Plant-Based Winter Stew with Chunky Vegetables & Herb Dumplings

At this time of year I love comfort food like stews, casseroles and one pot wonders. This delicious Plant-Based Winter Stew with Chunky Vegetables and Herb Dumplings falls into the last category – it’s a one pot wonder!

It’s packed with winter root vegetables, baby onions and is topped with homemade dumplings. Don’t be put off by the time it takes to make, you’re only really involved for about 20 minutes or so, as long as you keep popping back to give it a stir.

Remember to flour your hands first before you roll your dumplings otherwise they’ll stick to your hands!

I served mine with broccoli and cavolo nero, also known as black kale, black cabbage, Tuscan kale, or by its Italian names lacinato and nero de Toscana.

I’d love to hear how you get on making my Plant-Based Winter Stew with Chunky Vegetables and Herb Dumplings. Let me know in the comments section below. Thank you!

Oh, and don’t forget to share it with your friends and family using the buttons to the left of this page.

Plant-Based Winter Stew with Chunky Vegetables

Plant-Based Winter Stew with Chunky Vegetables

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • Pots
  • Wooden spoon
  • Sharp paring knives


  • 450 g baby onions or shallots halved if large
  • 4 whole garlic cloves crushed
  • 3 large carrots cut into large diagonal pieces
  • 3 sticks celery cut into chunky pieces, again cut diagonally
  • 2 parsnips cut into chunky pieces, diagonally
  • 1 tablespoon wholemeal plain flour
  • 1 tablespoon chopped fresh thyme
  • 1 litre vegetable stock I use Marigold vegan bouillon
  • 1 tablespoon vegan Worcestershire sauce
  • 4 tablespoons tomato puree
  • 4 bay leaves
  • 250 g butterbeans if using a can, drain the water and rinse first
  • 75 g self raising wholemeal flour
  • 25 g vegan suet
  • 4 tablespoons mixed fresh herbs or 2 tbsp dried herbs. I used thyme rosemary, parsley and sage


  • Take a large pot and add 2cm or 1 inch of water then add the onions, carrots, parsnips, celery and garlic. Cook for 10 to 15 minutes until soft. If the water evaporates too quickly, just add a little more. Keep stirring to ensure they don't stick to the bottom.
  • You're looking for the veg to soften and get a golden glow about them.
  • Sprinkle the plain flour over the veg, stir to mix it with the veg for one minute. Set aside.
  • In a bowl, add the stock, Worcestershire sauce, thyme and tomato puree. Add to the pot with the veg stirring to combine all the ingredients together. Add the bay leaves.
  • Bring to a boil, then turn down and simmer for 15 minutes. Keep checking it so it doesn't catch on.
  • Meanwhile, you can make the herb dumplings. Sift the wholemeal self raising flour into a bowl and stir in the vegan suet, herbs and a pinch of salt. Divide the mixture into four balls, making sure that you rub your hands with flour first so they don't stick to your hands!
  • Add the butterbeans to the pot then add the dumplings. Cover and cook for about 20 minutes until the vegetables are tender and the dumplings are light and fluffy.
  • Season with black pepper and serve immediately. I served mine with steamed broccoli and cavolo nero, also known as black kale, black cabbage, Tuscan kale, or by its Italian names lacinato and nero de Toscana.

If you’re just starting out on your plant-based journey then the following articles will help you.

How to get started on your plant-based journey to learn about the power plate. It was developed by Physicians Committee for Responsible Medicine and provides optimal health for you and your family and is brilliantly flexible so you can eat in a way that suits your taste and lifestyle whilst getting all the nutrients you need.

If you’re struggling to eat more whole grains everyday, check out my five tips to help you here: How to easily eat more whole grains everyday

And if you’d like to read more about the power of fibre and why it’s so good for you, then read my 5 fabulous reasons fill fibre You should also check out the information on page 10 in this PDF.

A typical food plan for the day may look like this:

7 of the best ever plant-based breakfastsOatmeal/porridge for breakfast made with water or plant-based milks such as rice milk. Topped with fresh fruit such as sliced banana. Two slices of wholemeal toast, spread with 100% fruit jams. Read about my 7 of the best ever plant-based breakfasts 

Water and/or tea or coffee, black or made with plant-based milks.

11 Simple Plant-Based Snacks to Enjoy at WorkMid morning snack of fruit, or read my post on 11 simple plant based snacks to enjoy at work

For lunch7 Inspiring Plant-Based Sandwich Fillings For Your Lunch, how about a baked potato topped with veggie chilli, or soup and a salad. For ideas on sandwich fillings read my blog post on 7 inspiring plant based sandwich fillings for your lunch

For an afternoon snack remember to check out my suggestions here: 11 simple plant based snacks to enjoy at work

Now it comes to dinner. What’s quick to make, nourishing and doesn’t cost the earth? Try some of my delicious dinner recipes.

Let me know in the comments section below if you’ve enjoyed making my Plant-Based Winter Stew with Chunky Vegetables and Herb Dumplings. I always love hearing from you! 

p.s. Remember to share my post with your friends and family by using the buttons on the top left of the page. Thank you!

    1 Response to "Plant-Based Winter Stew with Chunky Vegetables and Herb Dumplings"

Comments are closed.