Vegan Chicken[less] and Dumpling Stew

Okay Okay Okay. I may be getting ahead of myself with jumping into fall and winter recipes buuuuuuut it’s been rainy and cold for the past week….. so not my fault!

Even if they don’t admit it, every vegetarian misses some sort of comfort food from their childhood that has those gunky chunks of meats. I personally have always loved dumplings (dough in general. Give me cookie dough, bread dough, gnocci and I’m set for the day). So when I think of laying in bed with a big bowl of soup, I dream of thick chunks of celery, dumplings, and I guess…chicken?

Honestly though, I don’t care about the chicken so why not revamp the soup and make it without? Exactly what I was thinking. This soup has so much flavor with plenty of texture from the veggies and dumplings that it doesn’t even need any animal products. This stew is thick so you really don’t even need a side for this guy but we made simple grilled cheese because…well we we’re on the comfort food kick.

Oh and there’s loads of leftovers so you can be eating this stuff for days! (or share with your friends)

(This was me trying to capture the rainy day outside but we can all see how that turned out…)

Vegan Chicken[less] and Dumpling Stew

(Adapted from

6 servings

  • 4 T Earth Balance
  • 1 large onion, chopped
  • 6 tablespoons all-purpose flour
  • 3 tablespoons of cooking wine (whichever kind you have on hand)
  • 5 cups vegetable broth + 1 cup water
  • 1/2 c almond milk (NOT FLAVORED. THAT WOULD BE GROSS)
  • 2 teaspoons salt
  • couple dashes of pepper
  • 2 bay leaves (if you don’t already some some than just buy 2 in your bulk section at your local co-op)
  • 1 teaspoon dried thyme (or basil if you don’t have thyme)
  • 4 cups chopped mushrooms
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 3 tablespoons minced fresh chives


  • 2 c all-purpose flour
  • 2 t baking powder
  • 3/4 t salt
  • 1/8 c minced basil
  • 1/8 c minced chives
  • dash of garlic powder
  • 2 T Earth Balance, melted
  • 3/4 c almond milk (NOT FLAVORED)

In a large skillet, melt the earth balance and saute the onions over medium heat for about 5 minutes or until they start browning. Next, whisk in the flour and cooking wine until it clumps. Then add vegetable broth, water, milk, salt, pepper, bay leaves, and thyme (or basil). Let this come to a boil and then add the mushrooms, celery, carrots, peas, and chives. Reduce heat and let simmer for 30 minutes.

To make the dumplings, mix together the flour, baking powder, salt, basil, chives, garlic powder. Melt the earth balance and combine with the dry ingredients and milk to make a thick dough. Be careful not to over mix or the dumplings will become too sticky to deal with.

Make dough into heaping, round teaspoons (the dumplings will expand as they cook) and drop into the stew. Cover and cook for another 15 to 20 minutes (or until the dumplings are all the way cooked through).

Garnish with extra chopped chives. Eat in the freezing cold so you can really get the full affect of the stew (not seriously though). But you should let your kitty lick the bowl clean (seriously!).