This hearty Leek Stew with Potato Dumplings (Vegan) is a delicious, quick and easy to make healthy dinner idea. The 2-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.
That’s why I didn’t puree any of the ingredients in this recipe. 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 stew with dumplings
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 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 2 ingredients – potatoes and flour – so are very quick and simple to make.
I used a bit more flour in this recipe than I did in my previous dumplings post – Potato Dumplings (Polish ‘Kopytka’) with Mushroom Sauce. Since you cook these dumplings in a stew they have to be firm enough to withstand stirring and bumping into the other ingredients.
Use petits pois or garden peas
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 at the end. They will thaw and warm through very quickly. If you cook them they won’t be as sweet.
Meal prep tips
You can do a few simple things to save time and make this a truly convenient super quick and easy recipe.
First of all, you can boil the potatoes the day before. Once you’ve peeled the potatoes, cube them and add enough salted water to just cover them. Close the lid while the potatoes are cooking. When they’ve cooked, drain off the water and mash them well to get rid of any lumps. Store the mash (once cooled completely) in the fridge overnight.
When you are ready to make the dumplings all you need to do is combine the potatoes with the flour, form the dumplings and add them to the stew. They only take about 5 minutes to cook! You are not aiming for perfection here so don’t worry if they don’t all look exactly the same.
Although the sauce I used in the stew is dairy free it follows the same method I used in my simple white sauce. Check out ALL my recipes where I’ve used this simple white sauce. You won’t believe how versatile it is!
Enjoy this Leek Stew with Potato Dumplings 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.
More dumplings recipes
This hearty vegan Leek Stew with Potato Dumplings is a delicious, quick and easy to make healthy dinner idea - the 2-ingredient dumplings take only 5 minutes to cook!
- 3 medium potatoes
- 3-3.5 heaped tablespoons flour plus more for dusting and 1 teaspoon for the stew
- 2 leeks finely chopped
- 3 tablespoons olive oil
- 4 tablespoons white wine
- 1 large bay leaf
- 2 allspice whole
- 1 level teaspoon salt and 2/3 teaspoon white pepper
- 500 ml hot water
- 2-3 tablespoons dill finely chopped
- 1/3 cup frozen petits pois or peas
Peel, cube and boil the potatoes in salted water, then drain well, mash, getting rid of any lumps, and leave to cool (this can be done ahead). Gradually add in the flour (you can do this using the pot the potatoes cooked in) and mix in using the back of a large spoon until the flour is no longer visible.
Transfer the dough onto a lightly floured surface, divide into 2 parts (easier to work with) and roll each part into a long sausage shape (about 2 cm in diameter). Cut (straight or at an angle) into 2 cm long pieces and place on a floured surface.
Heat up the oil in a large pan, add the bay leaf, allspice and leeks and stir well. Cook over a medium/low heat for 2-3 minutes stirring often. Add the wine and continue cooking for another 2 minutes.
Add 1 heaped teaspoon of flour and quickly stir until the flour is no longer visible. Pour in the hot water and add the seasoning. Stir. Gradually add the dumplings giving the pan a gentle shake every now and again (do NOT stir) to prevent them from sticking to one another. Simmer gently for 5 minutes.
Scatter the petits pois and dill on top, give a few more gentle shakes and remove from the heat (the petits pois don't need to cook). Adjust the seasoning and serve.
Preparation time includes cooling the potatoes and making the dumplings.
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RECIPE LINK PARTIES
I shared this vegan Leekstew 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.