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    You are here: Home / Entrees / Rosemary Vegan Chicklins & Dumplins Stew

    LAST UPDATED: January 19, 2022 • FIRST PUBLISHED: May 26, 2015

    Rosemary Vegan Chicklins & Dumplins Stew

    Jump to Recipe Print Recipe

    Tender rosemary dumplings, vegan chicken and veggies are simmered in a rich herbed broth in this hearty vegan chicken and dumplings stew from Mastering the Art of Vegan Cooking.

    Rosemary Vegan Chicken and Dumplings Stew

    Well now. Here we are, post Memorial Day, temperatures steadily climbing, and I'm posting a recipe for comfort food. Hearty, heavy, veganized chicken and dumplings no less. Serious comfort food. You know what though? It was really freaking good comfort food. No regrets.

    I didn't really plan to post something like this in late May, but when I received a copy of Mastering the Art of Vegan Cooking by Annie and Dan Shannon for review, along with an invitation to choose from a few recipes for posting, this vegan chicken and dumplings recipe was the one that grabbed me. I haven't done nearly enough cookbook cooking since I began blogging. One of the nice things about cracking open a new cookbook and picking a recipe is that it's often one I never would've come up with on my own, but no less delicious. I also tend to learn a thing or two when I branch out and start cooking according to someone else's instructions.  In this case I was dubious, for example, about throwing a whole cup of nutritional yeast into my stew, or using whole wheat flour as a thickener, but both worked out beautifully, and this was a delicious and indeed comforting dinner.

    Rosemary Vegan Chicken and Dumplings Stew

    The one adjustment I did make was to substitute seitan for the vegan chicken called for in the recipe. Feel free to go with either ingredient choice if you make this. I don't use commercial meat substitutes a whole lot in my kitchen or on this blog, but I do recognize that good quality meat substitutes have a place, particularly for those new to a vegetarian or vegan diet. The recipe, as well as many others in the book, includes brand recommendations where meat substitutes are called for, which is pretty helpful because they're not always interchangeable.

    On that note, I'll say that this book would be perfect for veg newbies. The recipes are versatile, relatively easy, and have a wide appeal. The book also offers plenty of practical tips on stuff like how to stock your vegan pantry and how to food shop as a vegan. There's an entire chapter devoted to recipes for repurposing leftovers, which is a topic pretty near and dear to my heart. It even gives you a cost estimate per serving for each dish, which is great because I've found cost to be one of the biggest concerns for those wishing to cut animal products from their diet.

    The chicklins & dumplins stew weighs in at a mere $1.99 per serving, and is incredibly tasty. My husband and I ate this on a chillier day when we were both feeling a bit cranky and beat up after a rough week. Hang on to this one - I'm sure you'll find room for a little comfort dining in your spring.

    Rosemary Vegan Chicken and Dumplings Stew
    Two Bowls of Vegan Chicken and Dumplings with Spoons
    4.95 from 20 votes
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    Rosemary Vegan Chicklins & Dumplins Stew

    Tender rosemary dumplings, vegan chicken and veggies are simmered in a rich herbed broth in this hearty vegan chicken and dumplings stew from Mastering the Art of Vegan Cooking.
    Course Entree
    Cuisine American
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 4 -6
    Author Annie and Dan Shannon

    Ingredients

    Chicklins Stew

    • 2 tablespoons olive oil
    • 1 cup vegan chicken defrosted and diced (authors recommend Beyond Meat Chicken-Free Strips or Gardein Chick’n Scallopini, I used diced seitan)
    • ½ cup whole wheat flour
    • 5 cups vegan chicken broth or vegetable broth
    • 1 cup nutritional yeast
    • 2 tablespoons soy sauce or Bragg’s Liquid Aminos
    • 1 teaspoon dried thyme
    • 11/2 teaspoons rubbed sage
    • 2 teaspoons dried rosemary crushed
    • 1 teaspoon onion powder
    • 1 clove garlic minced
    • ¼ teaspoon crushed black peppercorn plus more to sprinkle over the top
    • 2 tablespoons chopped fresh parsley
    • ¼ teaspoon celery seed
    • 2 bay leaves
    • 2 carrots chopped
    • 3 stalks celery chopped
    • ½ cup frozen peas

