Vegan Stew and Dumplings

This Vegan Stew and Dumplings is packed with tons of nutritious vegetables, fresh herbs, and doughy, delicious homemade dumplings. It's hearty, filling and surprisingly easy to make, ready in about an hour.

This vegan stew and dumplings is one of those meals that just feels like a warm, cozy hug from grandma. (Maybe that's just me?! But my grandma was the queen of dumplings in our house.) It's filling, hearty, nutritious, and not all that difficult to make. With plenty of vegetables (carrots, celery, mushrooms, peas, green beans), chewy dumplings and navy beans (for a bit of plant-based protein), it's a perfectly balanced full meal.

Ingredients:

• 4 tablespoons (¼ cup) olive oil
• 1 yellow onion, diced (~1 ½ cups)
• 2 teaspoons minced garlic (2-3 cloves)
• 1 cup celery, sliced
• 1 cup carrot, sliced into ¼-inch rounds
• 8 ounces button mushrooms, sliced ½-inch thick
• 2 tablespoons tomato paste
• 1 ½ teaspoons poultry seasoning
• 1-1 ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ⅔ cup peas, fresh or frozen
• ⅔ cup green beans, cut into 1 inch pieces, fresh or frozen
• 2 bay leaves
• 4 cups vegetable broth
• ½ tablespoon white wine vinegar
• 1 15.5 ounce can navy beans, drained and rinsed
• ¼ cup fresh parsley, chopped

• 1 cup all purpose flour
• ½ tablespoon baking powder
• ¾ teaspoons kosher salt
• 2 tablespoons vegan butter, cut into ½ inch pieces
• ⅓ cup warm water (~100˚F)