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“Chicken” and Vegetable Dumplings (Vegan)

Sharon Palmer

This completely plant-based (vegan) recipe for “Chicken” and Vegetable Dumplings comes straight from my mom’s old green recipe box. She grew up in Arkansas on a farm, and this original, classic, simple dumpling recipe was handed down from my grandmother Edith, who would round up the ingredients in her own backyard. It was a common feature in my mom’s childhood house; the pot simmered away on my grandmother’s wood-burning stove. Though my mother raised me in a mostly vegetarian home, we managed to enjoy a variety of Southern dumpling recipes. 

When I took on the task of recreating my grandmother’s beloved recipe, I swapped the chicken for plant-based faux chicken, and updated the dumpling recipe to include chives, whole wheat flour, and plant-based milk. This dish is popular with the entire family—and best of all it’s a comfort meal in one you can cook up in 30 minutes. Just get your vegetable and faux “chicken” stew simmering in a big heavy pot, mix up the dumpling batter and drop it by heaping spoonfuls into your stew. Within minutes, you’ll be rewarded with soft, tender dumplings in a thick flavorful stew.

The recipe is truly a one-dish meal masterpiece, combining plant protein, whole grains, and vegetables into one delicious, fragrant pot. It’s so easy, because you can just serve the entire pot on the dinner table, and let people reach in to fill their bowls. So clean up is a cinch. It’s also quite delicious warmed up the next day. You can swap out the ingredients, too. If you want to skip the faux “chicken”, try a can of chickpeas or cubed tofu. You can also try seasonal produce on hand instead of potatoes, carrots and green beans, including zucchini, broccoli, cauliflower, and peas. To make this recipe even easier, try using frozen vegetable blends. Pretty soon you’ll want to keep all of these ingredients on hand to create this classic comfort food meal any time you are so inclined.

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“Chicken” and Vegetable Dumplings (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings  1x
Scale

Ingredients

Stew:

  • 5 cups water
  • 2 vegetable bouillon cubes
  • 2 cloves garlic, minced
  • 1 ½ teaspoons poultry seasoning (vegetarian seasoning blend)*
  • 1 onion, diced
  • 3 carrots, sliced (heirloom or orange carrots)
  • 4 small new potatoes (red or yellow), unpeeled, diced
  • 6 ounces fresh green beans, trimmed and sliced into 2 inch pieces
  • 2 cups chopped meatless chicken (i.e., Beyond Meat, Gardein)
  • ½ cup plant-based milk, plain, unsweetened
  • 2 tablespoons flour
  • Salt and pepper to taste (optional)

Dumplings:

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • Pinch salt
  • 4 tablespoons dairy-free margarine
  • ¾ cup plant-based milk, plain, unsweetened
  • 2 tablespoons chopped chives

Instructions

  1. Bring water to boil in a large pot.
  2. Add bouillon cubes, garlic, poultry seasoning, onion, carrots, potatoes, and green beans.
  3. Stir well, cover, and cook over medium heat for 15 minutes.
  4. Stir in meatless chicken.
  5. Mix ½ cup plant-based milk with 2 tablespoons flour and stir into vegetable stew.
  6. Drop dumplings (see instructions for making dumplings in step #7) by large spoonfuls over hot stew. Cover and simmer on medium low for 15 minutes.
  7. To Make Dumplings: While stew is cooking, mix together 1 cup whole wheat flour, 1 cup all purpose flour, baking powder and salt in a medium bowl. Cut in margarine with a fork until crumbly. Stir in plant-based milk and chives to make a sticky dough. Do not overmix.

Notes

*Poultry seasoning is a vegetarian blend that includes sage, thyme, marjoram, rosemary, nutmeg, and black pepper.

 

Nutrition

  • Serving Size: 1 serving
  • Calories: 306
  • Sugar: 4 g
  • Sodium: 240 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 54 g
  • Fiber: 5 g
  • Protein: 15 g

Keywords: soup, dumpling

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For other classic, plant-based meals try some of my favorite recipes:

Herbed Lentil Patties with Mushroom Sauce
Baked Mediterranean Lasagna
Veggie Pot Pie

2 thoughts on ““Chicken” and Vegetable Dumplings (Vegan)

  1. I have a dumpling question. Growing up my mom made 2 kinds one was the large fluffy kind for stew one was a small hard dumpling she used in soup. I’ve looked for recipes for the hard moist kind but all I keep seeing are the fluffy ones.

    • Yes, there are some food traditions that have large, dense dumplings. I’ve seen these in the Alps and in Eastern Europe. Look for recipes from this region, which often focus on bread crumbs and potatoes and include no leavening agent. In contrast, fluffy American style dumplings are more like biscuits.

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