5 from 1 vote
Vegan Stew & Dumplings

Soya chunks in a rich gravy with diced veg... and some dumplings too!

Created by:: Laurena @LifeDietHealth
  • 1 teaspoon marmite (or other yeast extract)
  • 2 tablespoons tomato puree
  • 1/2 teaspooon garlic granules
  • 1 teaspoon salt (we used pink Himalayan)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon paprika
  • 1 tablespoon stock (or 1 stock cube)
  • 2 cups boiling water
  • 2 cups dried soya chunks (not mince)
  • 1/2 small onion diced
  • 1 medium potato diced
  • 1/2 medium leek diced
  • 1 medium carrot diced
  • 1/2 carton (200ml) passata
  • 50 g vegetable suet
  • 100 g plain flour gluten free if required
  • 1 teaspoon baking powder
  • pinch of salt
  • 5 tablespoons cold water
  1. Put the Marmite, tomato puree, garlic, salt, pepper, paprika and stock in a large pan and roughly mix together. Add the two cups of water and mix well. Put the soya chunks in the sauce, mix to coat and leave to soak. The liquid should cover at least half of the chunks.

  2. While you are waiting for the soya chunks, dry fry the onion in a small pan. De-glaze the pan with a bit of water and repeat until the onions are browned.

  3. When the chunks are soft (anything from 30-60 minutes), and most of the liquid has been absorbed, put the pan on a low heat. Add the cooked onions, potato, leek and carrot and stir to combine.

  4. Pour the passata over and add extra water if you think it needs it. Cover and allow to cook for 30 minutes. 

  5. Prepare the dumplings by mixing together the suet, flour, baking powder, pinch of salt and the water. It should make a soft pliable dough. Divide the dough into 8-12 pieces and shape into rough ball shapes (add a bit of flour to your hands to stop them sticking).

  6. Uncover the stew, check the liquid content, stir, taste test and adjust seasoning if necessary. Carefully place the dumplings on the stew, replace the lid and cook for a final twenty minutes.

  7. Serve & enjoy!

Tips & Storage