The timeless comfort of chicken and dumplings gets a compassionate twist in this plant-based version. Brimming with tender vegetables and pillowy dumplings, this hearty meal delivers all the coziness without any meat or dairy. It’s rich, savory, and perfectly satisfying, whether you’re a lifelong vegetarian or just exploring meatless options. This recipe is ideal for weeknight dinners, family gatherings, or anytime you crave a warm, nourishing bowl. The dumplings steam perfectly right on top of the stew, soaking in the flavors while staying deliciously fluffy. Serve with a sprinkle of parsley and a side of crusty bread for the ultimate comfort experience.
Full Recipe:
Ingredients:
For the Stew:
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2 tablespoons olive oil
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1 medium yellow onion, diced
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3 medium carrots, sliced
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2 celery stalks, chopped
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2 cloves garlic, minced
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1 teaspoon poultry seasoning (or a blend of thyme, sage, and rosemary)
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup all-purpose flour
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4 cups low-sodium vegetable broth
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1 cup frozen green peas
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1/4 cup chopped fresh parsley
For the Dumplings:
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsweetened plant-based milk (like almond or oat)
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2 tablespoons olive oil
Directions:
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In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until vegetables soften.
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Add garlic, poultry seasoning, salt, and pepper. Cook for 1 more minute.
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Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
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Slowly pour in the vegetable broth, stirring constantly. Bring mixture to a gentle simmer and cook for 10 minutes, until thickened.
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Stir in peas and parsley, reduce heat to low.
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While the stew simmers, make the dumplings: In a medium bowl, mix flour, baking powder, and salt. Add plant milk and olive oil; stir until just combined—do not overmix.
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Drop spoonfuls (about 2 tablespoons each) of the dumpling dough onto the simmering stew, spacing them slightly apart.
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Cover the pot with a tight-fitting lid and let the dumplings cook undisturbed for 15 minutes. Do not lift the lid during this time.
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Once the dumplings are fluffy and cooked through, remove from heat and serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 6 servings
The Ultimate Comfort Dish: Vegetarian No-Chicken and Dumplings
When the weather cools or your soul needs a little soothing, few dishes rival the warmth and nostalgia of chicken and dumplings. But for vegetarians or those looking to reduce their meat consumption, traditional versions of this meal may be off the table. Enter Vegetarian No-Chicken and Dumplings a plant-based reinvention of a timeless classic that brings all the flavor, heartiness, and satisfaction without any animal products.
A Brief History of Chicken and Dumplings
Before diving into the meatless version, it’s worth appreciating the roots of this comforting dish. Chicken and dumplings has deep ties to Southern cuisine in the United States, though its origins are often debated. Some trace it back to French Canadian settlers, while others believe it’s an evolution of European peasant dishes, particularly those that combined leftover meat with flour-based “dumplings” to stretch meals during harder times.
Regardless of its origin, this dish became a staple in Southern homes thanks to its simplicity, affordability, and hearty nature. The traditional version typically features a savory chicken broth loaded with vegetables and topped with biscuit-like dumplings that steam into fluffy pillows as the stew cooks.
Why Go Vegetarian?
There are many reasons people choose to embrace a vegetarian lifestyle or simply reduce their meat intake. Whether for ethical reasons, environmental concerns, or health benefits, plant-based eating is on the rise. But even committed vegetarians sometimes miss the nostalgic dishes of their childhood, like chicken and dumplings.
This recipe was created to fill that void. It’s not a compromise it’s a reimagining. By building layers of flavor with vegetables, herbs, and plant-based fats, you don’t lose any of the depth or comfort you’d expect from the traditional dish.
The Secret to a Flavorful Vegetarian Broth
When removing meat from a recipe, the challenge lies in replacing the umami and depth that animal proteins usually contribute. In this version of no-chicken and dumplings, the base starts with a mirepoix (onion, carrots, and celery), sautéed until golden and aromatic. These foundational vegetables provide both sweetness and richness.
Seasonings like poultry seasoning (a blend typically including thyme, sage, marjoram, and rosemary) replicate the familiar “chickeny” notes. Garlic adds sharpness, and a roux made from flour and olive oil thickens the broth to a luxurious consistency. The result is a broth that’s both comforting and complex perfect for cradling the soft, tender dumplings.
