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Home » Plant-Based Recipes » Dinner » Vegan Not-Chicken and Dumplings is the Ultimate Comfort Food

Vegan Not-Chicken and Dumplings is the Ultimate Comfort Food

By Randi Tisdall · Published: Aug 12, 2019 · Updated: Jan 31, 2022 62 Comments This post may contain affiliate links.

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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.

Enjoy a cozy night in with this simple vegan not-chicken and dumplings stew, which contains a delicious blend of winter veggies + LITERALLY BREAD straight in your soup bowl. Easy to make and absolutely nothing to roll out, this stew is the perfect ending to a long day. #veganchickenanddumplings #veganchickenanddumplingssoup #veganstewrecipes #vegansoup #veganfamilymeals #veganwinterrecipes #bohemianvegankitchen

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.

Enjoy a cozy night in with this simple vegan not-chicken and dumplings stew, which contains a delicious blend of winter veggies + LITERALLY BREAD straight in your soup bowl. Easy to make and absolutely nothing to roll out, this stew is the perfect ending to a long day. #veganchickenanddumplings #veganchickenanddumplingssoup #veganstewrecipes #vegansoup #veganfamilymeals #veganwinterrecipes #bohemianvegankitchen

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.

Enjoy a cozy night in with this simple vegan not-chicken and dumplings stew, which contains a delicious blend of winter veggies + LITERALLY BREAD straight in your soup bowl. Easy to make and absolutely nothing to roll out, this stew is the perfect ending to a long day. #veganchickenanddumplings #veganchickenanddumplingssoup #veganstewrecipes #vegansoup #veganfamilymeals #veganwinterrecipes #bohemianvegankitchen

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.

Enjoy a cozy night in with this simple vegan not-chicken and dumplings stew, which contains a delicious blend of winter veggies + LITERALLY BREAD straight in your soup bowl. Easy to make and absolutely nothing to roll out, this stew is the perfect ending to a long day. #veganchickenanddumplings #veganchickenanddumplingssoup #veganstewrecipes #vegansoup #veganfamilymeals #veganwinterrecipes #bohemianvegankitchen

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.

Enjoy a cozy night in with this simple vegan not-chicken and dumplings stew, which contains a delicious blend of winter veggies + LITERALLY BREAD straight in your soup bowl. Easy to make and absolutely nothing to roll out, this stew is the perfect ending to a long day. #veganchickenanddumplings #veganchickenanddumplingssoup #veganstewrecipes #vegansoup #veganfamilymeals #veganwinterrecipes #bohemianvegankitchen

Vegan Not-Chicken and Dumplings

Randi Tisdall
Enjoy a cozy night in with this simple vegan not-chicken and dumplings stew, which contains a delicious blend of winter veggies + LITERALLY BREAD straight in your soup bowl. Easy to make and absolutely nothing to roll out, this stew is the perfect ending to a long day.
4.38 from 78 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 5

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/or touch of pink salt, to taste

For the Dumplings:

  • 1 cup unbleached, all-purpose white flour
  • 1 tablespoon nutritional yeast, optional
  • 1 ½ teaspoon baking powder
  • ½ teaspoon pink salt
  • ¼ teaspoon black pepper
  • ½ cup almond milk (or another plant-based milk of your choice)
  • 2 tablespoons canola oil (or another oil of choice, such as olive or coconut)

Instructions
 

  • In a large soup pot, combine onions, carrots, potatoes, garlic, and not-chicken broth. Heat on medium high and bring to a boil; cook (uncovered) for about 15 minutes. Add frozen corn and peas, cook an addition 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, either with a mixer OR by hand, slowly pour in the almond milk and canola oil, using your fork to whisk as you go. 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 pink salt, if desired.

Notes

  • 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.
 
Tried this recipe? Tell me about it + share!Comment and let me know how it was! Then follow BVK on Pinterest @bohemianvegankitchen
Share this recipe with a friend by Email

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Enjoy a cozy night in with this simple vegan not-chicken and dumplings stew, which contains a delicious blend of winter veggies + LITERALLY BREAD straight in your soup bowl. Easy to make and absolutely nothing to roll out, this stew is the perfect ending to a long day. #veganchickenanddumplings #veganchickenanddumplingssoup #veganstewrecipes #vegansoup #veganfamilymeals #veganwinterrecipes #bohemianvegankitchen

Thank you for taking the time to invest in your health and happiness!

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About Randi Tisdall

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

Reader Interactions

Comments

  1. Allie

    November 16, 2020 at 9:01 pm

    This recipe is SO good. I was worried I’d ruin it or it wouldn’t be what I wanted but it’s ridiculously easy and everything I’d hoped. I just made it for the second time in a week and it’s even easier once you’ve done it once! Will be a winter staple for us for sure. We don’t even make it to leftovers!5 stars

    Reply
    • Randi Tisdall

      November 17, 2020 at 8:20 am

      Yay Allie! That’s wonderful and I’m glad you enjoyed it. I make this often for my family (especially during winter) and yeah, we never have leftovers either lol!

