Vegan Irish Stew with Herb Dumplings

This wonderfully hearty stew proves you don't need meat to make authentic comfort food. Best eaten in front of a fireplace while it rains (or snows!) outside.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Irish
Servings 4
Calories 387 kcal


Stew Ingredients

  • 3 Tbsp Water
  • 500 g Cremini Mushrooms cleaned and coarsely chopped
  • 1 Onion large, diced
  • 2 Celery Stalks medium, diced
  • 2 Carrots medium, diced
  • 4 cloves Garlic minced
  • 3 Tbsp Wholemeal Flour
  • 350 ml Bottle or Can Vegan Stout Beer I use 375ml Guinness Extra Stout
  • 2 cups Vegetable Stock
  • 2 Tbsp Tomato Paste
  • 3 cups Cabbage chopped
  • 1 Russet Potato peeled and diced
  • 1 Tbsp Fresh Thyme
  • Salt and pepper to taste

For the Dumplings

  • 1 1/2 cups Wholemeal Flour
  • 4 Tbsp Nutritional Yeast
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Tbsp Chives finely chopped
  • 2 Tbsp Fresh Thyme
  • 1 cup Soy Milk


  • Using a large pot, add a few tablespoons of water over medium heat. When the water is simmering add the mushrooms in an even layer, and cook for about ten minutes, adding additional water as needed to prevent sticking. Cook them in batches if need be - don’t crowd the pan. Once cooked remove them from the pot and set aside on a plate.
  • Add a bit more water to the pot if needed, then add the onion, celery, and carrot. Sauté for about 10 minutes, until the vegetables begin to soften. Add water a tablespoon or two at a time, as needed, to prevent sticking.
  • Stir in the garlic and flour. Sauté for another 2 minutes, until the garlic is fragrant and the flour evenly coats the veggies.
  • Stir in the stout, broth, tomato paste, cabbage, potato, previously cooked mushrooms, and thyme. Bring to a boil, then lower the heat and allow the stew to simmer, uncovered, for another 10 minutes. Add up to a cup of water while simmering if the liquid reduces too much.
  • While the stew simmers, make the dumpling dough: stir the flour, nutritional yeast, baking powder, salt, thyme and chives together in a medium mixing bowl. Stir in the milk to form a soft and sticky dough. Be careful not to overmix.
  • After the stew has simmered for 10 minutes, taste test the broth and season it with salt and pepper to taste.
  • Once you’re happy with the taste and consistency of the stew, drop spoonfuls of the dumpling dough into the stew. Give them some room to grow, because the dumplings will expand as they cook.
  • Cover the pot and lower the heat, then let the stew simmer for another 15 minutes, until the veggies are fork tender and the dumplings are fluffy.
  • Ladle into bowls and enjoy!


Calories: 387kcalCarbohydrates: 73gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1111mgPotassium: 1560mgFiber: 13gSugar: 11gVitamin A: 6081IUVitamin C: 42mgCalcium: 316mgIron: 5mg
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.

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