• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
Charred Broccoli Caesar Salad
Creamy Cauliflower Linguine
Miso Chocolate Chip Cookies
7 Yummy Toddler-Friendly Vegan Breakfasts
Vietnamese Style Mushroom Noodle Salad
Pea Hummus
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Dinners

Slow Cooker Stew with Vegan Sausages and Dumplings

by Roxy, So Vegan March 8, 2017November 29, 2021
March 8, 2017November 29, 2021

Hearty, filling and rich, this recipe involves very little steps and it’s the ideal accompaniment for a chilly afternoon or evening! The dumplings are the centre piece of the recipe and are inspired by eating my mum’s Polish dumplings growing up.

Serves 2-3 people

Ingredients

For the Stew…
1 white onion chopped
2 cloves of garlic diced
2 carrots chopped
2 sticks of celery chopped
1 x 400g (14.1oz) tin of butter beans (235g drained weight)
1 x 400g (14.1oz) tin of chopped tomatoes
2 tsp mixed herbs
250ml (8.5 fl.oz) vegetable stock
4 vegan sausages chopped

For the dumplings…
1 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp fresh thyme
2 tbsp olive oil
1/2 cup soya milk

Method

1. If your vegan sausages are frozen, remove them from the freezer 10 minutes before loading the slow cooker so they are easier to slice.

2. Add all stew ingredients into a slow cooker pan and turn on the slow cooker. Cook for 4-6 hours on the low setting.

3. Meanwhile, prepare the dumplings by combining all the ingredients in a bowl. If the mixture is too wet to handle, add a little more flour. Roll the dumpling mixture into 8 evenly-sized balls and place in the slow cooker for the last 20 minutes of cooking.

4. We like to serve our stew with homemade garlic bread!

#SoVegan

dumplingsrecipessausagesslow cookerstewvegan
7 Comments
3
FacebookTwitterGoogle +Pinterest
Previous post
Chocolate Orange Mousse
Next post
Vegan Soft Cheese

You may also like

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Creamy Cauliflower Linguine

September 21, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

Vegan ‘Nduja Pasta

August 30, 2022

Tofu Katsu Sandwich

August 17, 2022

Fiesta Pasta Salad

August 10, 2022

Whipped Feta With Beets + Green Beans

July 27, 2022

15 Minute Dan Dan Style Noodles

July 18, 2022

7 Comments

Jason March 9, 2017 - 4:31 pm

This recipe looks amazing. But is 1.5 cups of Plain Flour?

Reply
Tracy March 23, 2017 - 8:31 pm

I just made this today and it came out pretty good! Instead of vegan sausage I used frozen vegan meatballs and I added a handful of fresh cherry tomatoes. The only slight disappointment was the dumplings came out really dense and heavy. The recipe called for 1/5 tsp baking powder which looked like an odd measurement to me, so I used 1/2 tsp. I think next time I will probably use 1 1/2 tsp of baking powder so that it activates with the soy milk to produce a fluffier dumpling. Overall, pretty good recipe!

Reply
Banks Wilkinson May 8, 2017 - 10:39 am

I want to try this using Tofurky Polish style vegan Kielbasa!! Also, remember to always use aluminum-free baking powder! Thanks for sharing this delicious recipe!

Reply
Roxy June 5, 2017 - 10:35 pm

Thanks for the tips 🙂 Roxy (So Vegan)

Reply
Anna Hayes May 11, 2017 - 7:05 pm

This looks amazing so glad I’ve found your website!!

Reply
Rachel January 15, 2018 - 7:25 pm

Yummy! What spices do you use?

Reply
Glenn Harrison February 11, 2019 - 8:14 am

Looks lovely…If you make twice as much will it keep overnight in the fridge?

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 2

    Homemade Pitta Bread

    February 3, 2020
  • 3

    Romesco Bread Swirls

    August 22, 2022
  • 4

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 5

    Ultimate Vegan Chilli

    January 4, 2021

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact