Vegan Dumpling Stew is a plant based version of the classic Chicken and Dumplings. This vegan soup is the ultimate plant-based comfort food – it is hearty, wholesome, and completely oil-free. Packed with veggies, creamy broth, and tender vegan dumplings, this one-pot meal is both nourishing and satisfying. Best of all, it’s ready in under 1 hour, making it perfect for a healthy weeknight dinner or a cozy weekend meal. Whether you’re craving a hearty vegan soup or a creamy plant-based stew, this oil-free vegan dumpling recipe will warm you from the inside out!
Why You'll Love This Plant Based Dumpling Soup
- Wholesome & Oil-Free – Made with simple, whole food ingredients and zero added oil for a lighter yet satisfying comfort meal.
- Ready in Under 1 Hour – A cozy, homemade vegan stew that comes together quickly—perfect for busy weeknights.
- Packed with Veggies & Flavor – Loaded with nourishing vegetables, herbs, and fluffy plant-based dumplings for the ultimate hearty bowl.
- One-Pot Comfort Food – Easy cleanup and minimal prep make this vegan dumpling stew a go-to for stress-free cooking.
How to Make Vegan Chicken & Dumpling Soup
The basics of the stew are the same as the classic version, but you will need to 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!
Storage & Reheating Tips
While the dumplings are best freshly cooked, they are still good as leftovers. Leftover stew and dumplings can be stored in a sealed container in the fridge for up to 4 days. To reheat, I recommend using the stovetop over low heat. You can heat it up in the microwave, but the dumplings may get a bit tough. If the broth has thickened, stir in a splash of broth or non-dairy milk to thin while heating.
Love Vegan Comfort Food? Try These Recipes:
This Vegan “Chicken” and Dumpling Stew is proof that comfort food can be both nourishing and completely plant-based. With its rich, creamy broth and pillowy dumplings, it’s the kind of meal that warms you from the inside out. Enjoy this wholesome, oil-free twist on a a delicious stew whenever you need a hearty, satisfying bowl of comfort.
Vegan Dumpling Stew
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This hearty Vegan Chicken & Dumpling Stew is a cozy, oil-free comforting recipe made with a creamy chicken-less broth, savory veggies, and tender dumplings for a wholesome plant-based twist on a classic comfort food.
Ingredients
For the Stew
- 1 medium yellow or sweet onion, chopped
- 2 medium carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 1/2 cups russet potatoes, peeled and chopped
- 8 oz (~1/2 block) extra firm tofu, or any vegan chicken substitute, chickpeas, or white beans
- 6 cups Chicken-less broth
- 1 1/2 teaspoons vegan Worcestershire Sauce
- 2 teaspoons dried sage
- 2 teaspoons onion powder
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon celery seed
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1 cup unsweetened plain non-dairy milk
- 2 Tablespoons flour
- 2 Tablespoons nutritional yeast
- 1 cup frozen peas
For the Dumplings
- 1 cup all-purpose flour (can use 1:1 gluten free flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened plain non-dairy milk
Instructions
- Chop the onion, carrots, celery, and potatoes into 1-inch pieces.
- In a large stock pot or Dutch oven, add 2-3 tablespoons of water and bring to a medium heat. Add the onion, carrots, celery, and garlic and sauté for 5 minutes, stirring to prevent sticking. Add more water and lower heat if it is sticking.
- Add the potatoes, tofu, and chicken-less broth and bring to a simmer.
- Add the Worcestershire Sauce, sage, onion powder, Italian seasoning, celery seed, pepper, and bay leaves. Bring to a simmer, cover, and cook on low for 20 minutes.
- After the stew has cooked for 20 minutes, make the thickener: In a separate bowl, whisk the non-dairy milk, flour, and nutritional yeast. Mix well so there are no lumps of flour. Then, add this milk mixture to the pot with the broth and vegetables and mix until well combined. The stew should thicken in about 5 minutes.
- Stir in the frozen peas and cook until the peas are heated through.
- Taste the broth and adjust seasonings if you like.
- Make the dumplings: In a mixing bowl, whisk together the flour, baking powder, and salt. Then, stir in the non-dairy milk. Do not over mix, the dough will be sticky but should still be able to mostly hold its shape.
- Cook the dumplings: Use a tablespoon to drop each spoonful of dumpling dough into the simmering stew. You should get about 10-12 dumplings. Keep the stew on a low simmer, cover, and cook for an additional 15-20 minutes. Pick out a dumpling for a taste-test to ensure they are cooked before serving.
- Once the dumplings are cooked, remove the pot from the heat and serve hot.
