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/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.
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Thank you for taking the time to invest in your health and happiness!
Allie
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!
Randi Tisdall
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!
Adam
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?
Randi Tisdall
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!
Taylor
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!
Randi Tisdall
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!
Cassondra
I made this gluten free with Bobs Red Mill 1:1 and some guar gum and it was EVERYTHING! And surprisingly easy. Love it!
Randi Tisdall
That’s awesome Cassondra! Thanks so much for sharing your experience making this gluten-free!
Pamela Robertsen
How many would you say this seves?
Randi Tisdall
Hi Pamela, in the recipe box is states 5 servings. Hope you make this and let me know how it goes!
Laney
Awesome recipe! 6 year old kicked his bowl clean! Thank you!!
Randi Tisdall
Yay! Thanks so much for letting me know the results Laney!
Melissa
Will attest to the amazingness of this recipe. I have made it 3 times in the last 4 days. Picky eaters are on board.
Randi Tisdall
AWESOME!! I’m so glad Melissa! And I agree, this is the perfect meal for picky eaters!
Carla
Delicious!! Thanks for this recipe. It was just what we needed tonight on this snowy November evening….so comforting.
Randi Tisdall
Wonderful Carla! I’m so glad you enjoyed it!
Kristine
Excited to try this, curious to know…do you think it would freeze well?
Randi Tisdall
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!
Susan
Can whole wheat flour be substituted for the unbleached white flour?
Randi Tisdall
Hi Susan! Absolutely you can substitute the flour! I’m sure it will be just as good. Let me know how it goes!
Rachel
This is my second time in a week making this soup, it’s my favorite recipe right now. So delicious!
Randi Tisdall
Oh wonderful Rachel! I’m so glad you are enjoying it!
Casey Nelson
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!!!
Randi Tisdall
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!
Amanda
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.
Randi Tisdall
That’s awesome Amanda! I’m so glad you enjoyed it!!
Michelle
This was sooo delicious!
Randi Tisdall
Awesome! Thanks Michelle, I’m so glad you enjoyed it!
Vicki
I used veggie broth and King Arthur 1:1 gluten free flour and everyone absolutely loved this dish. Will be making this often!
Randi Tisdall
Awesome Vicki! Thanks so much for the feedback!
Paula Hannon
Is there a LH version of this? What would you suggest substituting the white potato with?
Thank you, Paula
Randi Tisdall
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!
Cris
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!
Randi Tisdall
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!
Jill
This looks SOO good! I’m making it this weekend!
Randi Tisdall
Awesome! I’m so glad Jill. If you make it, I’d love to hear how it turns out!
Rebecca
Ugh I love this recipe!!! So easy to make and delicious!
Randi Tisdall
Yay Rebecca!! I’m so glad you enjoy it!!
Mary
Can’t wait to cook this! Thanks for sharing this recipe
Randi Tisdall
You’re welcome!! I hope you enjoy it!!
Carla
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.
Randi Tisdall
Oh, thank you so much Carla! I’m so happy you both enjoyed it!! This is one of my family’s favorite recipes:)
Sarah
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!
Randi Tisdall
Thank you so much for your feedback Sarah!! I’m glad you enjoyed it and found a way to make homemade “chicken” broth.