Posted in Recipes

Vegan Winter Vegetable Coffee Stew with home-made vegan cheddar cheezy dumplings!


A few days ago, I invented this lovely vegan winter stew with home-made vegan cheesy dumplings that I cooked into the hot stew! I know that you all will love it too! 😉 Check it all out!


How did I make this lovely stew?

I made this lovely vegan stew using my favorite vegan cheddar styled cheese! I used this one:

scheiben_cheddar-style_nlwatermark-1Recipe: For 2 persons, with seconds


* For the Stew:

1 large red onion, peeled & cut into finer pieces

1 large turnip, ( 400 gr, weighted when cut up ), peeled & cut up into equal bite-sized pieces

2 big yellow carrots, ( 200 gr, weighted when peeled & cut into smaller equal sized pieces )

100 gr mini shiitake, cleaned & cut into 2 or 3

7 thinner green celery stalks, cleaned & cut into smaller pieces

2 medium parsnips, peeled & if you have a harder interior root, cut it away & use the rest, cut into smaller bite-sized chunks ( I used 420 gr)

200 gr well rinsed, well-drained white cooked beans/ I use organic

2 tablespoons ( 2 x 15 ml ) of a Japanese dark soy sauce

200 ml of freshly brewed strong coffee

250 ml of a good & hot vegetable stock

1 large dried bay leaf

1 teaspoon of dried thyme

black pepper

a fruity Extra Virgin Olive Oil ( EVOO )

1 tablespoon of wholemeal spelt flour or normal white flour

* For the vegan cheddar cheese dumplings:

90 gr self – raising flour

40 gr of vegan cheddar, cut into pieces

40 gr vegan baking margarine, cut into pieces

1 tablespoon of flat-leaf parsley, roughly cut up

black pepper

1 to 2 tablespoons of cold water


1. Take a large stewing pot with fitting lid. I use Le Creuset. Place on a fitting fire & add 2 tablespoons of the fruity EVOO. Heat up on medium high. When hot & sizzling, add chopped red onion & celery pieces. Fry for 5 minutes until softer. Add chopped turnips & parsnips. Stir. Place the fitting lid on & fry for about 5 to 10 minutes until softer. Add EVOO if you need to. Stir often. Add carrot sticks & chopped mini shiitake & fry for 5 minutes. Now, add the flour & stir well around in the pot. Fry for 1 minute. Later, this will help to thicken the stew. Add the beans & mix. Now, add thyme & scatter it all over the vegetables. Stick the bay leaf under the veggies. Pour coffee, vegetable stock & soy sauce over the vegetables mix. Mix carefully with a spoon trying not to break up the vegetables. Bring the stew to the boil & than turn the heat lower to simmer the stew for about 10 minutes, with the lid on. Than, stir well through the stew.

2. In the meantime, make the dumplings. Take a food processor & place self-raising flour, cheddar chunks, parsley pieces, baking margarine chunks & 1 tablespoon of cold water in it. Add some grinds of black pepper. Place the fitting lid on & blitz until it all comes together into a dough. If too crumbly to form a sticky dough, add 1 tablespoon of cold water extra & blitz again & again. Try to form 1 big dough ball & roll it out evenly on a floured chopping board. Flour your rolling-pin if you need to. Cut 8 equal sized pieces out of it. Roll each piece into a little ball so that you get out of it : 8 equal sized little balls. Place the 8 dough balls for about 1/2 to 3/4 th into the hot stew, a bit apart from each other because each dough ball will rise!!! See this picture:


Place the fitting lid on & heat the fire on medium high. Bring to the boil & let it boil for about 15 to 20 minutes just until the dough balls are risen & cooked trough & the vegetables are just cooked but still hold their shapes. My stew was ready after 20 minutes. Lower the temperature of your fire if you need to. Taste! It has to taste fab! I didn’t add any pepper or salt because the soy sauce is already a bit salty. It tasted perfect!

Serve instantly & serve warm! Enjoy best with a loved one! You don’t miss any meat here! I assure you , you will take seconds! 😉  ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!



Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

42 thoughts on “Vegan Winter Vegetable Coffee Stew with home-made vegan cheddar cheezy dumplings!

  1. It looks like a very satisfying and delicious stew!

  2. Your dumplings sound wonderful, Sophie. I am very inspired by it. The soup looks hearty and filling too!

  3. The dumplings look great and I would love to try that cheese. I’ve never added coffee to a stew before so that’s something else I need to try xx

  4. never had a good vegan cheese, but the brand you show looks like a winner! As is your stew 🙂

  5. This looks so good! I want dumplings!! I’ve never had a stew quite like this before! It’s very inventive, I have to try it!

  6. you had me at cheezy dumplings 😉 I need to remember this recipe for when the weather cools down here in Sydney.

  7. Coffee stew…. Stooooop!!! 🙂 Now that is a wonderful idea. I love it. Excellent way to add a delightful new element to the dish.

  8. Waw, The stew looked amazing & that is why I made it! I loved the lovely added coffee flavor in here & all of those tasty veggies too! The vegan cheddar cheese dumplings were pretty fabulous too! xxx

  9. We made your tasty special stew, dear Sophie! It was the best stew we tried in ages! So gooddddd!!! xxx

  10. oooh, this sounds lovely – and how interesting with the addition of coffee! Look forward to making it – and how funny we were both in a “stew mood” this month! 🙂

  11. I made your divine special stew & I agree, those vegan cheddar dumplings were awesome, tasty & very filling too! xxx

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