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!

The inspiration for this simple vegan leek stew with potato dumplings came from the popular leek and potato soup.  These two ingredients work in perfect harmony, whatever the recipe!

I wanted to create a dish that would show off their individual qualities, which is why I decided to make a chunky stew.

This vegan leek stew with dumplings does not require prolonged cooking and once the dumplings are formed it is ready in 10-15 minutes.  Quick, convenient comfort food. Pretty healthy too!

Quick and easy leek and potato recipe

The leeks are only cooked briefly so still retain some firmness (are cooked but not mushy!).  Their sweet mild flavour really comes through and complements the potato dumplings.  If you are pressed for time you can simply cook the potatoes and add them (without mashing them first) to the stew instead of making the dumplings.  But I really hope you will give the dumplings a go.  It’s worth it as they melt in your mouth!

And remember that they only consist of 3 ingredients – potatoes, flour and ground flaxseed – so are very quick and simple to make.

If you like this recipe you might also like potato dumplings (Polish ‘kopytka’) with mushroom sauce.

Equipment you’ll need

• Kitchen scales/measuring cup
• Chopping board and knife
• Pot with lid and large spoon
• Large shallow dish and spatula

How to make leek stew with potato dumplings: step-by-step

1. Peel and boil the potatoes in salted water.  Drain and mash them well to get rid of any lumps. Leave to cool completely.

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2. 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.

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3. 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).

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4. In a large shallow 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.

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5. Sprinkle over 1 tablespoon of flour and stir to combine.  Pour in half of the stock and bring to the boil, stirring often.

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6. 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.

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7. Remove from the heat and serve immediately.

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Top tips for making leek and potato stew

• 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.

More vegetarian stew recipes

• Mexican Black Bean Stew (Vegan)
• Mediterranean Vegetable Stew with Beans

For non-vegetarian one pot easy dinner ideas check out coconut milk fish stew with lentils as well as authentic Polish bigos stew recipe.

Check out also this collection of over 12 healthy vegetarian pasta meals.

Keep in touch!

If you make this vegan leek and potato stew I’d love to know how it turned out for you. What herbs did you use? Let me know in the comments below, thanks!

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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!

Prep Time40 mins

Cook Time15 mins

Total Time55 mins

Course: Dinner, Lunch, Main

Cuisine: International

Keyword: leek stew

Servings: 4 servings

Calories: 253kcal

Author: Monika Dabrowski

Ingredients

• 300 g potatoes peeled, halved
• 80 g flour (2.82 oz) plus 1 tablespoon to add into the stew
• 1 tsp ground flaxseed
• 2 medium leeks finely chopped
• 3 tbsp olive oil
• 1 large bay leaf
• Sea salt and pepper to taste
• 580 ml vegetable stock ensure it's vegan
• 2-3 tbsp dill (optional), finely chopped
• 1/3 cup frozen petits pois/garden peas

Metric - US Customary

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

• 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

RECIPE LINK PARTIES

I shared this vegan leek stew with peas and potato dumplings with Meat Free Mondays, What’s Cookin’ Wednesday. Also shared with Fiesta Friday (this week’s co-hosts are Food for the Soul and The Not So Creative Cook). I also shared it with Cook Once Eat Twice and Saucy Saturdays.