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This warming stew has an incredible amount of flavor, texture, and richness. The soft and fluffy dumplings are a unique twist and practically melt in your mouth. They were inspired by a dumpling soup my grandma always made for me. Garnish the finished stew with a fresh herb of your choice, such as dill or basil, and you certainly will not be disappointed.   Reprinted with permission from Earthy Vegan Eats by Maria Gureeva, Page Street Publishing, Co. 2021. Photo credit: Maria Gureeva.

Creamy Dumpling and Butter Bean Stew [Vegan]

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Serves

3

Ingredients You Need for Creamy Dumpling and Butter Bean Stew [Vegan]

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 5 oz (142 g) green beans, chopped
  • 5 oz (142 g) oyster mushrooms, shredded
  • 1 cup (240 ml) canned coconut milk
  • 2 cups (480 ml) vegetable stock
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic granules or garlic powder
  • 3/4 cup (93 g) cornflour
  • 1 teaspoon salt
  • 1 (15-oz [425-g]) can butter beans, drained and rinsed
  • 2 tablespoons (30 ml) tamari
  • 1/4 cup (37 g) all-purpose gluten-free flour, or to taste
  • 1 tablespoon (15 ml) apple cider vinegar

How to Prepare Creamy Dumpling and Butter Bean Stew [Vegan]

  1. Heat the olive oil in a large nonstick saucepan over medium heat. Add the onion, garlic, and bell pepper and cook for 3 to 4 minutes, until softened and fragrant. Add the green beans and oyster mushrooms. Sauté for 2 to 3 minutes, until the mushrooms begin to shrink and the green beans soften. Pour in the coconut milk and vegetable stock, followed by the cumin and garlic granules. Simmer uncovered for around 10 minutes, stirring occasionally.
  2. Meanwhile, add the corn flour and salt to another nonstick saucepan and slowly add ½ cup (120 ml) of hot water, stirring over low heat for around 1 minute total to form a sticky dough. Transfer the dough to a lightly floured chopping board and roll into a thick rope. Slice the rope into 10 to 12 segments and roll each one into a roughly spherical shape.
  3. Boil the dumplings in the saucepan you used to make the dough for 3 to 4 minutes, until they start to rise to the surface. Transfer into the other saucepan using a slotted spoon. Add the butter beans and tamari. Stir thoroughly. Then, continue to stir and gradually add the flour to allow the stew to thicken. Adjust the amount of flour according to your preferred thickness. Stir in the apple cider vinegar just before serving.
$2.99
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    About The Author

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    Maria Gureeva

    See My Recipes

    Living a healthier, plant-based life is easy with 60 delectable recipes in Maria Gureeva's Earthy Vegan Eats cookbook. You’ll be well-equipped to cook a variety of gluten-free, vegan meals with as little fuss as possible―there’s no need to spend long hours at the stove. Maria’s recipes are the best of both worlds: They capture the comfort of satisfying, down-to-earth meals without compromising on any aspect of your diet.

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