Dumplings are the only food I can think of that contains the word “dump” and is still considered insanely appetizing.
Yet despite it’s name that is clearly just an action word, dumplings have always had my heart. I mean come on, whoever thought of placing bits of dough in soup was a carby genius.
And even though it’s still like, 100 degrees where I live, with the weather outside totally conflicting with my calendar vibes and all the Starbucks specialty drinks right now, I’m still in the mood for meals like this: vegan not-chicken and dumplings.
Because when you have a recipe that is this good, it doesn’t matter what the weather is like outside.
Vegan chicken and dumplings make a fab family dinner…minus the chicken
You know dinner is good when everyone is quiet and all you can hear are tiny little sluuuuuurp sounds around the table. When this happens at my house, it’s not that we don’t enjoy talking. It’s just that dinner is so good that the focus is intense. The need for more is immediate. The passion is real.
I’m telling you, this is that meal.
Maybe because it’s just so damn comforting, making you feel cozy from the top of your head to the tips of your toes. For me, it makes me feel like a kid again, eating my Grandma’s chicken and homemade noodles.
And my kids seriously love dumpling stew and they ask me all year if we can make this- even on hot summer days. Because when I tell you that this makes a fabulous family dinner, you better believe it mister.
And no, I’m not going to jazz up this recipe post saying I can replace your chicken. But who needs chicken when you have a delicious blend of freshly chopped veggies and LITERALLY BREAD straight in your soup?
Not I.
Fluffy vegan dumplings are a snap to make
What’s more about this recipe is that you can forget rolling out dumplings the old fashioned way. True, Grandma knew what she was doing when she rolled out homemade dumplings on our tiny countertop, but honestly?
Ain’t nobody got time for that Grandma.
And with these easy dumplings, you only need to mix and drop by the spoonful into your large boiling pot. Then you can sit back and let the *magic* begin. No flour on the counters. And no flour all over the floor and under the chairs in the next room either.
Because when I say this is the best drop dumplings recipe, I’m totes serious.
So no matter what the weather is like right now in your neck of the woods, give this recipe a go. You won’t be sorry!
Allergy-Info & Substitutions
- This dumpling stew is 100% vegan, meaning it is meat-free, egg-free, and dairy-free. It is also naturally soy-free.
- Make it nut-free by swapping out the almond milk for another plant-based milk, such as coconut, soy, or hemp. Just remember that these may change the taste just slightly.
- I have not tried making these gluten-free, but if you give it a go, I would love to hear how it went! There are many gluten-free 1 to 1 baking flours available, such as Bob’s Red Mill.
- Make it nightshade-free by using sweet potatoes instead of regular potatoes,
- You can switch out or add any of the vegetables in this recipe. Some other good veggie options include sweet potatoes, cauliflower, broccoli, red bell peppers, celery, rainbow carrots, turnips, or parsnips.
- For another comforting meal, check out my Southern Biscuit Casserole by clicking here.
- For another soup recipe, try my Carrot & Apple Soup by clicking here.
I hope you enjoy this amazing vegan not-chicken and dumplings! Make sure to share your creation with me on Instagram by tagging me @bohemian.vegan.kitchen + using the hashtag #bohemianvegankitchen.
Vegan Not-Chicken and Dumplings
Ingredients
For the Soup:
- 1 medium onion diced
- 1 large carrot sliced thin
- 2 medium gold potatoes peeled and diced
- 3 large cloves of garlic minced
- 6 cups not-chicken broth OR vegetable broth
- ⅔ cup frozen corn
- ⅔ cup frozen peas
- Handful fresh parsley chopped
- black pepper and salt to taste
For the Dumplings:
- 1 cup unbleached, all-purpose white flour
- 1 tablespoon nutritional yeast optional
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup almond milk or another plant-based milk of your choice
- 2 tablespoons oil such as olive oil or melted coconut oil
Instructions
- In a large soup pot, combine onions, carrots, potatoes, garlic, and broth. Heat on medium high and bring to a boil. Cook (uncovered) for about 15 minutes.
- Add frozen corn and peas, cook an additional 15 minutes, until potatoes are almost done (use a fork to pierce potatoes to check).
- Meanwhile, begin making the dumplings. I like to use my stand mixer for these, but a medium bowl and a fork will work fine also! Start by mixing together dry ingredients. Then, slowly pour in the almond milk and oil, using your fork to whisk as you go (or set the stand mixer to low speed). The dumplings should be combined well and STICKY. Set aside until the soup is ready for you to drop them in.