    Dumplins

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon sea salt
    • 2 tablespoons vegan margarine
    • ¾ cup soy milk
    • 1 teaspoon dried rosemary crushed

    Instructions

    1. Make the chicklins stew: In your favorite Dutch oven or stew pot, heat the olive oil over medium heat. Toss in the vegan chicken and cook until it is browned and has crispy edges. Transfer it to a plate lined with a paper towel to soak up any extra oil, leaving the oil in the pan.
    2. Using a wooden spoon, stir the flour into the hot oil left in the pan. Add the vegan chicken broth and whisk in the nutritional yeast. Using a large wooden spoon, stir in the soy sauce, thyme, sage, rosemary, onion powder, garlic, peppercorns, parsley, celery seed, bay leaves, carrots, celery, and peas.
    3. Reduce the heat to low, cover, and let simmer for 15 minutes.
    4. Meanwhile, make the dumplins: In a large bowl, combine all the dumplins ingredients and use an electric handheld mixer to mix the ingredients until they form a firm batter.
    5. If you like a large dumpling, roll a portion of the dough into a ball about the size of your palm—but if you want to get more servings out of one recipe, use a soup spoon to form smaller dumplings instead.
    6. Raise the heat under the pot of stew to bring it to a boil. Drop the raw dumplings into the hot stew one at a time and stir them in with a wooden spoon. Make sure the dumplings get completely covered so they cook evenly.
    7. Let the dumplings simmer in the stew for 10 to 15 minutes.
    8. Single out the largest dumpling for sacrifice, remove it from the stew, and break it open. If it’s firm on the inside, you’re ready to eat! Mix in the cooked vegan chicken before serving with a few pinches of pepper over the top.

    Recipe Notes

    Excerpted from the book MASTERING THE ART OF VEGAN COOKING by Annie and Dan Shannon. © 2015 by Annie and Dan Shannon. Reprinted by permission of Grand Central Life and Style. All rights reserved.

    « Creamy Mango Sorbet
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Staci says

      June 10, 2015 at 6:01 pm

      I haven't received any recipes from you in 2 weeks. Please put me back on your email list. I have really enjoyed them. Thank you.

      Reply
    2. Marcia Moreno says

      July 27, 2015 at 8:29 pm

      I have oh so missed chicken and dumplings! My Mama was Southern born and raised and made THE best C & D around! Thank you so much for this recipe, I can hardly wait to make it!

      Reply
      • Alissa Saenz says

        July 29, 2015 at 7:51 am

        This was so good! I hope you enjoy it as much as I did!

        Reply
    3. Kristin says

      August 10, 2015 at 10:50 am

      These dimplings! oh my gosh.
      I was just complaining to my husband that I didn't want fall to come (Florida girl living in the NY area) but these dumplings have me reconsidering. I haven't tried seitan yet, but this looks like a great recipe to try it out in.

      Reply
      • Alissa Saenz says

        August 11, 2015 at 8:07 am

        Thank you! This is definitely a good dish to try seitan out. I hope you enjoy it! :)

        Reply
      • Cindy says

        October 08, 2018 at 1:15 pm

        You can use young jackfruit for a great chicken replacement. The texture is very similar and it doesn’t have a strong taste of its own.

        Reply
    4. Liz says

      December 26, 2016 at 8:22 pm

      This wasn't my favorite. Too much rosemary and to little veggies for me. I will definitely try other recipes from Alissa though.

      Reply
    5. Alex says

      November 20, 2017 at 11:38 am

      Can this be done GF?? Drooling....

