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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
Author: Caroline


  • 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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !