Vegan beef stew and dumplings is the perfect comfort food meal. Guaranteed to cheer you up on a wet, dull day! Vegan stews are super nutritious, budget-friendly and naturally low in fat and calories. So do serve with a chunk of crusty bread for those that are extra hungry!
Course Dinner, Main Course
Prep Time 20mins
Cook Time 5hrs45mins
Total Time 6hrs5mins
Slow cooker/crock pot at least 3.5 litres (3 quart plus) size
2vegan stock cubesI used meat-free beef flavour OXO cubes. If using vegan beef Oxo cubes you may need 3 as they are smaller than other stock cubes. Alternatively use a different beef flavour vegan stock or vegetable stock. Using a vegan beef flavour stock does provide a rich, brown gravy colour.
Add all the ingredients to the slow cooker.Mix. Push the TVP down below the stock as much as possible.(Half way through cooking if possible give the stew a little stir and push the TVP down if necessary. But don't worry if you can't do this step!)
Set the slow cooker to medium for 5 hours.
Alternatively cook on low for 6-7 hours.Or high for 3-4 hours. If cooking on high check your vegetables after 3 hours as they may be cooked through, and then the doughballs can be added.[Exact times may vary depending on your slow cooker or crockpot, and how chunky your veggies have been cut]
After 5 hours prepare the dough balls. Turn the slow cooker to high while making the dough balls.Mix the flour with the plant milk, vegan mayonnaise, thyme, a pinch of salt and pepper, to a thick sticky wet dough.
Using a tablespoon or small ice cream scoop make 8 doughballs, plonking each one gently in the stew. Try not to let each doughball stick to another. But don't worry if they do.
Place the lid on the slow cooker and leave for 20 minutes.Gently flip each doughball be careful to not break them up.Cook for another 20-25 minutes with the lid on.
Check the seasoning. Add salt and pepper as desired.
Serve right away or use the keep warm setting.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover vegan beef stew and dumplings will keep fresh in the refrigerator, within a covered container, for up to 3 days.
Or freeze for up to 4 months.
Reheat by placing in a saucepan and gently reheating until piping hot. Extra water of stock may be required if the gravy has become very thick. Although as the gravy heats it will become thinner.