Vegan Vegetable Stew with Dombolo (Steamed Dumplings)
A deeply satisfying traditional meal — rich, savoury vegetable stew brimming with tender carrots, potatoes, butternut, zucchini, and mushrooms simmered in a thick, aromatic gravy. Resting atop the stew are plump, soft dombolo — steamed dumplings that cook gently in the steam rising from the sauce, turning light, fluffy, and perfect for soaking up every drop of that delicious broth. Warm, nourishing, and wonderfully comforting, this dish delivers all the heartiness of the original version, entirely plant-based and free from any dairy or animal ingredients.
Shared by semy
Time
60 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #For the Vegetable Stew;
- 2 tbsp vegetable oil.. 1 large onion — finely diced
- 2 cloves garlic — minced.. 1 tbsp fresh ginger — grated
- 1 tbsp medium curry powder.. ½ tsp ground turmeric
- 400 g diced tomatoes (fresh or canned).. 400 ml vegetable stock
- 2 medium carrots — peeled, sliced.. 2 medium potatoes — peeled, cubed
- 250 g butternut or pumpkin — peeled, cubed.. 1 medium zucchini — sliced
- 150 g button mushrooms — halved or quartered.. 1 tbsp tomato paste
- 1 tsp cane sugar,, Salt and black pepper — to taste
- Fresh parsley or coriander — chopped, for garnish
- #For the Vegan Dombolo (Steamed Dumplings);
- 250 g cake flour or all-purpose flour.. 2 tsp baking powder
- ½ tsp salt,, 1 tbsp vegetable oil
- Approx. 150–180 ml unsweetened plant-based milk or warm water
👩🍳 Instructions
- 1
Prepare the stew base: Heat oil in a large pot over medium heat. Add onion and cook 5–7 minutes until soft and translucent. Stir in garlic, ginger, curry powder, and turmeric. Cook 1–2 minutes until fragrant. Add tomato paste and stir for another minute.
- 2
Simmer the vegetables: Add diced tomatoes, vegetable stock, sugar, salt, and pepper. Bring to a gentle boil. Add carrots, potatoes, and butternut. Reduce heat to low, cover, and simmer 15 minutes. Add zucchini and mushrooms, then simmer uncovered for another 5–8 minutes until vegetables are tender and sauce has thickened slightly. Adjust seasoning to taste.
- 3
Make the dombolo dough: While the stew simmers, whisk together flour, baking powder, and salt in a bowl. Drizzle in oil and gradually stir in plant-based milk or warm water until a soft, sticky dough forms — do not overmix.
- 4
Steam the dumplings: Spoon 6–8 equal portions of dough directly onto the surface of the hot stew. Cover the pot tightly with a lid — seal the edges with foil or a clean cloth to trap steam. Cook over low heat for 15–20 minutes without lifting the lid, until the dumplings are fluffy and cooked through. Test by inserting a skewer — it should come out clean.
- 5
Serve: Sprinkle with fresh parsley or coriander. Serve hot, spooning plenty of stew alongside the soft dombolo that has absorbed all the wonderful flavours.