      Reply
      • Alissa Saenz says

        November 21, 2017 at 9:14 am

        I heard from a few people who used gf flour blends and said the dumplings were really hard. I could see chickpea flour working - your best bet might be to adapt the dumplings from a recipe like this one: https://www.anediblemosaic.com/smoky-roasted-cauliflower-soup-with-herbed-chickpea-dumplings-vegan-grain-free-gluten-free/

        Reply
        • Rebecca says

          February 11, 2018 at 1:17 pm

          I am planning to try this recipe GF but using my usual GF biscuit recipe with it instead because I have been making those for years and they always come out perfect. I am sure it has a lot to do with the GF flour I use as everything I make with it tastes completely "non-GF." It is called Cup 4 Cup, and was invented by Thomas Keller of The French Laundry. It is amazing because you literally can just replace it "cup for cup" as a substitute for regular all purpose flour. It is truly indistinguishable. You can buy it at Whole Foods (pricy buy so worth it) as you can use it for everything you cook and bake that calls for regular flour and you won't be able to tell the difference.

          Reply
          • Alissa Saenz says

            February 13, 2018 at 10:21 pm

            That sounds great! I'd love to hear how it works out if you try it - I've had some readers that had trouble making this one gluten-free. :)

            Reply
    6. Nicole says

      December 22, 2017 at 2:21 pm

      5 stars
      I make a ton of soups and am not vegan (my husband is). I was craving a hearty stew. This was delicious!! We used mostly fresh herbs and more broth to make it a little less thick. The flavor was very savory. We think beans, tofu or mock duck would be just as good in the recipe. I wanted to use pea protein, Beyond Meat to add a different source of protein this time around. YUM. Will make again.

      Reply
      • Alissa Saenz says

        December 26, 2017 at 9:40 am

        I'm so glad to hear you both enjoyed it!! Thanks Nicole!

        Reply
    7. Kim says

      January 10, 2018 at 11:15 pm

      Hi, What times and settings did you use when you adapted it to your instant pot? Thanks!

      Reply
    8. Hannah says

      February 11, 2018 at 8:19 pm

      5 stars
      This was absolutely DELICIOUS. I love the dumplings and the stew was so thick and hearty. Can’t wait to make this again!

      Reply
      • Alissa Saenz says

        February 13, 2018 at 10:18 pm

        Yay!! I'm so glad you enjoyed it!! Thanks Hannah!

        Reply
    9. Marie says

      February 18, 2018 at 7:52 pm

      5 stars
      This was wonderful, but my dumplings were a bit gummy/tough. What did I do wrong? Mix the batter too long? Under/overcook them?

      Reply
      • Alissa Saenz says

        February 21, 2018 at 4:52 pm

        I'm glad you enjoyed it! On the dumplings: it's possible you overmixed the dough. Another guess is your baking powder could be a bit dated. You can test it by sprinking some in a glass of water - it should fizz if it's still good. :)

        Reply
    10. Michelle says

      September 04, 2018 at 5:02 pm

      5 stars
      This is one of, if not the, best vegan dish I've every made. It's so good I ended up making another batch 12 hours after the first. ZERO complaints here, thank you for sharing!!

      Reply
      • Alissa Saenz says

        September 09, 2018 at 9:13 pm

        That's awesome!! I'm so glad you enjoyed it! Thanks so much Michelle!

        Reply
    11. Mariah Byers says

      October 01, 2018 at 11:54 am

      What is nutritional yeast and where can I find it?

      Reply
      • Alissa Saenz says

        October 07, 2018 at 5:44 pm

        It's a type of deactivated yeast that has a savory, cheesy flavor. Try places like Whole Foods, and if you don't have one nearby, try Amazon. :)

        Reply
    12. Lisa Thomas says

      October 08, 2018 at 5:56 pm

      5 stars
      Just made this using soy curls as my "meat". I added one chopped fine leek, and 4 med sized red potatoes cut into chunks.. So absolutely delicious this is exactly what recipe I was needing for a vegan version of my favorite comfort food. Thank you so very much.

      Reply
      • Alissa Saenz says

        October 14, 2018 at 9:05 pm

        Great idea to use soy curls! I'm glad you enjoyed it! Thanks Lisa!

        Reply
    13. Green thing says

      October 21, 2018 at 11:36 am

      Can't wait to try this. It's getting to be perfect fall weather here.

