This vegan stew and dumplings recipe is so simple and mega tasty. You can’t beat a bowl of stew on a cold winter’s day. I used the Marks and Spencer’s veggie chunks which are so similar to chicken pieces, they even look the same! Definitely the best vegan alternative to chicken that I’ve come across. If you can’t find them then you could use any vegan chicken alternative or just use extra veggies and beans / chickpeas. I’ve done that before and it’s equally delicious.
I would have also added parsnips but my OH hates them, no idea how it’s possible to hate parsnips but he can’t bear them so I have to leave them out.
I used vegetable suet for the dumplings, you can find it in the supermarket where the normal suet is, it’s usually clearly labelled as vegetable suet. I also used some spelt flour in the dumplings which gives them a slightly denser consistency. I also added some nutritional yeast for some extra nutrition and a nice flavour. You could leave that out though.
You might notice that there are some pieces of baby corn in the photos, that’s because I remade it for the photos and that was one of the veggies in my fridge that needed using up. You can literally shove any vegetables you have lying around in this vegan stew.
Here is the recipe, there is also a video showing how I made it and talking about the vegan chicken pieces at the bottom of the page.
VEGAN CHICKEN STEW AND DUMPLINGS
- 180 g Vegan Chicken Pieces
- 2 Carrots
- 1 Sweet Potato
- 2 tsp Stock Powder
- 1 tsp Rosemary
- 1 tsp Oregano
- 1 tsp Sage
- 2 tbsp Cornflour
- 2 tbsp Oil
- 1 litre Boiling Water
- 2 Handfuls Green Beans
- 50 g Vegetable Suet
- 50 g Spelt Flour
- 50 g Self-Raising Flour
- 1 tsp Rosemary
- 2 tbsp Nutritional Yeast
- Sprinkle of Salt
- 2/3 cup Cold Water
Heat the oil in a large saucepan and add the vegan chicken pieces, fry for a couple of mins.
Add the herbs, stock powder and cornflour. Stir well then add the boiling water and stir again. Return to the heat for 15 mins.
To make the dumplings.. Add the vegetable suet, spelt flour, self-raising flour, salt, nutritional yeast, rosemary to a bowl. Slowly add the cold water and mix until it turns into a dough.
Add the green beans to the stew and mix well.
Add the dumplings to the top of the stew. Add the lid and simmer for 20 mins.
Leave to cool slightly before eating.
This looks lovely, and thanks for the tip about M&S veggie chunks #recipeoftheweek
Thanks! Lidl have some similar ones in their stores this week for veggie week, they are really good and a bit cheaper 🙂
thanks for the vegan baked rice piudding, I tried to make one using cashew milk, bit it curdled
Oh no that’s a shame. I find some of the milks curdle when they boil for too long, I’ve had that with a cauliflower cheese once when I put it in the oven!