Ingredients

Here is exactly what you need at a glance, along with some ingredient notes and substitution ideas (see the recipe card for full and detailed ingredients & instructions):

For the stew:

potatoes, baked beans, diced tomatoes, vegan ground beef, onion, garlic, olive oil, salt, Italian seasoning, black pepper.

Vegan ground beef - Any variety will do but you'll get the best depth of flavor when using one like Beyond or Impossible. It's important to use ground beef style and not chunks for the intended stew texture and thickness.
Potatoes - Yukon Gold potatoes or red potatoes are always my go-to for soups and stews. They get really soft and sweet while still keeping their shape. Starchier potatoes like russets will break down more.
Baked beans - The canned beans in tomato sauce like Heinz or Bush's. Don't replace them with plain beans that aren't in a sweet sauce or you will affect the overall balance of flavor in the recipe. It needs the sweetness from the beans to be extra delicious!
Diced canned tomatoes - You can use crushed canned tomatoes instead but you'll lose a bit of texture. I really like the chunkiness of the diced ones in this recipe.
Italian seasoning - Or mixed herbs if you're in the UK. Herbes de Provence makes a good alternative. Or you could just use a teaspoon each of 3 individual herbs such as thyme, rosemary, oregano, parsley, or basil.

And for the dumplings:

flour, salt, pepper, baking powder, dairy-free milk, vegan butter

Flour - All-purpose flour. If you are in the UK use plain flour. I have not tested these dumplings with gluten-free flour.
Dairy-free milk - Any plant milk such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe. Make sure it's unsweetened & unflavored though.
Vegan butter - A hard vegan butter will work best, such as my homemade vegan butter, Earth Balance, or Miyokos.

I LOVE dumplings, but I do actually love this meal with or without them, so if they aren't your thing feel free to make just the stew and serve it with some crusty bread for dunking instead.

How To Make Vegan Beef & Baked Bean Stew

Can't wait to make it? Here's a quick rundown of how it's done. It couldn't be simpler. See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video:

how to cook the stew as per the written instructions

Saute the onions and garlic in a large Dutch oven or soup pot, then add the vegan beef, allow it to brown before adding the tomato paste and cook until darkened.
Add everything else and give it a good stir.
Simmer until the potatoes are fork tender.
Mix up the easy dumplings mixture.

Gently float the dumplings on top of the stew, put the lid on.
Simmer until the dumplings are fluffy and doubled in size.

a big pot of stew with dumplings and parsley garnish

Serving Suggestions

This truly is a one-pot meal. With the stew and the dumplings you really don't need anything else, that is unless you'd like to mop up the delicious gravy with some bread, and in that case, I recommend:

a bowl of stew with the inside of a fluffy dumpling on show

Storing Leftovers

Transfer leftovers to an airtight container and store in the fridge for 3 to 4 days. Reheat gently in a pan on the stovetop or in the microwave. It also freezes well for up to 3 months.