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 this 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!
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!
Ingredients
The stew itself is made by frying leeks in a little oil with bay leaf then sprinkling with flour (to thicken the sauce) and adding vegetable stock.
The dumplings consist of 3 ingredients - potatoes, flour and ground flaxseed - so are very quick and simple to make.
I also added a handful of frozen peas and used chopped dill for garnish.
Substitutions
- 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 handful of chopped chives, fresh parsley or tarragon scattered just before serving would work well too.
How to prepare the leeks
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.
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.
2. To make the dumplings 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.
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).
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.
5. Sprinkle over 1 tablespoon of flour and stir to combine. Pour in half of the stock and bring to the boil, stirring often.
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.
7. Remove from the heat and serve immediately.
Serving suggestions
Enjoy this leek and potato recipe as a vegetarian main (with or without crusty bread), 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.
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.
- 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.
Related recipes
- Mexican Black Bean Stew (Vegan)
- Mediterranean Vegetable Stew with Beans
- Root Vegetable Stew (Polish-Style)
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 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)
Ingredients
- 2 medium leeks finely chopped, see *Notes
- 300 g potatoes peeled, halved
- 80 g flour plus 1 tablespoon to add into the stew
- 1 tsp ground flaxseed
- 3 tbsp olive oil
- 1 bay leaf
- Sea salt and pepper to taste
- 580 ml vegetable stock ensure it's vegan
- 2-3 tbsp 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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Very easy,and yet so tasty. This recipe is a keeper. Thanks
Glad you liked it and thanks for the feedback:)
This is such a hearty stew 🙂
Thanks! It's hearty but also super quick to make:)
This looks SO delicious- might make it tonight!
Thanks! Let me know how it turns out if you do make it:)
My mum always used to make dumplings and I've been meaning to make them for the kids so this looks grea/t, and I love leeks #freefromfridays
Thanks Emma! Dumplings are a childhood memory for me too, which is why I love to make them now for my children too.
What a lovely warming meal, I love all of these ingredients and I know that family would really tuck into it! Thank you for sharing with #CookBlogShare x
Thank you Kirsty! Dumplings are easier to make than most people think so this is a pretty quick dish.
Wonderful pictures, love all the green! Looks delicious.
Thank you! I also find green food appealing:)
This sounds amazing Monika. I love the freshness of the flavours and colours, but also I can imagine hubby loving this given his life long fondness of potatoes. I've never made potatoe dumplings (or gnochi) before but I can imagine they'd be far tastier than shop bought ones.
Angela x
Thank you Angela! I've never tried shop bought dumplings/gnocchi so I don't know how they compare to homemade ones, but I do know they are incredibly easy to make (which is probably why I never bought them).
It looks like such a beautiful fresh recipe Monika! I don't make dumplings very often but made like this they really are a simple way of making a vegetable stew into a more filling meal. I like the idea of a little cheese grated on top as I think it goes so well with leeks. Thank you so much for sharing with #CookOnceEatTwice!
Thank you Corina! I agree a little cheese would go well in this recipe. Dumplings are so tasty and easy to make, they are probably my favourite carbs:) Though I try not to have too many:(
This looks so simple and full of flavor. I am bookmarking it to try very soon.
Thank you! Hope you like it:)
I have tried boiling potatoes before baking, but without salt. Why add salt, btw? This one looks delicious to me - sounds a great comfort food indeed. Thanks for sharing this lovely meal at FF table. Have fun! 😉
Thank you! I add salt to the potatoes because they are so bland they need something to bring out more flavour - this might be just an East European thing, in Poland where I grew up salt is added to everything:) I also boil pasta in salted water and often add a bay leaf too, in fact I sometimes also boil potatoes like that.
Oh! I should try that next time. Thanks for the tip, Monika.
You are welcome! Have a good week:)