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.
Prep time: PT20M
Cook time: PT40M
Total time: PT60M
Rating
5 stars (9 reviews)
Ingredients
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))
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
Categories
Casserole
Main Course
Cuisine
American
Steps
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!
Reviews
Susan on 2026-05-26 (5 stars): This is a recipe I have on repeat. It’s so good! It’s also a great recipe to serve when you have some non-vegan guests for dinner. It’s just that good. The dumplings cook up fluffy and light, and then soak up the sauce from the stew. Yummmm
Susan Fishbein on 2026-02-26 (5 stars): This is one of my go-to recipes for a comfort food.
Anne on 2026-02-21 (5 stars): I bought your cookbook and this is the first recipe I made. The soup iss delicious, but I add these rosemary dumplings to so many different soups. So motherfluffing delicious.
Laura on 2026-02-20 (5 stars): Made this with friends as a vegan teaching moment. It was a hit!
Melissa on 2026-02-20 (5 stars): This recipe is sooo good!! One of my favorite comfort meals! I have made it as is, adjusted it to add plant based chicken, and have even adjusted the dumpling recipe to have more protein. Regardless of whether or not I make adjustments, the original is a go-to every year during fall and winter. Definitely try this if you haven't yet!
Pat on 2026-02-20 (5 stars): Made this for my very much not vegan parents. They loved it too!
Diane on 2025-12-25 (5 stars): Always delicious and satisfying. I love this recipe and always share it with friends.
