This is a slow cooker recipe that you will quickly fall in love with. The stew is filled with healthy veggies and bursting with flavors, and the dumplings are absolutely amazing mixed in!
Slow Cooker Vegetable Stew and Dumplings [Vegan]
6 portions, 12 Dumplings
Ingredients You Need for Slow Cooker Vegetable Stew and Dumplings [Vegan]
For the Stew:
- 2 carrots – peeled and sliced
- 2 parsnips – peeled and sliced
- 2 onions – peeled and chopped
- 1 small pack of chestnut mushrooms – blitzed up in a food processor
- 2 sticks of celery – chopped
- Small bunch of fresh flat leaf parsley – finely chopped (reserve a good handful for garnish)
- 1/2 cup of yellow split peas
- 1 tin of chopped tomatoes
- 1 tin of green lentils – rinsed
- 1 tablespoons tomato puree
- 1 teaspoon wholegrain mustard
- 3 2/5 cups vegetable stock
- A generous shake of celery salt (sub with table or pink salt if you don’t have it), pepper, dried
- A small shake of dried thyme (a little goes a long way)
- 1 heaped tablespoon of red bisto granules (put in slow cooker at the start of cooking)
- 2 heaped tablespoons of red bisto granules (stir into the stew just before you add the dumplings.)
- Use your judgement here, if the stew already looks really thick use less, if its very watery, use more).
For the Dumplings:
- 1 cup of Vegetable Suet
- 2 cups self raising flour
- Salt and pepper for seasoning
How to Prepare Slow Cooker Vegetable Stew and Dumplings [Vegan]
- Wash, peel and chop all of the fresh vegetables and add to the slow cooker
- Drain and rinse the green lentils and add to the slow cooker
- Add the split peas, blitzed mushrooms, chopped parsley, tomato puree, tinned tomatoes, mustard, seasonings, stock and Bisto to the slow cooker.
- Stir well, cook on low for 6 hours. Apparently you should not remove the lid during cooking as it increases the cooking time but I have never found it to be an issue, feel free to check and stir half way through.
- Make your dumplings whilst the stew is cooking
- Combine the suet, flour and salt and pepper using a fork
- Add the water little by little till you create a firm dumpling dough, if its too wet add a little more flour.
- Roll into little balls (see image for size reference) with this quantity of dough you should make between 10-12 dumplings depending on the size you go for.
- Refrigerate till needed
- One hour before you want to eat add the remaining bisto granules (or follow the cornflour method mentioned in the write up above), stir well and add the dumplings.
- Replace the lid and cook for a further one hour. This time is not totally strict, if the dumplings cook for a bit longer they will still be just as lovely.
- Sprinkle with the remaining parsley, serve and enjoy.
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