Bean and soya mince stew with dumplings

This is a hearty meal for Meatless Mondays.

Serves 4-6


  • 1 large onion, finely diced
  • 2 garlic cloves, finely grated or finely minced
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • 200 g soya mince
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock
  • 4 cups water
  • 1 can baked beans
  • 1 can butter beans, drained
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon white sugar
  • 2 tablespoons instant yeast
  • pinch of salt
  • ½ cup warm water
  • 1 handful parsley, to garnishing (optional)



1 Sift flour, baking powder, sugar, salt and yeast together in a bowl. Slowly stir in the water until you have a dough and knead for ten minutes until soft, smooth and elastic.

2 Place in a lightly oiled bowl and cover with a plastic bag or cling wrap and leave in a warm place to rise for about an hour before you start with your stew.


1 Heat the onions and garlic in a large pot on medium heat for five minutes. Then add turmeric, cumin, a splash of water and stir well to combine.

2 Mix in the soya mince, two cups of water, tomato paste and bring to the boil for five minutes. Then add vegetable stock and simmer for 10 minutes, stirring frequently to keep the solids from burning at the bottom of the pot.

3 Add the last three cups of water and stir in the beans. Season with salt and pepper and then reduce heat.

Add the dumplings

1 Once your dough has risen, separate it into four or more dumplings and lightly place them into the pot. Place them evenly to ensure there’s enough space between them.

2 Cover your pot and let the dough and stew simmer for 15 minutes until the dumplings are cooked through.

3 Serve hot and garnish with parsley, if you prefer.

You can also serve this stew with our sweetcorn pap tert or steamed bread in tins.

If you feel like something a bit more meaty, try our beef stew with umhluzi pap.

Recipe and photography: Bathandwa Nkambule