      1 cup of nooch sounds like a lot! Curious if anyone has found that overwhelming. I'd hate to miss out on deliciousness, but I'll start with half the nooch because I also don't like it when it overpowers all other flavors.

      Reply
      • Alissa Saenz says

        October 21, 2018 at 12:01 pm

        I also wasn't sure about using a full cup of nutritional yeast, but I found it totally worked! If you're nervous, start with less and add stir in a bit at a time after you've let it simmer for 15 minutes (step 3).

        Reply
    14. Katie C says

      October 28, 2018 at 7:38 pm

      4 stars
      This was delicious! One comment, this much nutritional yeast can turn your urine very bright yellow! Apparently it's due to the excess riboflavin being excreted. I was a little alarmed at first :)

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:52 pm

        Oh boy...thanks for the warning!

        Reply
    15. kristina says

      October 31, 2018 at 6:59 am

      5 stars
      I just made this and it is amazing, very tasty and exactly what I wanted on this chilly day! Thank you for this recipe!!

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:39 pm

        I'm so glad you enjoyed it!

        Reply
    16. Alicia says

      November 01, 2018 at 7:19 pm

      This was delicious. My first time ever cooking chicken and dumplings. I used the chicken of the woods we gathered a month or so ago and doubled the recipe. The meal was simple enough to do with three littles running around and didn't take to long to complete either. Well definitely make its way to my "favorite meals" board as everyone in the family loved it. My husband commented it was more flavorful rehab his mother's 😉 thank you for sharing, none of your recipes have ever let me down and have always been amazing!

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:27 pm

        Yay!! I'm so glad you enjoyed this! Great idea to use chicken of the woods mushrooms too. :)

        Reply
    17. Jennifer says

      February 20, 2019 at 10:26 pm

      5 stars
      Such a great recipe and super easy too! It was a big hit for dinner tonight! You're recipes have never let me down. Thank you!!!!!

      Reply
      • Alissa Saenz says

        February 24, 2019 at 4:28 pm

        I'm so happy to hear all of that!! Thank you so much Jennifer!

        Reply
    18. Susan says

      March 05, 2019 at 5:52 pm

      Can you make the stew portion ahead of time? Any substitutions for veggies if carrots and celery are not present?

      Reply
      • Alissa Saenz says

        March 10, 2019 at 9:09 pm

        I think you'd be fine to make the stew portion in advance. It might thicken up during storage, but you can always thin it with some water. You could use just about any veggies - cauliflower, parsnips and even cabbage would be nice!

        Reply
    19. Lindsey says

      October 01, 2019 at 11:17 pm

      Do you know the serving size and nutritional information?

      Reply
      • Alissa Saenz says

        October 06, 2019 at 4:46 pm

        I'm afraid I don't. It wasn't included with the recipe. I'm slowly adding nutritional info to my recipes, but haven't hit this one yet. Here's the calculator I use if you'd like to take a crack at it yourself: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

        Reply
    20. Carlos D'mor says

      October 21, 2019 at 12:48 pm

      5 stars
      This is a go-to comfort vegan recipe. I love the flavors and it’s such a joy to make! the first time I made this recipe I didn’t have vegan chick’n on hand. So I just used red lentils in the soup. It helped thicken up the broth and I was able to go without the roux.

      Reply
      • Alissa Saenz says

        October 27, 2019 at 2:07 pm

        Oh that sounds delicious! I'm so glad you enjoyed it. Thanks Carlos!!

        Reply
    21. Lauren says

      October 26, 2019 at 3:31 pm

      5 stars
      I've tried multiple chicken noodle/dumpling stews/soups since I went vegan a year ago and this is by far the best. The flavors are outstanding and it's so easy to make. The dumplings are a great consistency, and I love how the chicken is pan-fried and then added to the stew once it's done cooking so it doesn't get a mushy texture. Awesome job on this! Can't thank you enough.

      Reply
      • Alissa Saenz says

        October 27, 2019 at 1:51 pm

        Yay! I'm so glad you like it! Thanks so much Lauren!

