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.
½cupalmond milkor another plant-based milk of your choice
2tablespoonsoil 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.