Alright everyone, here it is…a classic comfort food turned vegan (yay!). And guess what? It only takes about 45 minutes and is so similar to chicken and dumpling stew that you can share with anyone – herbivore or omnivore.
The basics of the stew are the same as the “original.” All you need to do is swap the chicken broth for a chicken-less vegetable broth and swap the chicken for tofu. You could also use vegan meatless chicken or leave out the protein completely because we all know the star of the show is the dumplings! Yeah baby!
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Vegan Dumpling Stew
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
- YieldServes 6
For the Stew
- 8 cups No-Chicken Broth
- 8 cups water
- 1 cup flour
- 1 cup nutritional yeast
- 2 TBSP low sodium soy sauce
- 1/2 TBSP vegan Worcestershire sauce
- 2 garlic cloves, minced/grated/crushed
- 3 tsp rubbed sage
- 3 tsp onion powder
- 2 tsp Italian herb seasoning
- 1 tsp rosemary
- 3/4 tsp celery seed
- 1/2 tsp paprika
- 1/4-1/2 tsp black pepper
- 4 bay leaves
- 1/4 cup fresh parsley, chopped
- 3 carrots, chopped
- 6 celery stalks, chopped
- 2-3 cups peeled and chopped potato
- 1 lb frozen peas (no salt added)
- 1/4 cup vegetable broth
- 1 tsp maple syrup
- 1 tsp nutritional yeast
- 1/2 tsp vegan Worcestershire sauce
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/2 block extra firm tofu, chopped
For the Dumplings
- 4 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 cups + 2 TBSP unsweetened non-dairy milk
In a large pot, bring the No-Chicken broth to a boil. In the meantime, prepare the tofu. Mix the broth and other ingredients in a small bowl, set aside. In a non-stick pan, cook the chopped tofu on medium/high heat until it starts to brown.
Add the seasoned broth mixture to the tofu, mix well, and cook until the moisture is gone and the tofu is slightly browned. Set the cooked tofu aside.
Once the broth is boiling, lower heat to a simmer. Add the remaining stew ingredients and simmer for 10-15 minutes.
Meanwhile, prepare the dumpling dough: Whisk the dry ingredients in a large bowl, add the non-dairy milk and mix to combine. The dough should be sticky and able to somewhat hold its shape.
Bring the stew to a low boil. Drop the dumplings into the boiling stew one at a time and make sure are mostly submerged so that they cook evenly. Simmer for 10-15 minutes.
Pick out a large dumpling for a taste test to make sure they are thoroughly cooked.
Serve hot and share with friends!