When you are looking for a super filling, comforting, one pot meal, stew always comes to mind. Even better if it has dumplings on top! This Plant Based Vegan stew will satisfy even the most robust appetites and should be enough to have plenty left over for the next day.
This recipe is brought to you in part by our sponsors:
Ingredients
Dumplings
1 cup rolled oats ground into flour
1 cup cornmeal
2 tablespoons flax meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups soy milk (or plant based milk of your choice)
2 pitted dates
Stew
2 cups dry Butler Soy Curls (or 2 - 14 ounce cans jackfruit)
1 liter vegetable broth
1 large onion, chopped
4 cloves garlic, minced
3 stalks celery, chopped
3 carrots, chopped
4 medium sized potatoes
1 liter vegetable broth
3 tablespoons tomato paste
2 teaspoons smoked paprika
1 teaspoon rosemary
1/2 - 1 tsp pepper
1 tablespoon tamari or soy sauce
Instructions
- Soak Butler Soy Curls in 1 liter of vegetable broth for at least 15 minutes.
- Add the soy milk and dates from the dumpling ingredients to a blender and blend until smooth.
- Add the oat flour, cornmeal, baking powder and baking soda to a mixing bowl and stir well.
- Mix the blender mixture to the dry ingredients in the bowl together and let it sit while you are preparing the stew.
- Sauté onions for 5 minutes.
- Add the garlic celery and carrots and cook for a few minutes.
- Add the remaining ingredients, including the soaked Butler Soy Curls, stir, cover and simmer for 20 minutes.
- Add the dumpling mixture one spoonful at a time to the top of the stew after the stew has cooked for the 20 minutes.
- Cover and let cook for 15 more minutes.
23 comments
This sounds delicious! I’ve been looking for a way to try soy curls and this is it— adding to the meal plan for the week 🙂
Do you discard the soaking liquid or add it to the pot with the soaked soy curls?
Add it all to the pot.
can you make this without the curls?
You could make it with canned jackfruit or just add more veggies =)
The recipe mentions “1 liter of vegetable broth” twice. Typo? Or does recipe call for 2 liters?
It is 2. One is for soaking the soy curls but all of it goes in the stew =)
Thank you! This was my question, too.
Love your recipes and your presentations. Even the soft music in the background, adds another sensory awareness. Thank you.
Looks really yummy but I’m confused, you list 1 litre of veggie broth twice…so is it 1 or 2 total?
Sorry Jill, I should have watched the video…duh
Does the recipe call for 2 L of Veg Broth or is that just a typo?
It is 2 L. One is for soaking the soy curls and the both go in the stew. =)
WOW!! I saw this recipe last night as soon as it came into my email! I got up this morning and couldn’t wait to try it out!! I’ve never made anything like this before and it turned out great!! My family loved it! I haven’t had one of your recipes fail me yet! Thank you so much fo all you and your family are doing!
That makes me so happy Tina! You just made my day =)
I tried this for supper last night during a snow storm and it was delicious and hearty! We loved the way the bit of batter that escaped from the dumplings thickened and flavored the broth, too.
I did tinker with the seasonings a bit, though. We all strongly dislike rosemary and one person is allergic to it, so I substituted 1/2 tsp. each of thyme, basil, and sage and added a bay leaf. I also added some poultry seasoning to the soy curl soaking liquid, as I usually do, for a more chickenlike flavor.
I just made this as I happened to have all the ingredients on hand, including rosemary on the back stoop and freshly prepared vegetable stock. I think this offering wins the Oscar! Incredibly delicious!
This was amazing! Lovely flavours, and the first successful dumplings I ever made 🙂
I made this recipe yesterday as soon as I received my order of Butler’s Soy Curls. It was delicious even though I forgot to add two ingredients – tomato paste and Tamari. I didn’t realize my error until the stew was cooked and I noticed that it didn’t look like Jill’s! In spite of the omission the stew tasted wonderful and will now be among my favorites. I do plan to follow the recipe to the letter next time I make it. This experience underscores the importance of a good rule of thumb…mise en place…assemble all your ingredients before beginning to prepare the recipe. Luckily, this dish was forgiving and I have no regrets.
Thank you for another great recipe, Jill. I have enjoyed every one that I have tried. You are a gift to the plant-based community. I watch your videos not only to learn new recipes, but often just to relax. Keep ’em coming.
Thank you Cherie for sharing your experience with us. =)
I made this recipe yesterday and it was so good! The dumplings remind me of something I had when I was a kid. I was shocked that they got so much flavor with just a few WFPB ingredients.
I ground my oat flour in a food processor and so I just mixed the remaining ingredients and liquid in the food processor as well (a tip I learned from an Alton Brown cookbook) and it worked out great and saved me an extra dish to wash.
The soup was so tasty and the texture of the soy curls really hit the spot. Thanks for posting!
I’m making this tonight for dinner. Can’t wait to try it! Since many WFPB recipes call for 1-3 tablespoons of tomato paste, I open a can and drop tablespoon-sized lumps, spaced apart, onto plastic wrap, then gently roll up and place in a ziplock freezer bag. It goes on the door of the freezer so I have measured tomato paste at my fingertips with no waste. They can be tossed in any recipe right from the freezer. Hope that helps someone!
Thank you for all the work and effort you put in to bring us these awesome recipes! Every one I have tried has been a winner!!!
OH MY GOODNESS JILL WE HAD THIS YESTERDAY IT,S SO GOOD WE WILL DEFINITELY HAVE IT AGAIN SOON! 🙂