      Reply
  2. Adam

    October 19, 2020 at 11:59 am

    Thanks so much Randi. I had never tackled chicken and dumplings before. I was surprised how easy and delicious this was. I doubled the recipe — but next time would not double dumplings — and prob add more veg — have you ever tried sliced mushrooms with this?5 stars

    Reply
    • Randi Tisdall

      October 26, 2020 at 2:46 pm

      Hi Adam! So glad you enjoyed it! I’ve tried doubling the dumplings before too and yeah, you can’t really fit much more in lol. I have not tried sliced mushrooms, although I think that would taste delicious! Really I think any veggie would work well here. Thanks for your review!

      Reply
  3. Taylor

    April 19, 2020 at 5:50 pm

    If there’s one thing I’ve missed after being vegan for 3 months it’s my moms chicken and dumplings. But you made it possible for me to eat it and it’s even better then hers!!! I’ve made this 2x in the past week and my hubby and I love it so much. I added spinach, noodles and mushrooms this time and it was great! Thank you!5 stars

    Reply
    • Randi Tisdall

      April 20, 2020 at 11:19 am

      OH YAY!! I’m so happy to hear this!! And I totally feel you- when I first went vegan I really missed my mom’s chicken and noodles. Thanks so much for sharing your feedback!

      Reply
  4. Cassondra

    January 25, 2020 at 6:39 pm

    I made this gluten free with Bobs Red Mill 1:1 and some guar gum and it was EVERYTHING! And surprisingly easy. Love it!5 stars

    Reply
    • Randi Tisdall

      January 26, 2020 at 12:05 pm

      That’s awesome Cassondra! Thanks so much for sharing your experience making this gluten-free!

      Reply
  5. Pamela Robertsen

    January 22, 2020 at 9:31 pm

    How many would you say this seves?

    Reply
    • Randi Tisdall

      January 23, 2020 at 10:48 am

      Hi Pamela, in the recipe box is states 5 servings. Hope you make this and let me know how it goes!

      Reply
  6. Laney

    January 19, 2020 at 7:49 pm

    Awesome recipe! 6 year old kicked his bowl clean! Thank you!!5 stars

    Reply
    • Randi Tisdall

      January 20, 2020 at 3:16 pm

      Yay! Thanks so much for letting me know the results Laney!

      Reply
  7. Melissa

    January 12, 2020 at 12:25 pm

    Will attest to the amazingness of this recipe. I have made it 3 times in the last 4 days. Picky eaters are on board.5 stars

    Reply
    • Randi Tisdall

      January 14, 2020 at 12:34 pm

      AWESOME!! I’m so glad Melissa! And I agree, this is the perfect meal for picky eaters!

      Reply
  8. Carla

    November 12, 2019 at 11:30 pm

    Delicious!! Thanks for this recipe. It was just what we needed tonight on this snowy November evening….so comforting.5 stars

    Reply
    • Randi Tisdall

      November 13, 2019 at 7:29 pm

      Wonderful Carla! I’m so glad you enjoyed it!

      Reply
  9. Kristine

    November 01, 2019 at 6:32 pm

    Excited to try this, curious to know…do you think it would freeze well?

    Reply
    • Randi Tisdall

      November 02, 2019 at 12:34 pm

      Hi Kristine, good question! It doesn’t hurt to try, although I would probably test it by freezing in portions. The only thing I would be concerned about is how the dumplings reheat. If you do try this, I would love to hear the results!

      Reply
  10. Susan

    October 19, 2019 at 6:36 am

    Can whole wheat flour be substituted for the unbleached white flour?

    Reply
    • Randi Tisdall

      October 21, 2019 at 11:39 am

      Hi Susan! Absolutely you can substitute the flour! I’m sure it will be just as good. Let me know how it goes!

      Reply
  11. Rachel

    October 17, 2019 at 8:58 pm

    This is my second time in a week making this soup, it’s my favorite recipe right now. So delicious!4 stars

    Reply
    • Randi Tisdall

      October 21, 2019 at 11:39 am

      Oh wonderful Rachel! I’m so glad you are enjoying it!

      Reply
  12. Casey Nelson

    October 16, 2019 at 11:21 pm

    I’m trying not to use oil in my cooking (very low-fat), do you think I could reduce or eliminate the oil or is it required? It looks delightful!!!

    Reply
    • Randi Tisdall

      October 17, 2019 at 9:34 am

      Hi Casey! Hmmm, well there’s only 2 Tbsp in the entire recipe, so it’s not very much to begin with, but you may be able to reduce it to 1 Tbsp. Keep in mind that the purpose of the oil in the dumplings is so that they don’t stick together while boiling + makes it moist on the inside. I’m assuming that eliminating it completely could cause problems with the dumplings. That being said, you’re the chef, so if you want to try it give it a go!

