the thyme, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
  5. In a separate bowl, whisk together the soy flour and nutritional yeast until smooth. Gradually add cold water until a thick, smooth batter forms. The consistency should be similar to thick pancake batter.
  6. Once the vegetables are tender, gently stir in the dumpling batter. Do not over-stir. Cover and let it simmer for another 15-20 minutes, or until the dumplings are cooked through and have puffed up.
  7. Serve hot, optionally garnished with fresh herbs.
Nutrition Per Serving 879 g Per 100g
Energy 491.9 kcal 56 kcal
Protein 41.9 g 4.8 g
Fibre 27.2 g 3.1 g
Salt 5 g 0.6 g
Sugar 13.4 g 1.5 g
Carbohydrates 74.7 g 8.5 g
Fat 5.1 g 0.6 g
Environmental Per Serving 879 g Per 100g
CO2 2.1 kg 0.2 kg
Water 2 l 0.2 l
  • 100
    g
     carrots
  • 100
    g
     potatoes
  • 50
    g
     celery
  • 50
    g
     leeks
  • 400
    ml
     vegetable broth
  • 2
    clove
     garlic
  • 1
    tsp
     dried thyme
  • 50
    g
     soy flour
  • 20
    g
     nutritional yeast
  • 1
    item
     onion
1
Servings
0

Finely chop the carrots, potatoes, celery, and leeks.

In a large pot or Dutch oven, sauté the chopped onion and garlic in a little olive oil until softened.

Add the carrots, potatoes, celery, and leeks to the pot and cook for 5 minutes, stirring occasionally.

Pour in the vegetable broth, add the thyme, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.

In a separate bowl, whisk together the soy flour and nutritional yeast until smooth. Gradually add cold water until a thick, smooth batter forms. The consistency should be similar to thick pancake batter.

Once the vegetables are tender, gently stir in the dumpling batter. Do not over-stir. Cover and let it simmer for another 15-20 minutes, or until the dumplings are cooked through and have puffed up.

Serve hot, optionally garnished with fresh herbs.

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