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Vegan Irish Stew with Savory Herb Dumplings Recipe
Ash Tyrrell

Vegan Irish Stew with Savory Herb Dumplings Recipe

I recently made this vegan Irish stew on a cozy evening, and honestly, it turned out better than I expected. The rich, comforting flavors reminded me of traditional stews but without any meat. I loved how the vegetables soaked up the savory broth, and those fluffy herb dumplings were the real star.
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Total Time 55 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • olive oil – helps sauté vegetables and build a flavorful base
  • onion 1 large, diced – adds sweetness and depth; yellow onions work best
  • garlic 3 cloves, minced – enhances the savory aroma; always use fresh garlic
  • carrots 3 medium, sliced – bring natural sweetness and texture
  • celery 2 stalks, chopped – adds a subtle earthy flavor
  • potatoes 3 medium, cubed – use Yukon gold for creamy texture
  • mushrooms 8 oz, sliced – provide a meaty texture; cremini preferred
  • vegetable broth 4 cups – forms the stew base; use low-sodium for control
  • tomato paste 2 tbsp – deepens flavor and adds richness
  • soy sauce 1 tbsp – boosts umami taste
  • thyme 1 tsp dried – classic herb for stew flavor
  • rosemary ½ tsp dried – adds warmth; use sparingly
  • bay leaf 1 – enhances overall aroma
  • salt and black pepper – adjust to taste
  • all-purpose flour 1 cup – base for dumplings; don’t overmix
  • baking powder 2 tsp – ensures fluffy dumplings
  • salt ½ tsp – balances flavors
  • plant-based milk ½ cup – adds moisture; unsweetened works best
  • olive oil 2 tbsp – keeps dumplings tender
  • parsley 2 tbsp, chopped – fresh herbs make a big difference

Method
 

  1. Start by chopping all your vegetables into even-sized pieces for uniform cooking. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until softened and fragrant.
  2. Add garlic and mushrooms, cooking until mushrooms release moisture. Stir in tomato paste, soy sauce, and herbs to deepen the flavor. Let everything cook briefly so the ingredients blend well.
  3. Pour in vegetable broth and add potatoes along with the bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer. Cook until potatoes are tender and the broth thickens slightly.
  4. In a bowl, mix flour, baking powder, salt, parsley, plant milk, and olive oil. Stir gently until just combined; avoid overmixing. The dough should be soft but not sticky.
  5. Drop spoonfuls of dumpling dough directly onto the simmering stew. Cover the pot with a lid and let them cook undisturbed. Steam will cook the dumplings until fluffy and tender.
  6. Once dumplings are cooked through, remove the bay leaf and adjust seasoning. Let the stew rest for a few minutes before serving. This helps flavors settle beautifully.

Notes

  • I always sauté mushrooms well to bring out a deeper, richer flavor
  • Don’t skip fresh herbs in dumplings—they make a noticeable difference
  • I prefer Yukon gold potatoes because they stay creamy and don’t fall apart
  • Let the stew sit for 5–10 minutes before serving—it thickens perfectly
  • Taste and adjust seasoning at the end for the best balance