Creamy Potato and Vegetable Stew with Pan-Seared Herb Dumplings

This creamy potato and vegetable stew is a rich, comforting one-pot meal featuring tender chunks of potatoes, carrots, and leafy greens simmered in a velvety, herb-infused broth. Topped with golden pan-seared dumplings, this hearty dish is perfect for cozy nights and offers a satisfying plant-based alternative to traditional creamy stews.

Why You’ll Love This Recipe

• A wholesome and filling vegetarian main that feels indulgent yet nourishing
• The stew is thick and creamy without relying on heavy cream
• Herb dumplings add delightful texture and a flavor-packed finish
• Easily adaptable with seasonal vegetables or plant-based proteins
• Perfect for meal prep or family dinners, reheats beautifully

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potatoes, peeled and cubed
• Carrots, sliced
• Celery stalks, diced
• Onion, finely chopped
• Garlic, minced
• Leafy greens (such as kale or spinach)
• Olive oil or butter
• All-purpose flour (for stew thickening and dumplings)
• Vegetable broth
• Plant-based milk or coconut milk
• Fresh herbs (thyme, parsley, rosemary)
• Baking powder
• Salt and black pepper
• Optional: green peas, corn, or leeks

Directions

1. In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add garlic and cook for 1 more minute until fragrant.
3. Stir in the potatoes, salt, pepper, and your choice of herbs. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and let simmer for 15–20 minutes, until potatoes are tender.
5. While the stew simmers, prepare the dumpling dough: in a bowl, combine flour, baking powder, salt, chopped herbs, and enough plant-based milk to form a soft dough.
6. Shape the dough into small balls (about 1 inch). Heat a lightly oiled skillet and pan-sear the dumplings until golden on all sides. Set aside.
7. To thicken the stew, mix a small amount of flour or cornstarch with plant-based milk and stir into the simmering stew. Add leafy greens and cook for another 5 minutes until wilted.
8. Stir in a splash of coconut milk or plant-based milk for creaminess.
9. Serve the hot stew in bowls with 2–3 pan-seared dumplings on top of each serving. Garnish with extra herbs if desired.

Servings and timing

Serves: 4
Total time: 50 minutes (15 minutes prep, 35 minutes cooking)

Variations

• Use sweet potatoes instead of white potatoes for a sweeter flavor
• Add mushrooms or leeks for more depth and umami
• Use gnocchi instead of dumplings for a quicker option
• For added protein, include white beans or lentils
• Replace pan-seared dumplings with oven-baked biscuit dough for a different texture

Storage/reheating

• Store leftover stew in the refrigerator for up to 4 days in an airtight container
• Dumplings are best stored separately to retain texture
• Reheat stew on the stovetop over low heat, adding a splash of water or milk to loosen if needed
• Reheat dumplings in a dry skillet or in the oven at 180 °C (350 °F) for 5–7 minutes to crisp them up
• The stew can be frozen without dumplings for up to 2 months. Thaw overnight and reheat before serving

FAQs

Can I make this stew ahead of time?

Yes, the stew stores well for several days and tastes even better after sitting. Just reheat gently and add dumplings fresh.

Are the dumplings necessary?

They add a nice finishing touch but can be omitted or replaced with crusty bread or crackers.

Can I use dried herbs instead of fresh?

Yes, though use about one-third the amount as dried herbs are more concentrated in flavor.

Is this recipe gluten-free?

You can use gluten-free flour for both the stew thickener and the dumplings to make it entirely gluten-free.

What type of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape well, but starchy varieties like Russet create a creamier texture.

How can I make the stew thicker?

You can mash some of the cooked potatoes directly in the pot or stir in a flour or cornstarch slurry.

What can I use instead of plant-based milk?

Coconut milk adds richness, but oat milk, soy milk, or even cashew cream work well too.

Can I bake the dumplings instead of pan-searing?

Yes, you can bake them at 190 °C (375 °F) for 15–18 minutes until golden and fully cooked through.

Does this dish freeze well?

The stew does, but the dumplings may lose their texture. Freeze the stew without dumplings and make those fresh.

Can I add meat or cheese?

While it’s designed to be plant-based, cooked chicken or shredded cheese can be added for a non-vegetarian version.

Conclusion

Creamy Potato and Vegetable Stew with Pan-Seared Herb Dumplings is a warming, rustic dish that combines hearty root vegetables, creamy broth, and satisfying herbaceous dumplings. Whether served on a cold evening or as part of a family-style meal, this comforting stew is full of flavor and easily customizable. With its balance of textures and nourishing ingredients, it’s a timeless classic with a plant-based twist.

Creamy Potato and Vegetable Stew with Pan-Seared Herb Dumplings

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A comforting and hearty plant-based stew loaded with tender potatoes, seasonal vegetables, and creamy broth, topped with golden pan-seared herb dumplings for a satisfying one-pot meal.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup green beans, trimmed and chopped
• 1/2 cup frozen peas
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (e.g., almond or oat)
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• For the Herb Dumplings:
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1/2 cup plant-based milk
• 1 tbsp olive oil (plus more for pan searing)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until translucent.
2. Add potatoes, carrots, and celery. Cook for 5-7 minutes, stirring occasionally.
3. Stir in green beans, peas, thyme, rosemary, salt, and pepper. Add vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20 minutes, or until vegetables are tender.
5. In a small bowl, whisk 2 tbsp flour into the plant-based milk until smooth. Add to the stew and stir well. Simmer for another 5-10 minutes until thickened and creamy.
6. Meanwhile, prepare the dumplings: In a bowl, combine flour, baking powder, salt, parsley, and thyme. Stir in milk and olive oil until a sticky dough forms.
7. Heat a nonstick skillet with a little oil over medium heat. Scoop tablespoon-sized portions of dumpling dough into the pan.
8. Pan-sear dumplings for 2-3 minutes per side until golden and lightly crisped. Transfer to a plate.
9. Ladle the stew into bowls and top with several warm dumplings. Garnish with additional herbs if desired.

Notes

• Stew can be made ahead and reheated—dumplings are best fresh but can be rewarmed in a skillet.
• Try swapping vegetables based on what’s in season, like squash or mushrooms.
• To make gluten-free, use gluten-free flour blends for both stew thickening and dumplings.

Nutrition

• Serving Size: 1 bowl with dumplings
• Calories: 380
• Sugar: 6g
• Sodium: 540mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg