Veggie Stew with Cornbread Dumplings

Jane Whittaker


No, I don't only use my crock pot, but it sure comes in handy! When you couple that with a disposable liner it is a match made in heaven because there is no clean up either.
This is vegetarian, but has a nice flavor. I have 3 vegetarians in my family and 2 of them are vegans. For the vegans you need to make a few changes in the dumplings.
It is hearty and delicious, and you really will not miss the meat.
My daughter in law kimmie fixed this for me and it was so good I just had to have the recipe.


★★★★★ 1 vote

20 Min
8 Hr


  • 3 c
    butternut or acorn squash, peeled and cubed
  • 29 oz
    ( two ( two 14.5 ounce) cans italian style stewed tomatoes
  • 15 oz
    can great northern beans
  • 4 clove
    garlic, minced
  • 1 c
    water or veggie broth
  • 1 large
    onion chopped
  • 1 large
    stalk celery, chopped
  • 1 small
    zuchinni, chopped
  • 1 tsp
    each dried oregano and sweet basil
  • 1/2 tsp
    each salt and pepper
  • ·
  • 1/2 c
  • 1/3 c
  • 2 Tbsp
    grated parmesean cheese (for vegan either don't use or use a vegan shredded cheese)
  • 1 Tbsp
    fresh parsley ( if you use dried use a lot less)
  • 1 tsp
    baking powder
  • 1 large
    egg, beaten (you can use egg subsitute for vegan)
  • 2 Tbsp
    milk ( you can use soy milk for vegan)
  • 2 Tbsp
    vegtable oil
  • ·
    paprika to sprinkle over top for color

How to Make Veggie Stew with Cornbread Dumplings


  1. Put a disposable liner in your crock pot
  2. Dice all veggies, and put everything in the crock pot except the dumpling ingredients.
  3. Cook on low for 8 hours.
  4. In a medium bowl combine all dumpling ingredients.Stir stew to break up squash a little.
  5. Turn crock pot to high
    Drop dumpling mixture in rounded tablespoons on top of veggies.
  6. Sprinkle paprika on top of dumplings to give them color, cover and cook 50 minutes more.
  7. Do not lift lid the last hour of cooking.

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About Veggie Stew with Cornbread Dumplings

Other Tag: Quick & Easy

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