One lovely summer day, I bought a new cast iron Dutch oven that I’d been eyeing that had finally gone on sale. I could not wait to try it out – so I created this recipe for Vegetable Stew and Dumplings. Normally I would not make something this heavy in the summer – or heat up the oven on a 90-degree day in Tennessee! Call me crazy, but it was worth it!

The advantage to making this in the summer months was that I was able to use fresh corn for extra flavor. When I make it in cooler months, I use frozen corn and caramelize it a bit. Follow the directions for whichever kind of corn you have.

This Summer Vegetable Stew with Dumplings is vegetarian. As I said in my welcome note, I am “mostly plant-based” but sometimes I allow myself a little bit of wiggle room; unfortunately, I have not yet mastered a vegan dumpling. If you want to make this totally vegan, make the stew with plant-based butter, milk, and cream and skip the dumplings. At least you won’t have to warm up the oven!

Summer Vegetable Stew with Dumplings

For Stew:

• 1 medium onion, finely chopped
• 2 tsp minced garlic
• 2 T butter (can use vegan butter, stick type)
• 2 russet potatoes, diced in about half-inch pieces
• 2 c thinly sliced carrots
• 3 c vegetable broth
• 1 zucchini, halved and sliced (quarter it if it’s very large)
• 14 oz. diced fire-roasted tomatoes
• 1 can of cannellini or other white beans, drained and rinsed
• 2-3 ears of fresh corn (save cobs) OR 1 1/2 cups frozen white corn with a pinch of sugar – see notes below
• 1 tsp dried oregano (or 2 tsp fresh)
• 1 tsp dried thyme (or 2 tsp fresh)
• 1/4 c white wine
• 1 1/2 cups milk (can substitute unsweetened plant-based milk)
• 1/2 cup heavy cream (can substitute Plant Cream)
• 2 T cornstarch

For Dumplings:

• 1 3/4 c all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp dried oregano (or 1 tsp fresh)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1 T chopped fresh chives
• 4 T butter, softened
• 3/4 c milk
• 1 egg, lightly beaten

Cook’s Notes:

If using fresh corn: Husk corn. Cut off kernels and set aside. Save the cobs and follow directions below.

If using frozen corn: Thaw. Start the recipe by melting 1 T of the butter, then saute the corn with a pinch of sugar, stirring frequently, for about 4-5 minutes or until the corn starts to brown a bit (do not let it burn). Set aside and follow the rest of the recipe, omitting the corn cobs.

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Directions

Heat oven to 350 degrees.

In a large Dutch oven or other heavy pot, melt butter. Add onion and garlic and saute for 3-4 minutes or until they start to become translucent, then add the carrots and potatoes and let everything soften and brown a bit, about 5 more minutes.

Add the corn cobs, if using, and pour in the vegetable broth (if broth does not quite cover the vegetables, add a little more water).

Bring to a boil, then reduce heat to a simmer and cook, uncovered, for 15 minutes.

Meanwhile, prepare to make dumplings. Combine the flour, baking powder, baking soda, salt, and herbs. Cut in the softened butter with a pastry cutter or two knives. Set aside. In a small bowl, combine lightly beaten egg and milk. Do not combine the wet and dry ingredients yet. Set both bowls aside.

Remove and discard the corn cobs. Add tomatoes, zucchini, corn kernels (fresh or frozen), herbs, and wine. Let heat through, bringing back to a simmer.

In a small bowl, combine the milk and cream. Add the cornstarch all at once and whisk until cornstarch is dissolved.

Dump the cold milk mixture into the vegetable stew, stirring well to combine. Bring the stew back to a simmer; it should thicken up just a little as it heats.

Finalize the dumplings, stirring the wet ingredients into the dry ingredients. Just stir until all ingredients are combined, do not overstir. Drop the dumpling mixture by large tablespoons (or medium sized cookie scoop) into the stew – do not stir.

Bake, covered, at 350 degrees for 25-30 minutes or until the dumplings have floated to the top and are slightly browned.

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