Hearty Vegan Beef and Dumplings Recipe

Autumn is here, and that means cozy, comforting meals. If you love chicken and dumplings, you’ll adore this hearty vegan “beef” and dumplings. This simple one-pot stew is rich and savory with tender vegetables and plant-based “steak tips,” all finished with fluffy dumplings cooked right on top. It’s easy to make, perfect for chilly evenings, and large enough to feed a crowd or a big family—vegans and non-vegans will both enjoy it.

What You Need For This Vegan Stew:

Vegan steak tips: I used Beyond Steak Tips; you can substitute mushrooms, lentils, or another plant-based protein.
Onion, leek, carrots, parsnips, potatoes: These root vegetables add texture and earthy flavor to the stew.
Garlic and oil: For aromatics and depth.
Tomato paste and balsamic vinegar: These boost the stew’s richness and balance.
Broth and beer: I used vegan beef-style broth and a dark stout; vegetable broth works, and you can omit the beer and use more broth if preferred.
Sage, thyme, and rosemary: Fresh herbs are added during simmering and removed before adding dumplings.
Self-rising flour: The base for quick, tender dumplings.
Garlic powder, sugar, and salt: Simple seasonings for the dumplings.
Non-dairy milk and vegan butter: Wet ingredients that make the dumpling dough tender and flavorful.

There’s nothing more inviting on a cold day than a steaming bowl of stew topped with warm, biscuit-like dumplings. This recipe produces a rich, savory broth with hearty vegetables and satisfying plant-based “beef,” and the dumplings bake right on top, absorbing some of the stew’s flavor while staying light and fluffy. The stew is flexible—swap vegetables based on what you have, skip the vegan meat for a vegetable-forward pot, or adjust herbs and seasonings to taste.

Why Make This “Beef” and Dumplings?

It’s straightforward and approachable for cooks of any level.
Everything cooks in one pot, which saves time and cleanup.
The finished dish is incredibly cozy—perfect for chilly nights.
The combination of savory stew and pillowy dumplings is deeply satisfying.
It’s designed to feed a family or a group with minimal fuss.

Hearty Vegan “Beef” and Dumplings

Print Recipe

A savory plant-based “beef” and vegetable stew finished with soft, tender dumplings.

Course Main Course

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Calories 563

Author Lauren Boehme

Ingredients

2 Tablespoons Olive oil
10 Ounces Vegan steak (Beyond steak tips, mushrooms, or lentils)
1 Small Sweet onion, diced
1 Leek, chopped
2 Small Carrots, chopped
2 Small Parsnips, chopped
2 Medium Yukon Gold potatoes, diced
6 Cloves Garlic, chopped
3 Cups Vegan “beef” broth or vegetable broth
1/3 Cup Stout beer (vegan) or additional broth
3 Tablespoons Tomato paste
1 Tablespoon Balsamic vinegar
2 Sprigs Fresh thyme
1 Sprig Fresh rosemary
4 Fresh sage leaves
Salt and pepper to taste

Dumplings

2 Cups Self-rising flour
1 teaspoon Salt
1/2 teaspoon Garlic powder
2 teaspoon Organic cane sugar
1 Cup Unsweetened non-dairy milk (oat milk recommended)
1/4 Cup Vegan butter, melted

Instructions

Heat olive oil in a large soup pot over medium-high heat. Add the vegan steak tips (or mushrooms/lentils) and sauté for 2–3 minutes, lowering the heat if needed, until they begin to brown.
Add the diced onion, chopped leek, carrots, parsnips, potatoes, and garlic to the pot. Toss to combine and season with salt and pepper.
Cover and cook the vegetables with the vegan “beef” for about 2 minutes to soften them slightly.
Uncover and add the broth, beer (or extra broth), tomato paste, and balsamic vinegar. Stir to combine.
Add the thyme, rosemary, and sage to the pot and stir.
Cover, bring to a simmer, then reduce heat to medium-low. Simmer for 15–20 minutes, or until the potatoes are fork-tender.
While the stew simmers, prepare the dumpling batter. In a large bowl, whisk together self-rising flour, salt, garlic powder, and sugar. Stir in the non-dairy milk and melted vegan butter until just combined.
When the potatoes are tender, remove and discard the thyme, rosemary, and sage sprigs with tongs.
Taste and adjust seasoning with additional salt and pepper if needed.
Drop roughly 1/4-cup dollops of the dumpling batter evenly over the surface of the simmering stew. Cover and simmer for 20–22 minutes, or until dumplings are cooked through.
Serve the stew hot, ladling bowls and topping each serving with a few dumplings.

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