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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.

Ingredients

Scale
  • 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)

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

Find it online: https://tastyera.com/creamy-potato-and-vegetable-stew-with-pan-seared-herb-dumplings/