Stay warm and cosy this winter with Soy Curl Stew with Dumplings. This super easy to make vegan stew is full of colourful root veggie, chik’n pieces and topped with delicious, fluffy dumplings. It’s the perfect meal for cold winter days.
I grew up in northern Canada so I’m very familiar with very cold weather. One of my favorite memories of that time was returning home from piano or skating lessons and having a hot and warming stew for dinner. Nothing beats a stew in the wintertime, and this stew proves a vegan version is just as comforting and delicious.
In this stew, I used soy curls for protein and to add a meaty texture. I combined them with harvest root vegetables and light, fluffy and delicious dumplings. The result is delicious and is as healthy and filling as it is yummy. This recipe makes alot, so if you’re cooking for one or two, there will be plenty of leftovers to enjoy later or to freeze.
Making Soy Curl Stew with Dumplings
Making soy curl stew with dumplings is very easy and takes no time at all. I make my own vegetable stock for this recipe, which is time consuming, but there are many vegan vegetable boullion cubes and vegetable stocks you can buy. They cut down on the work and time required for this recipe, so they are perfectly fine to use.
Begin by rehydrating the soy curls in water with some dehydrated vegetable mix and salt free seasoning to flavour. Let them rehydrate overnight or for at least two hours to fully form. Next, wash, prepare and chop the vegetables, and set them aside.
After prepping your vegetables, make your dumplings by combining the flour, nutritional yeast, baking powder, seasoning, milk, butter, parsley and flax egg. Form dough into a soft, moist, loose ball. Cover and let sit while you make the rest of the stew.
Next, begun cooking the stew. Begin by heating the avocado oil in to a large pot or lidded skillet over medium high heat. Then, add onions, thyme and salt free seasoning. Next, add garlic and the vegetables, and then the flour. Stir, cooking, until every thing is well combined and heated. Then add the soy curls and mix well. The next step is adding the vegetable stock, and tomato paste and stirring well to combine. Bring the stew to a boil, stirring occasionally, and let simmer for 30 minutes, stirring often.
After 15 minutes, make a cornstarch roue with cornstarch and 1/2 cup liquid from the stew. Stir it until lump free and stir it into the stew. Finally, shape the dumplings and float them on top of the stew. Cover and cook, stirring occasionally for another 10-15 minutes until the dumplings are light, fluffy and cooked in the middle.
When stew is done, remove from heat, and test the dumplings for doneness. They should be light and fluffy with a slight chewiness. If done, spoon stew into bowls or serving dish. Top with the dumplings, and garnish with fresh chopped parsley or thyme and serve hot.
Everyone’s Favorite Winter Comfort Food
Stew is practically everyone’s favorite winter comfort food. This recipe definitely does satisfy that craving for comfort and deliciousness. It’s warm, filling, economical and delicious with fluffy dumplings, dense and chewy soy curls and a healthy mix of colourful root vegetable. What could better?
This stew tastes great as leftovers and can frozen and heated up for a quick weekday meal. The dumplings freeze well also, and are a great way to elevate a stew. This recipe will make a stew lover out of you, and will surely please even the most resistant to plant based cooking. Enjoy!
More Healthy Winter Dishes
Veganizing your favorite comfort food is easy and you won’t be missing a thing. Enjoy these healthy and easy to make recipes whenever you want a hot and delicious meal:
Vegan food is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Soy Curl Stew with Dumplings
- 1 Tablespoon Avocado oil
- 1/2 Medium sized onion Chopped
- 2 Stalks Celery Chopped
- 2 Large Carrots Chopped
- 4 Large Cloves garlic Minced
- 1 Teaspoon Dried thyme
- 1/2 Teaspoon Ground sage
- 2 Tablespoons Dehydrated vegetable mix Found in bulk food stores
- 1 Tablespoon Stevia seasoning Or commercial salt free seasoning, as desired
- 6 Mini potatoes Chopped
- 1 Cup Rutabega Cubed
- 1/4 Cup Whole wheat flour
- 6 Cups Vegetable stock
- 1 Tablespoon Tomato paste
- 1/3 Cup Frozen peas
- 1 Tablespoons Dehydrated vegetables
- 1 Teaspoon Stevia seasoning Or commercial salt free seasonings blend
- 1 Package Butlers soy curls
- Water to cover soy curls
- 1/4 Cup Cornstarch
- 1/2 Cup Liquid from stew
- 2 Cups Spelt flour
- 1 Tablespoon Baking powder
- 1 Tablespoon Dried parsley
- 1 Teaspoon Salt free seasoning
- 1 Tablespoon Nutritional yeast
- 1/3 Cup Soy milk Or other unsweetened plant based milk
- 1 Flax egg 1 tablespoon flax seeds, 3 tablespoons water
- 1/4 Cup Vegan unsalted butter
- Preparing the Soy Curls: In a large mixing bowl combine the soy curls, water, dehydrated vegetables and seasoning. Let sit for at least 2 hours to overnight to rehydrate them. Once rehydrated, drain well and set aside.
- Prepare the vegetables: Wash the baby potaroes. Wash and pare the carrots and rutebaga. Chop them with the baby potatoes into bite sized pieces. Set aside.
- Making Dumplings: In a medium size mixing bowl, whisk together flour, baking powder, seasoning, and nutritional yeast.
- In a separate bowl, whisk together the soy milk, parsley, egg replacer, and butter. Add to the flour mixture and form dough into a soft, moist, loose ball. Cover and set aside
- Making the Stew: In a large pot or lidded skillet, heat avocado oil over medium heat.
- Add the chopped onions to the oil. Cook stirting until they becomes translucent, about 5 minutes.
- Add the garlic, thyme and sage. Cook and stir until fragrant, about 1 minute.
- Stir in all the chopped vegetables, except for the peas. Add the dehydrated vegetables, seasoning and the flour. Mix very well until the vegetables are well combined and coated.
- Add soy curls and peas. Mix until combined.
- Add the vegetable stock and tomato paste. Stir well. Bring stew to a boil, and then reduce heat to a simmer. Cook until vegetables are tender, about 25-30 minutes.
- When stew has 10 minutes left in cooking, drop heaping tablespoonfuls of the dough into the boiling stew,. Dough should makes 8-12 dumplings.
- Cover the pot and let simmer for 8-10 minutes. Test dumplings by inserting a tester into the center of one. When the tester comes out clean they are done.
- Serve stew and dumplings immediately, sprinkled with fresh thyme or parsley. Refrigerate or freeze leftovers.