Our thick and hearty vegan stew with dumplings is the perfect dinner that will satisfy the entire family! Packed with colorful veggies, earthy lentils, and aromatic herbs and topped with flavorful dumplings, this 40-minute recipe is a crowd-pleaser that you will want to make again and again!
Add flour, cornstarch, baking powder, thyme (optional), and salt. Mix with your hands. Knead it until you get dough.
In a stockpot, bring water to a boil. With your hands, form a small ball from the dough (2 Tbsp size) and gently drop it to the boiling water. Continue this until you have no more dough left. Cook for 7-8 minutes. If needed, increase the heat to ensure it's constantly simmering.
Cooking the stew
Preheat your Dutch oven or stockpot over medium heat. Add oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
Add finely chopped garlic. Stir and cook for a minute.
Add chopped celery and carrot. Stir and cook for another 4-5 minutes.
Add chopped parsley, thyme sprigs, bay leaves, smoked sweet paprika, oregano, chocolate, salt, and black pepper. Stir well. Cook for 1-2 minutes.
Add chopped tomatoes and vegetable broth. Stir and bring the soup to a boil.
Add potatoes and cook for 7-8 minutes (until potatoes are almost tender).
In a separate bowl, mix cornstarch with some water. Add it to boiling stew and simmer for 2-3 minutes until it thickens.