- Once the potatoes are close to done, and you have a good boil going, drop the dumplings by small spoonfuls into the pot. I like to work my way around the soup pot, making sure to fit as many as I can in! Once you are finished, the entire top of your pot should be filled in with dumplings. This recipe makes about 20, but it varies depending on how big you make them. Once you have all your dumplings in the pot, cover with a lid and cook for an additional 12-15 minutes. Leave the pot undisturbed for at least 10 minutes before you check!
- After 10-12 minutes, you can check your dumplings and taste them to see if they're done. You know they're finished when the middle is no longer gooey or doughy. Once finished, turn off heat and stir in the chopped parsley. Sprinkle with black pepper and a pinch of salt, if desired.
Notes
- Make this stew nut-free by swapping out the almond milk for another plant-based milk, such as coconut, soy, or hemp. Just remember that these may change the taste just slightly.
- If using melted coconut oil for the dumplings, be sure to use room temperature almond milk (or use water), since anything cold will harden the coconut oil and make the dough lumpy.
- I have not tried making these gluten-free, but if you give it a go, I would love to hear how it went! There are many gluten-free 1 to 1 baking flours available, such as Bob's Red Mill.
- Make it nightshade-free by using sweet potatoes instead of regular potatoes.
- You can switch out or add any of the vegetables in this recipe. Some other good veggie options include sweet potatoes, cauliflower, broccoli, red bell peppers, celery, rainbow carrots, turnips, or parsnips.
Nutrition Information
Pin It!
Thank you for taking the time to invest in your health and happiness!
Nikki
This was amazing. I added fake chicken to it, but ended up taking it out because it was way better without it.
Very much what I was craving.
I’m new to cooking and I think this is a very beginner friendly recipe. I did Sautee my onions, garlic, and carrots for a bit before adding the potatoes and broth.
Just my boyfriend and I so we have a lot for leftovers.
Thank you so much!
Jenny Dickerson
Made this for dinner tonight. It was delicious. Thank u
Jeannie
WOW!! I made this for dinner tonight, and it is my first recipe i tried from this page. I just can’t get over how delicious and fast this was to make!! It went perfectly with the rainy weather today, and my son is sick so I figured why not! He is very picky, and he loved it! This will be a forever staple in my household! Thank you Randi, you have no idea how happy I am to have found your page!
QuiltinJenny
This recipe is so easy and delicious! Our only “complaint” is that it didn’t make more. Will definitely double next time! Thanks so much for making an old favorite comfort food vegan and maybe even better than the original. No sacrifices here to make it vegan!
Randi Tisdall
You’re welcome! I’m glad you enjoyed it!
Ashley
This soup is so good! I’ve been sick multiple times this last month and this soup is all I crave. I used Bob’s Red Mill Gluten Free All Purpose Flour for the dumplings and they turned out perfect.
Brenda
I just now finished making this. It’s delicious. I had to mix up a couple of things, like I used frozen peas and carrots rather than a fresh carrot because that’s what I had on hand. I also used small potatoes and just cut in half as many as I thought would equal to 2 medium potatoes. I also added little bit of thyme because I love thyme and put it in any soups, stews etc I that I make. It turned out delicious!! Thank you for this great recipe. I’ll definitely be making it a regular in my home!
Randi Tisdall
Wonderful! I’m so glad you enjoyed it Brenda, and thank you for sharing your tweaks!
Sandi
Looks and smells good. But very confused as to why we ended up with only 2 servings instead of 5 like the recipe says. Followed everything to a T. Oh well. Maybe I’ll just double next time.
Randi Tisdall
Hi Sandi, I’m not really sure how you would end up with 2 servings– with the amount of dumplings that sounds like large portions lol. But there’s nothing wrong with doubling! Just be sure you have enough room in the pot, since when I make this recipe the dumplings cover the entire surface of the soup. I would think that if you doubled, some may start to stick together. Hope that helps.
Charlotte
I was making chicken and dumplings for a special dinner, but a dear vegan friend was coming, too. I thought it would be the perfect opportunity to experiment making a dish with the same comforting flavor as chicken and dumplings, but without the chicken. Several guests enjoyed this version as much or even more than the original chicken and dumplings! They went back for seconds, and they wanted to take the leftovers home!
I DID make a few changes:
1) I used my own recipe for rolled and cut dumplings, which I like better than drop ones. 3 cups flour
2/3 cup shortening
1 t. salt
3/4 cup water
2) I sautéed 8 oz baby bella mushrooms with the onion
3) I added 2/3 cup diced red bell pepper with the peas and corn
4) I added about 1 cup almond milk to the broth after the dumplings were cooked.
Randi Tisdall
Thank you for your feedback Charlotte!
Steve
This was fantastic. I’m bookmarking this page. Thanks!
Randi Tisdall
Yay! Thanks Steve!