Serves 6 to 8

This is like vegan chicken and dumplings....Dilly Stew With Rosemary Dumplings

This vegan stew and dumplings recipe has been a PPK reader favorite for over a decade, and it’s not hard to see why. Think of it as vegan chicken and dumplings — thick, hearty, and deeply savory from the first spoonful.

The comforting stew starts with a roux, which gives it that creamy, coat-the-back-of-a-spoon thickness without any dairy. Chunky potatoes, carrots, celery, and white beans simmer in a broth laced through with fresh dill.

Then comes the best part: you drop spoonfuls of rosemary dumpling dough right on top of the stew, cover the pot, and wait. When you lift the lid a few minutes later, those little blobs have transformed into something plump and firm and beautiful. You take your ladle and dunk them under, let them soak up all that broth, and feel like chef of the year. It’s one of those recipes that looks and tastes like it was passed down generations.

The comments on this one have been coming in since 2011 and they don’t lie. One reader called it “comfort in a bowl.” Another said it kicks chicken pot pie’s a**. A two and a half year old allegedly said “dill-icious” after licking the spoon. We don’t question the punny wisdom of toddlers around here.

Sweater weather is all year if your AC is aggressive enough. And it does get chilly at night. There’s always a perfect reason to make this vegan chicken and dumplings facsimile.

DILLY STEW WITH ROSEMARY DUMPLINGS TIPS

On the roux. This stew starts with a roux: oil and flour cooked together before the liquid goes in. It’s what gives the broth that thick, creamy texture. Don’t rush it. Cook the flour in the oil for a full 3 to 4 minutes, stirring pretty consistently, until it smells toasty and looks clumpy. That’s when you know it’s ready.

On the pot. Use the widest, heaviest pot you have. A Dutch oven is ideal. You need the surface area for the roux and later for the dumplings to cook evenly. If your pot is too narrow the dumplings will crowd each other and not cook through properly.

On the dumplings. The dough should be thick and scoopable, like a wet muffin batter. If it’s runny like pancake batter, add a little more flour, a tablespoon or so at a time. Once they go in, cover the pot tightly and don’t lift the lid until the time is up. The steam is what cooks them.

On the dill. Fresh dill is non-negotiable here. It’s the whole flavor profile of the stew. Don’t even think about dried. I will know. I am in your thoughts.

On the carrots. If your baby carrots are on the plump side, slice them in half on a diagonal. If they’re thin, leave them whole. And if you’d rather use regular carrots, peel them and slice into 1/4 inch diagonal pieces.

Make it heartier. White navy beans are classic here, but this stew is very friendly to substitutions. Chickpeas work great and hold their shape beautifully. Sautéed seitan adds a meatier texture and makes it feel even more like classic chicken and dumplings. Soy curls, rehydrated and squeezed dry, are another great option. Any of these go in right where the beans do, just before the dumplings.

VEGAN STEW AND DUMPLINGS FAQ

Can I make this gluten free? A few readers have had good results using Bob’s Red Mill gluten free all purpose flour as a straight swap in both the stew and the dumplings. Add about 3/4 teaspoon of xanthan gum to the dumpling dough. The texture will be slightly different but still very good.

Can I make this chicken dumplings recipe ahead? The stew itself holds up well and is actually better the next day. The dumplings are best fresh though — they get a little dense after sitting overnight. Make the stew, refrigerate it, then make the dumplings fresh when you’re ready to serve.

What can I use instead of navy beans? Chickpeas, cannellini beans, or great northern beans all work great. Or skip the beans entirely and go with sautéed seitan, soy curls, or store bought vegan chicken for something even closer to classic chicken and dumplings.

Can I leave out the rosemary? Honestly, yes. They are a nice touch. Beautiful, even. But this is wonderful with simple dumplings as well.

Why are my dumplings gummy in the middle? Two likely culprits. Either the dough was too wet, or the lid wasn’t on tight enough and the steam escaped. Make sure the dough is thick and scoopable and keep that lid on for the full 14 minutes.

Can I make this in an Instant Pot? Not really, no. The dumpling step requires a covered pot on the stovetop to steam properly. The stew itself could be made in a pressure cooker but you’d have to finish the dumplings on the stove anyway, so it’s easier to just do the whole thing in one pot the regular way.

How did I end up here? Did you google “vegan chicken and dumplings” and find yourself here? Maybe “vegan chicken dumplings”, “plant based chicken dumplings” or “cozy vegan dinner recipes” or just “what do I make when it’s cold and I’m sad.” All valid. You’re in the right place.

Dilly stew with rosemary dumplings. Delicious vegan comfort food!
This is like vegan chicken and dumplings

Dilly Stew With Rosemary Dumplings

Isa Chandra
A thick, hearty vegan stew loaded with potatoes, carrots, white beans, and fresh dill, topped with fluffy rosemary dumplings. The ultimate vegan chicken and dumplings — one pot, one hour, feeds a crowd.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Casserole, Main Course
Cuisine American
Servings 6 to 8

Ingredients
  

For the stew:

  • 3 tablespoons olive oil
  • 1/4 cup all purpose flour
  • 1 medium sized yellow onion quartered and thinly sliced
  • 1 teaspoon salt
  • 3 cloves garlic minced
  • 6 cups vegetable broth at room temperature
  • 2 stalks celery tops removed, sliced 1/4 inch thick
  • 1 1/2 lbs potato in 3/4 inch chunks (peel if they’re russets)
  • 1 cup baby carrots (see note)
  • 1 tablespoon fresh thyme
  • 2 tablespoons fresh dill chopped
  • 1/2 teaspoon sweet paprika
  • Fresh black pepper
  • 1 15 oz can navy beans rinsed and drained (about 1 1/2 cups)

For the dumplings:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon dried rosemary finely chopped
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened almond milk (or soy)
  • 2 tablespoons olive oil

Instructions
 

  • First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add extra oil.
  • Preheat a large, heavy bottom pot over medium-low heat.
  • Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
  • Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.
  • Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn’t clump or boil over.
  • Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is nicely thickened and the potatoes and carrots are tender.
  • In the meantime, prepare the dumplings.
  • Sift the flour, baking powder and salt together in a large mixing bowl. Mix in the rosemary. Make a well in the center and add the milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.
  • When the stew is ready, mix in the beans and plop dough right on top of the stew in spoonfuls. You should get about 14 dumplings. Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.
  • Ladle stew into bowls, topped with dumplings. And serve!
Tried this recipe?Let us know how it was!