      Reply
  13. Amanda

    October 09, 2019 at 3:39 pm

    So easy, so delicious! I haven’t had chicken or dumplings in years and this really delivered that homey, full belly feel on a cold fall day.5 stars

    Reply
    • Randi Tisdall

      October 10, 2019 at 2:59 pm

      That’s awesome Amanda! I’m so glad you enjoyed it!!

      Reply
  14. Michelle

    September 23, 2019 at 3:11 pm

    This was sooo delicious!5 stars

    Reply
    • Randi Tisdall

      September 24, 2019 at 9:03 am

      Awesome! Thanks Michelle, I’m so glad you enjoyed it!

      Reply
    • Vicki

      January 14, 2021 at 3:38 pm

      I used veggie broth and King Arthur 1:1 gluten free flour and everyone absolutely loved this dish. Will be making this often!5 stars

      Reply
      • Randi Tisdall

        January 16, 2021 at 4:08 pm

        Awesome Vicki! Thanks so much for the feedback!

        Reply
  15. Paula Hannon

    September 15, 2019 at 1:28 pm

    Is there a LH version of this? What would you suggest substituting the white potato with?
    Thank you, Paula

    Reply
    • Randi Tisdall

      September 16, 2019 at 9:12 am

      Hi Paula, good question!

      While the opinions of what makes an LH meal vary, I would suggest swapping out the white potato for sweet potatoes (an LH + nightshade-free food). Also, it depends on your system, but the flour and the baking soda may irritate some tummies. That being said, if you think you can handle that I would give it a shot.

      You could also try making them gluten-free if you think that would be easier on your system. I have never tried this with gluten-free flour, but you could always give that a go if you wish.

      Lastly, I would make sure you are using a broth you know your system tolerates well. I highly recommend using my homemade vegetable bouillon for this. You can check out the recipe by clicking here.

      Hope this helps! Let me know if you try these suggestions!

      Reply
      • Cris

        January 28, 2022 at 3:57 pm

        I used Sweet Earth Mindful Chik’n…vegan chicken pieces that are delicious. My husband is vegan, I am not, but I eat many of the meals I “create” for him. This one is a tried and true cold winter day winner! The only change or addition is that I added sage to the soup and the dumpling mix. It gives it a more southern flavor, at least we like it with the addition. Thank you for this great vegan recipe!5 stars

        Reply
        • Randi Tisdall

          January 29, 2022 at 11:22 am

          That’s great Cris! I’m glad to hear you enjoyed it with the chik’n pieces. And the sage sounds like a yummy addition!

          Reply
  16. Jill

    August 22, 2019 at 7:27 pm

    This looks SOO good! I’m making it this weekend!

    Reply
    • Randi Tisdall

      August 24, 2019 at 10:04 am

      Awesome! I’m so glad Jill. If you make it, I’d love to hear how it turns out!

      Reply
      • Rebecca

        November 30, 2020 at 2:55 pm

        Ugh I love this recipe!!! So easy to make and delicious!

        Reply
        • Randi Tisdall

          December 02, 2020 at 8:39 am

          Yay Rebecca!! I’m so glad you enjoy it!!

          Reply
        • Mary

          June 10, 2021 at 9:20 am

          Can’t wait to cook this! Thanks for sharing this recipe5 stars

          Reply
          • Randi Tisdall

            June 10, 2021 at 11:05 am

            You’re welcome!! I hope you enjoy it!!

    • Carla

      December 15, 2020 at 7:23 pm

      I made this tonight and it was the perfect dish for a cold, snowy evening. The dumplings were so light. Between my hubby and me, we each had 2nd helpings. Thank you for this recipe! I already pinned it.5 stars

      Reply
      • Randi Tisdall

        December 16, 2020 at 9:29 am

        Oh, thank you so much Carla! I’m so happy you both enjoyed it!! This is one of my family’s favorite recipes:)

        Reply
    • Sarah

      January 19, 2021 at 5:01 pm

      First attempt, and it was scrumptious! Tried 1 cup chickpea flour/2 Tbsp of almond flour. Uh, didn’t work. Quickly whipped up a batch using the self rising flour for dumplings, and the meal was salvaged.

      To get a chicken flavor (and it worked!), I used Jada’s Chicken Salt and a homemade “Chicken” Bouillon (for my broth) using consolidated recipes from Pinterest suggestions (…with nutritional yeast and I added poultry seasoning). THIS gave it a real chicken flavor!

      I also chopped up 2-3 very small potatoes.

      I am sold! I don’t need to try another recipe!5 stars

      Reply
      • Randi Tisdall

        January 20, 2021 at 1:36 pm

        Thank you so much for your feedback Sarah!! I’m glad you enjoyed it and found a way to make homemade “chicken” broth.

        Reply
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I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That’s why I’m dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules.

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