Leek and Potato Dumpling Stew (Vegan)
This hearty vegan leek stew with potato dumplings is a delicious, quick and easy to make healthy dinner idea - the 3-ingredient dumplings take only 5 minutes to cook!
Servings 4 servings
Calories 253kcal
Ingredients
- 2 medium leeks finely chopped, see *Notes
- 10.58 ounces potatoes peeled, halved
- ⅔ cup all-purpose/plain flour plus 1 tablespoon to add into the stew
- 1 teaspoon ground flaxseed
- 3 tablespoons olive oil
- 1 bay leaf
- Sea salt and pepper to taste
- 2⅖ cups vegetable stock ensure it's vegan
- 2-3 tablespoons dill (optional), finely chopped
- ⅓ cup frozen petits pois/garden peas
Instructions
- Peel and boil the potatoes in salted water. Drain and mash them well to get rid of any lumps. Leave to cool completely.
- Combine the flour with the ground flaxseed and gradually start adding into the potatoes, mixing in with the back of a spoon. When you've added most of the flour place the dough mixture on top of your work surface, add the remaining flour and knead in. Do not add any more flour as this will affect the consistency of the dumplings. The dough can be a little sticky.
- Divide the dough into 2 parts and roll each part into a sausage shape. Cut into 2 cm long shapes (straight or at an angle).
- In a large shallow casserole dish heat up 3 tablespoons of oil with the bay leaf. Add the chopped leeks and cook for 3-4 minutes over a medium heat stirring often. Season lightly.
- Sprinkle over 1 tablespoon of flour and stir to combine. Pour in half of the stock and bring to the boil, stirring often.
- Add the dumplings (without overlapping one another), sprinkle the dill (if using), scatter the frozen peas over the top and pour over the rest of the stock. Give the dish a little shake, bring the stew to the boil again and continue cooking gently for 2 more minutes. Season and give the stew a gentle shake once in a while. Remove from the heat and serve immediately.
Notes
- *Rinse the leeks thoroughly under cold water then chop and place in a bowl of water. Stir gently then scoop the leeks out using a slotted spoon or colander and place on top of a paper towel to get rid of excess water. Make sure all the grit and soil has been removed.
- You can boil the potatoes the day before. Drain and mash them well to get rid of any lumps. Store the mash (once cooled completely), covered, in the fridge overnight.
- Making the dumplings: Try not to knead the dough too much - it is ready once the ingredients have been incorporated and the dough is smooth. You are not aiming for perfection here so don't worry if the dumplings are not identical.
- I tend to use petits pois as they are sweeter than garden peas, but you can use either. As the petits pois do not need to actually cook throw them into the stew towards the end. They will thaw and warm through very quickly.
- Herbs: I used dill but a few tablespoons of chopped chives or fresh parsley scattered just before serving would work well too.
- Serving suggestions: Enjoy this leek and potato recipe as a vegetarian main, but you can also serve it alongside grilled chicken or turkey. Serve with a bit of grated cheese if you don't need this recipe to be vegan.
- Best served immediately. Refrigerate leftovers for up to 3 days. You may have to add a splash of water when reheating the stew (as well as adjust the seasoning).
- Not suitable for freezing.
- Preparation time includes cooling the potatoes and making the dumplings.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 627mg | Potassium: 434mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2185IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 4mg