The Heart of the Dish: The Dumplings
One of the highlights of this dish, of course, is the dumplings. These cloud-like dough balls puff up as they steam in the simmering broth. Unlike noodles or pasta, dumplings absorb the flavors around them, acting like tiny edible sponges of deliciousness.
In this vegetarian version, the dumplings are made without eggs or butter. Instead, plant-based milk and olive oil create a soft, slightly chewy texture that’s just as satisfying. The key is not to overmix the dough; a light hand ensures the dumplings stay fluffy rather than dense.
Texture and Flavor: A Delicate Balance
One of the hallmarks of a great stew is the balance of textures. This dish offers everything you want:
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Tender vegetables that hold their shape
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Creamy, herby broth that feels like a warm hug
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Soft dumplings that add substance and comfort
A sprinkle of fresh parsley right before serving adds a welcome brightness, cutting through the richness and enhancing the herbal notes in the broth.
Nutritional Benefits of Going Plant-Based
Vegetarian meals aren’t just ethical or eco-conscious they’re often healthier, too. This no-chicken and dumplings dish is a great example:
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Lower in saturated fat: Unlike traditional recipes that rely on chicken fat or butter, this version uses heart-healthy olive oil.
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Cholesterol-free: Being entirely plant-based, there’s zero cholesterol, making it better for heart health.
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High in fiber: The carrots, peas, celery, and parsley bring essential dietary fiber to the dish, supporting digestion and satiety.
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Packed with vitamins: Carrots offer beta-carotene (vitamin A), peas contribute B-vitamins and plant-based protein, and the herbs add antioxidants.
It’s comfort food you can feel good about eating no food coma, just nourishment and warmth.
Family-Friendly and Kid-Approved
If you have picky eaters in the family, this dish is a game changer. Kids love the soft texture of the dumplings, and the mildly sweet carrots and peas are familiar flavors. You can also easily sneak in additional vegetables think finely chopped mushrooms, spinach, or even butternut squash without compromising taste or texture.
Because this recipe is so simple and customizable, it’s also a great way to involve children in cooking. Let them help mix the dumpling dough or stir the stew (with supervision), turning mealtime into a bonding experience.
Easy Variations to Try
While this recipe is delicious as-is, it’s endlessly adaptable. Here are a few variations to suit different dietary needs or pantry limitations:
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Vegan Butter for Richness: Swap olive oil for vegan butter for a more traditional, buttery flavor.
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Add Mushrooms: For an even “meatier” taste, toss in some diced mushrooms during the vegetable sauté stage.
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Use Whole Wheat Flour: For added fiber and a nuttier flavor, substitute half the flour with whole wheat.
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Gluten-Free Version: Use a 1:1 gluten-free flour blend for both the roux and the dumplings to make this dish gluten-free.
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Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a deeper, slightly spicy twist.
Make-Ahead and Storage Tips
This dish is best enjoyed fresh, but it also holds up well as leftovers. The dumplings may continue to absorb broth as they sit, so keep some extra vegetable broth on hand to thin it out when reheating.
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Refrigerate: Store in an airtight container for up to 4 days.
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Reheat: Gently reheat on the stovetop over medium-low heat, stirring occasionally.
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Freeze: While the stew base freezes beautifully, the dumplings can become mushy after freezing and thawing. If you plan to freeze, consider storing the dumplings separately or making a fresh batch when you reheat the stew.
Serving Suggestions
Vegetarian No-Chicken and Dumplings is hearty enough to stand alone, but you can serve it with a few simple sides to round out your meal:
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A crisp green salad with vinaigrette
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Warm crusty bread or vegan biscuits
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Roasted root vegetables for extra comfort
Pair it with a light white wine or sparkling water with lemon to contrast the richness of the stew.
Conclusion:
Vegetarian No-Chicken and Dumplings proves that you don’t need meat or dairy to enjoy a deeply satisfying, cozy meal. It’s proof that plant-based cooking can honor tradition while adapting to modern tastes and lifestyles. Whether you’re vegetarian, vegan, or just looking to try something new, this dish delivers all the warmth of your favorite comfort foods with a compassionate, healthy twist.
More than just a recipe, it’s an invitation to gather around the table, savor simple ingredients, and nourish both body and soul. So grab a spoon, cozy up, and enjoy every flavorful bite of this reinvented classic.