Traditional Vegan Irish Stew with Herb Dumplings

I’ll be honest—I used to think stew without meat was just vegetable soup trying too hard. Growing up, Irish stew meant lamb or beef, end of story. But then I tried making a vegan version with mushrooms, and I actually got it. The trick is building up those deep, rich flavors with a good stout beer and letting those mushrooms get nice and brown.

The herb dumplings are what really make this recipe, though. They’re fluffy, loaded with fresh herbs, and they soak up all that gravy. My kids don’t even notice there’s no meat in it—they’re too busy fighting over the dumplings. And on a cold evening when you want something warm and filling, this stew does the job without leaving you feeling heavy.

What Kind of Mushrooms Should I Use?

Cremini mushrooms are called for in this recipe, and they’re a great choice because they hold up well during the long stewing process and add a nice earthy flavor. If you can’t find cremini, regular white button mushrooms work just fine – they’re actually the same species, just harvested at a younger stage. For a deeper, more robust flavor, you could also use a mix of mushrooms like portobello (which are just mature cremini) or even add some shiitake if you’re feeling fancy. When selecting your mushrooms, look for ones that are firm and dry to the touch, and avoid any that look slimy or have dark spots.

Options for Substitutions

This stew is pretty forgiving when it comes to swaps, so feel free to work with what you’ve got:

• Cremini mushrooms: Regular white button mushrooms work great here, or try portobello mushrooms for a meatier texture. Shiitake mushrooms add a nice earthy flavor too.
• Vegan stout beer: If you don’t have stout or prefer not to use beer, replace it with an equal amount of vegetable broth plus 1 tablespoon of soy sauce and 1 teaspoon of molasses to mimic that deep, rich flavor.
• Nutritional yeast: This adds a savory, cheesy flavor to the dumplings, but if you don’t have it, you can leave it out or add a pinch of garlic powder and extra herbs instead.
• Soy milk: Any plant-based milk works for the dumplings – almond, oat, or cashew milk are all fine choices. Just make sure it’s unsweetened.
• Green cabbage: Savoy cabbage or even kale can step in if you don’t have green cabbage on hand. Just add kale later in the cooking process since it wilts faster.
• Fresh herbs: If you’re missing fresh chives or thyme, use dried herbs instead – just cut the amount to about 1/3 of what’s called for since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this stew is adding the dumplings too early or lifting the lid while they cook – they need that consistent steam to puff up properly, so resist the urge to peek for the full 15 minutes.

Another common issue is not browning the mushrooms enough in step 2, which means leaving them alone in the pan without stirring too much so they develop that deep, caramelized flavor that adds richness to the stew.

Make sure your dumpling dough has a thick, biscuit-like consistency rather than being too runny – if it’s too wet, add a tablespoon of flour at a time until it holds its shape on a spoon.

Finally, don’t skip simmering the stew before adding the dumplings, as the vegetables need time to soften and the flavors need to come together, otherwise you’ll end up with crunchy carrots and bland broth.

What to Serve With Vegan Irish Stew?

This hearty stew is pretty filling on its own thanks to those fluffy herb dumplings, but I love serving it with some crusty bread on the side for soaking up all that rich, beer-infused broth. A simple side salad with mixed greens and a tangy vinaigrette helps balance out the richness of the stew and adds a fresh crunch. If you’re feeding a crowd, consider adding some roasted root vegetables like parsnips or turnips alongside, or serve it with a side of sautéed kale or spinach for extra greens. For a proper Irish pub feel, pair it with a pint of the same stout beer you used in the cooking.

Storage Instructions

Store: Keep your leftover stew in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together! I like to store the dumplings separately if I can, as they tend to absorb more liquid over time and can get a bit mushy.

Freeze: The stew itself freezes great for up to 3 months in a freezer-safe container. I usually skip freezing the dumplings though, since they don’t hold up as well and can get dense and gummy when thawed.

Reheat: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You might need to add a splash of vegetable broth if it’s thickened up too much. If you froze it, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 38-44 g
• Fat: 65-75 g
• Carbohydrates: 240-260 g

Ingredients

For the stew:

• 4 tbsp olive oil
• 1.25 lb cremini mushrooms (cut into 1/2-inch thick slices)
• 3 celery stalks
• 3 carrots
• 1 large onion
• 4 cloves garlic
• 3 tbsp flour
• 3.5 cups vegetable broth
• 3.5 cups green cabbage (shredded into 1/4-inch strips)
• 1 large potato (peeled and cut into 1-inch chunks)
• 1.5 tbsp thyme
• 12 oz vegan stout
• 2 tbsp tomato paste
• salt
• pepper

For the dumplings:

• 1.5 cups flour
• 3 tbsp nutritional yeast
• 2 tsp baking powder
• 1 tsp salt
• 3 tbsp chives
• 3 tbsp thyme
• 1 cup soy milk
• 3 tbsp olive oil

Step 1: Prepare the Mise en Place

• 1.25 lb cremini mushrooms
• 3 celery stalks
• 3 carrots
• 1 large onion
• 4 cloves garlic
• 1 large potato
• 3.5 cups green cabbage

Cut the cremini mushrooms into 1/2-inch thick slices, then dice the celery, carrots, and onion into roughly equal-sized pieces so they cook evenly.

Mince the garlic, peel and cut the potato into 1-inch chunks, shred the cabbage into 1/4-inch strips, and measure out all remaining ingredients.

Having everything prepped and ready will allow you to focus on building layers of flavor without interruption.

Step 2: Brown the Mushrooms to Build Deep Flavor

• 2 tbsp olive oil
• 1.25 lb cremini mushrooms

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

Working in batches if needed to avoid crowding, sear the mushroom slices for about 5 minutes per side until they develop a golden-brown crust and release their moisture.

