Vegan Gnocchi Stew


  • olive oil
  • onion
  • celery
  • garlic
  • all-purpose flour
  • broth or water
  • coconut milk or other nondairy milk
  • mushrooms
  • white beans
  • gnocchi
  • vegan cheeze shreds
  • spinach
  • parsley
  • other optional items: broccoli, cauliflower, okra, vegan sausage
  • salt
  • pepper
  • cumin
  • oregano
  • cayenne
  • garlic powder
  • turmeric


  1. Heat 1 Tbsp olive oil in a pot or dutch oven on medium heat
  2. Add 1/2 c sliced celery and 1/2 chopped onion to the oil. Saute for about 6 minutes until onions are translucent and celery softens slightly
  3. Season with 1/4 tsp pepper, 1/4 tsp cumin powder, and a pinch of salt
  4. Add 2 Tbsp all=purpose flour. This will significantly thicken and clump the mixture
  5. Add 2 c broth or water. Whisk to create a roux. Mix continuously as it thickens.
  6. Bring mix to a boil while mixing to prevent burning.
  7. Once mix boils, add 1/3 c milk, another 1/4 c broth or water, 1/2 c mushrooms (I used shiitake), 3/4 c white beans, 2 c gnocchi, 1/3 c vegan cheeze (I used Daiya cheddar & mozzarella style shred mix)
  8. Mix another 6 minutes.
  9. Season with 1/4 tsp salt (unless your broth already has salt), 1/4 tsp garlic powder, pinch of cayenne, 1/4 tsp turmeric, and 2 tsp oregano
  10. Add 2 c chopped fresh baby spinach (I just tear it with my hands), 2 Tbsp chopped parsley or cilantro
  11. Allow to simmer a few more minutes while you cook the Field Roast sausage or saute other optional additions (okra, cauliflower, broccoli).
  12. Mix and taste, adding additional seasoning as needed
  13. Serve immediately!

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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