Get ready for a comforting bowl of country vegetables and dumplings! Fresh herbs brighten the flavor, and nutritional yeast adds just the right depth. This plant-based riff on traditional chicken and dumplings is absolutely delicious.

For a more authentic experience, use soy curls. If you don’t have access to soy curls, however, you can substitute chicken-style seitan or chickpeas. You’ll need a large stock pot or dutch oven with lid for this dish. While this recipe is a bit involved, it is well worth the effort. This makes a huge portion, and you’ll find that the leftovers will taste even better the next day. Either way, you’re going to love this bowl of country vegetables and dumplings!

How To Make Country Vegetables & Dumplings

At a high level, this recipe requires two basic steps–preparing the country vegetable stew and adding dumplings. For the stew, we bring together a chicken-style vegetable broth powder with aromatics, potatoes, vegetables, flour, non-dairy milk, nutritional yeast, and fresh herbs. Our fluffy dumplings include flour, baking powder, non-dairy milk, canola oil, and fresh herbs.

Prepare Country Vegetable Stew

We start by developing our stew in a large stock pot. To our pot, we add water, broth powder, nutritional yeast, onion powder, celery, carrots, onions, and potatoes. We bring our stew to a slow simmer, uncovered, over medium-high heat. Once slowly simmering, we reduce the heat just slightly as we partially cover our pot. While simmering, our vegetables continue to soften and our broth thickens.

After about 20 minutes, we’re ready to thicken our broth. In a small bowl, we whisk together flour, non-dairy milk and a little water until smooth. While you can use a simple whisk here, you will get faster results using a blender, food processor or immersion blender. This is an essential step. That thickener needs to be fully blended before adding it into the stew, or else the resulting stew will be mushy. Once our thickener is well blended, we stir this our into our broth and continue to stir until the broth thickens.

Next, we add our fresh parley, rehydrated soy curls, and frozen peas. Then, we season our stew with salt and pepper. We continue to stir until the pot returns to a simmer.

Add Dumplings

To prepare our dumplings, we first combine our dry ingredients–flour, baking powder, salt, and parsley in a large mixing bowl. Then, we add our wet ingredients–soy milk and canola oil. We stir this flour mixture until moist dough forms and loosely holds together. We take care not to overwork our dough at this stage. Dense dough yields dense dumplings.

Once our dough is ready, we drop the dough by individual tablespoonfuls into the thickened stew. While we’re tempted to stir, we don’t. We simply cover the pot, reduce the heat, and allow the dumplings to simmer and steam. After about 20 minutes, we open the pot and pull out a dumpling and test it to see if its done. If not, we continue steaming them for a few more minutes.

Ready To Serve

Once the dumplings are cooked through, our country vegetables and dumplings are ready to serve. We scoop a hearty portion of country vegetables and dumplings into bowls and garnish with pepper and fresh herbs.

Recipe Card for Country Vegetables & Dumplings

Here’s the recipe card for Country Vegetables & Dumplings. Print, share or save!