Remove the mushrooms to a plate—this browning step creates umami depth that’s essential to the stew’s rich character.

Step 3: Build the Aromatic Base

• 2 tbsp olive oil
• 3 celery stalks
• 3 carrots
• 1 large onion
• 4 cloves garlic
• 3 tbsp flour

Add the remaining 2 tablespoons of olive oil to the same pot and add the diced celery, carrots, and onion.

Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize slightly.

This creates a sweet, savory foundation.

Add the minced garlic and cook for 1-2 minutes until fragrant, then sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste—this will thicken the stew naturally.

Step 4: Build the Stew Base and Simmer

• browned mushrooms from Step 2
• 3.5 cups vegetable broth
• 3.5 cups green cabbage
• 1 large potato
• 1.5 tbsp thyme
• 12 oz vegan stout
• 2 tbsp tomato paste

Return the browned mushrooms to the pot and add the vegetable broth, shredded cabbage, potato chunks, and thyme.

Bring to a boil, then reduce to a gentle simmer and cook uncovered for about 10 minutes until the potatoes begin to soften.

Stir in the vegan stout and tomato paste, mixing well to distribute the tomato paste throughout, then simmer for another 5 minutes to marry the flavors.

I find the stout adds a subtle richness that makes this feel authentically Irish.

Step 5: Make the Herb Dumpling Dough

• 1.5 cups flour
• 3 tbsp nutritional yeast
• 2 tsp baking powder
• 1 tsp salt
• 3 tbsp chives
• 3 tbsp thyme
• 1 cup soy milk
• 3 tbsp olive oil

While the stew simmers, prepare the dumplings by whisking together the flour, nutritional yeast, baking powder, salt, chives, and thyme in a bowl.

In a separate small bowl, whisk together the soy milk and olive oil until combined.

Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix, as overworking the dough will make the dumplings tough and dense instead of light and fluffy.

Step 6: Add Dumplings and Final Seasoning

• herb dumpling dough from Step 5
• salt
• pepper

Taste the stew and adjust the seasoning with salt and pepper as needed.

Using a spoon, drop heaping spoonfuls of the dumpling dough directly into the simmering stew—they’ll sink initially and then float to the surface as they cook.

Cover the pot with a lid and simmer gently for about 15 minutes without lifting the lid, as the steam is essential for the dumplings to cook through and become tender.

Step 7: Serve the Stew

Once the dumplings are cooked through and tender, carefully ladle the stew into bowls, making sure each serving gets several dumplings.

The stew is best served hot and hearty, with the dumplings acting as a comforting, bread-like element that makes this dish complete and satisfying.

Traditional Vegan Irish Stew with Herb Dumplings

Delicious Traditional Vegan Irish Stew with Herb Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the stew::

• 4 tbsp olive oil
• 1.25 lb cremini mushrooms (cut into 1/2-inch thick slices)
• 3 celery stalks
• 3 carrots
• 1 large onion
• 4 cloves garlic
• 3 tbsp flour
• 3.5 cups vegetable broth
• 3.5 cups green cabbage (shredded into 1/4-inch strips)
• 1 large potato (peeled and cut into 1-inch chunks)
• 1.5 tbsp thyme
• 12 oz vegan stout
• 2 tbsp tomato paste
• salt
• pepper

For the dumplings::

• 1.5 cups flour
• 3 tbsp nutritional yeast
• 2 tsp baking powder
• 1 tsp salt
• 3 tbsp chives
• 3 tbsp thyme
• 1 cup soy milk
• 3 tbsp olive oil

Instructions

 

• Cut the cremini mushrooms into 1/2-inch thick slices, then dice the celery, carrots, and onion into roughly equal-sized pieces so they cook evenly. Mince the garlic, peel and cut the potato into 1-inch chunks, shred the cabbage into 1/4-inch strips, and measure out all remaining ingredients. Having everything prepped and ready will allow you to focus on building layers of flavor without interruption.
• Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Working in batches if needed to avoid crowding, sear the mushroom slices for about 5 minutes per side until they develop a golden-brown crust and release their moisture. Remove the mushrooms to a plate—this browning step creates umami depth that's essential to the stew's rich character.
• Add the remaining 2 tablespoons of olive oil to the same pot and add the diced celery, carrots, and onion. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize slightly. This creates a sweet, savory foundation. Add the minced garlic and cook for 1-2 minutes until fragrant, then sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste—this will thicken the stew naturally.
• Return the browned mushrooms to the pot and add the vegetable broth, shredded cabbage, potato chunks, and thyme. Bring to a boil, then reduce to a gentle simmer and cook uncovered for about 10 minutes until the potatoes begin to soften. Stir in the vegan stout and tomato paste, mixing well to distribute the tomato paste throughout, then simmer for another 5 minutes to marry the flavors. I find the stout adds a subtle richness that makes this feel authentically Irish.
• While the stew simmers, prepare the dumplings by whisking together the flour, nutritional yeast, baking powder, salt, chives, and thyme in a bowl. In a separate small bowl, whisk together the soy milk and olive oil until combined. Gently fold the wet ingredients into the dry ingredients until just combined—don't overmix, as overworking the dough will make the dumplings tough and dense instead of light and fluffy.
• Taste the stew and adjust the seasoning with salt and pepper as needed. Using a spoon, drop heaping spoonfuls of the dumpling dough directly into the simmering stew—they'll sink initially and then float to the surface as they cook. Cover the pot with a lid and simmer gently for about 15 minutes without lifting the lid, as the steam is essential for the dumplings to cook through and become tender.
• Once the dumplings are cooked through and tender, carefully ladle the stew into bowls, making sure each serving gets several dumplings. The stew is best served hot and hearty, with the dumplings acting as a comforting, bread-like element that makes this dish complete and satisfying.