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Vegetable Stew with Herby Dumplings
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Vegetable Stew with Dumplings

This Vegetable Stew has a rich, hearty broth, lots of soft chunky vegetables and is topped with herby dumplings that are crisp on the outside and soft and fluffy in the middle.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: British
Keyword: bay leaves, carrot, chestnut mushrooms, mixed herbs, mushroom, non-dairy butter, nutritional yeast, parsnips, peas, potatoes, sage, self raising flour, thyme, vegetable stock, vegetable suet, white wine
Servings: 4 people


  • 25 grams non-dairy butter
  • 12 shallots
  • 200 grams chantenay carrots
  • 200 grams parsnips cubed
  • 250 grams potato peeled and quartered
  • 4 cloves garlic minced
  • 1 tbsp plain flour
  • 300 millilitres white wine
  • 500 millilitres vegetable stock
  • 4 sprigs thyme
  • 4 bay leaves
  • 4 sage leaves
  • 150 grams chestnut mushrooms Cut into thick slices
  • 100 grams frozen peas

For the dumplings


  • Melt the butter in a heavy bottomed pan and add the shallots and a pinch of salt.
  • Fry the shots for 5 minutes before adding the carrots, parsnips and potatoes to the pan.
  • Fry for a further 5 minutes until the vegetables have started to soften.
  • Add the minced garlic and flour and stir to ensure all of the vegetables are coated in the flour.
  • Pour over the white wine and stir well to ensure all of the flour has dissolved.
  • Add the stock to the pan along with the thyme, bay and sage leaves and bring to a simmer.
  • Transfer the contents of the pan to a casserole dish and add in the mushrooms and peas.
  • Cover the casserole dish with a lid and place in the centre of the oven
  • In the meantime, make the dumplings by stirring together the self-raising flour, suet, nutritional yeast, mixed herbs and a little salt and pepper.
  • Add 5 tbsp of cold water to the dumpling mix and bring together gently until its formed a pliable dough (add the remaining 3 tbsp of water if required).
  • Remove the lid from the casserole dish.
  • Split the dumpling dough into 4 pieces and place them on top of the stew.
  • Place the casserole dish back into the oven (uncovered) for another 20-25 minutes or until the top of the dumplings are crisp and golden.


To make the shallots easier to peel, place them in a bowl and cover with hot water for 5 minutes before peeling.