        Reply
    22. julia murray says

      October 26, 2019 at 7:18 pm

      5 stars
      I added potatoes, several pieces of celery, and an additional cup of broth (because of the extra veggies). Other than those additions I made it as described. This stew was a hit with my husband who normally despises nutritional yeast. I haven't had dumplings since I was a child, so this stew was a delicious warm bowl of nostalgia for me. Thank you for the recipe!

      Reply
      • Alissa Saenz says

        October 27, 2019 at 1:50 pm

        Awesome! I'm so glad you and your husband enjoyed it! Thanks Julia!

        Reply
    23. Eileen says

      November 14, 2019 at 2:12 pm

      5 stars
      I made this a few days ago for my non-vegan boyfriend and me and we both loved it. Thank you for sharing this recipe. The stew was so comforting, flavorful and filling, and the dumplings were pillowy and perfect. I've found that I VERY often wind up at your blog when doing a general search for whatever vegan recipe I'm looking for, and I must say that all of your recipes that I have tried have been EXCELLENT. Thank you so much!!

      Reply
      • Alissa Saenz says

        November 17, 2019 at 11:38 am

        Yay! I'm so glad you both enjoyed this, and that you're enjoying the blog. Thanks so much Eileen!

        Reply
    24. Amelia says

      April 04, 2020 at 5:32 am

      I don't have wholewheat flour and am disinclined to shop during quarantine if I can help it. Would all purpose flour work as well as whole wheat for the soup?

      Reply
      • Alissa Saenz says

        April 04, 2020 at 10:02 am

        I think it should work just fine! Enjoy!

        Reply
    25. Jenbro says

      August 31, 2020 at 9:25 am

      5 stars
      SO GOOD!! I halved the nooch just in case 1 c. was too much & we loved it! With fall coming, this is a welcome addition to our recipe rotation :O)

      Reply
    26. Donna Dietz says

      October 29, 2020 at 2:35 pm

      5 stars
      I made this a couple of nights ago and it was amazing! I did use Bisquick (which I didn't know was vegan) for the dumplings to save time, but it was soooo good. Definitely a keeper at my house. I posted the pic and link to your recipe on WW it was so great.

      Reply
    27. Melissa Hayes says

      November 24, 2020 at 2:02 pm

      5 stars
      Amazing! Easy to follow, I used naked glory roast tenderstrips and some vegan quorn pieces and cooked some brocolli and sugar snap peas for the side to add extra veg!
      Delicious!! Dumplings very good too!!
      Thanks so much x

      Reply
    28. Tanya South says

      November 30, 2020 at 6:23 pm

      5 stars
      Submitted faux chicken for veggies & it was delicious!

      Reply
    29. C says

      December 13, 2020 at 9:22 pm

      5 stars
      So good! I only used about half a cup of nutritional yeast, and did my own dumplings - will totally be making again (:

      Reply
    30. Celeste says

      September 08, 2021 at 8:35 am

      5 stars
      Used massel reduced sodium chicken style powder for the broth, added a bunch more veggies so I added a couple more cups of broth bc it didn’t look like there was enough liquid for the dumplings to cook . It was very soupy when it was done. So I kept adding flour to it until it thickened. Couldn’t find my or didn’t have celery seed so I just omitted it. Used white whole wheat flour for all of, dumplings too. So delicious. Bf can’t stop talking about how good it is. Just texted to ask if he could stop by for leftovers. Couldn’t even taste the nutritional yeast. The flavors just went together great

      Reply
    31. Chibiace says

      November 29, 2021 at 12:57 pm

      5 stars
      I've made these dumplings at least 50 times over the past couple years and everyone adores them, sometimes i mix up the flour or spices but they always are the belle of the (casserole) ball ♡

      Reply
    32. Diane says

      January 05, 2022 at 6:33 pm

      Could you add potato to this?

      Reply
      • Alissa Saenz says

        January 06, 2022 at 8:43 pm

        I don't see why not! I'd probably add it in step 3.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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