These vegan soup dumplings are a completely plant-based version of classic chicken and dumplings: fluffy homemade dumplings cooked right in a savory shiitake mushroom broth and sprinkled with fresh herbs. It's cozy, filling, and made in just one pot.
Who doesn't love a big, piping hot bowl of soup on a chilly night? It's one of life's little pleasures. Lately, I've been experimenting with all kinds of delicious vegan soups, and I couldn't resist vegan-izing the classic chicken and dumplings.
No one will miss the meat in this vegetarian version, because it's packed with hearty flavor from the savory mushroom broth and fresh thyme. It's an easy vegan dinner recipe that's perfect for weeknight cooking!
In fact, these dumplings are so good that I included them in my cookbook, Weeknight One-Pot Vegan Cooking. It's a 100% vegan cookbook packed with 75 one-pot recipes, and every single dish can be prepared in a single pot or pan, so both cooking and cleanup are a breeze. I'm always on board with fewer dishes!
Check out the Weeknight One-Pot Vegan Cookbook for more easy vegan recipe ideas that are perfect for busy weeknights.
Key Ingredients & Substitutions
- Dried shiitake mushrooms. They're the heart of the broth, adding a deep, meaty, umami flavor as they plump up in the simmering stock. I use organic dried shiitake mushrooms, but dried porcini or a mixed wild mushroom blend work well too. In a pinch, use 8 ounces of sliced fresh cremini mushrooms and brown them with the shallots.
- Vegetable broth. Since the broth is the base of the soup, use one you like the taste of. Store-bought is fine, or make your own vegetable broth from kitchen scraps. Low-sodium broth gives you more control over the salt.
- Shallots. They're milder and a little sweeter than onions. A small yellow onion, finely diced, is an easy swap.
- Fresh thyme and bay leaf. These give the soup its classic, cozy chicken-and-dumplings flavor. If you only have dried thyme, use about half a teaspoon.
- Balsamic vinegar. A splash adds a gentle tang and depth that balances the earthy mushrooms. Sherry vinegar or red wine vinegar also work.
- All-purpose flour and baking powder. Together they make light, fluffy dumplings. Make sure your baking powder is fresh, since it's what makes them puff up.
- Plant-based milk. I like unsweetened almond milk (you can even make your own almond milk), but soy or oat milk work just as well. Just avoid sweetened or vanilla varieties.
Helpful Tips
Don't overmix the dough. Stir the dumpling ingredients just until they come together into a soft, sticky dough. Overworking it develops the gluten and gives you dense, chewy dumplings instead of light, fluffy ones.
Keep the broth at a steady simmer. The dumplings need lively bubbles to puff up and cook through, but a hard, rolling boil can make them break apart. Medium-high heat with small, steady bubbles is the sweet spot.
Use a slotted spoon to turn the dumplings. A large slotted spoon makes flipping them much less messy, since you won't accidentally scoop up broth as you work. Turn them halfway through so both sides cook evenly.
Check that they're cooked through. Cooked dumplings look puffed and slightly dry on the surface. Insert a toothpick into the center of one; if it comes out clean with no wet batter, they're ready.
Make it gluten-free. Swap the all-purpose flour for a 1-to-1 gluten-free baking flour that contains xanthan gum. The dumplings will be a little more delicate, so handle them gently when turning.
For more tips on vegan-izing your favorite recipes, be sure to grab a copy of my free vegan substitution cheat sheet! It's packed with lots of handy swaps to turn any recipe vegan.
Variations
- Add vegetables. Stir in diced carrots and celery with the shallots for a heartier, more classic chicken-and-dumplings style soup.
- Add greens. Wilt a couple of handfuls of baby spinach or chopped kale into the broth just before adding the dumplings.
- Boost the protein. Add a can of drained chickpeas or white beans to the broth, or stir in some cubed, pan-fried tofu.
- Herby dumplings. Mix a tablespoon of chopped fresh parsley, chives or dill into the dumpling dough for extra flavor and color.
- Creamy version. Stir a splash of unsweetened plant-based milk or cashew cream into the broth for a richer, creamier soup.
Serving Ideas
This soup is a complete meal on its own, with fluffy dumplings to soak up all that savory broth. Ladle it into wide, shallow bowls so everyone gets a couple of dumplings and plenty of mushrooms, then finish with a sprinkle of fresh parsley and a crack of black pepper.
If you'd like to round it out, serve it with a crisp green salad dressed with a simple vinaigrette, or some warm vegan dinner rolls for mopping up the last of the broth. It's also a lovely starter for a cozy fall or winter dinner.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will keep soaking up the broth as they sit, so if you can, store them in a separate container from the soup. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened.
The mushroom broth freezes beautifully for up to 3 months, but the dumplings are best made fresh, since they can turn soft and soggy after freezing. For make-ahead meals, freeze the broth on its own, then thaw it overnight in the fridge, bring it back to a simmer, and cook a fresh batch of dumplings right in the pot.
And don't forget to check out the Weeknight One-Pot Vegan Cookbook for more easy and delicious plant-based recipe ideas.
More Soups
If you loved this recipe, here are a few more cozy soups you might enjoy:
- Mushroom Dumplings with Ginger and Shiitake Broth
- Chickpeas and Dumplings
- One-Pot Vegan Potato Soup
- Tuscan Kale Soup
📖 Recipe
Ingredients
For the soup
- 2 tablespoon olive oil
- 2 shallots, finely diced
- 1½ teaspoon fresh thyme, leaves, chopped
- ½ teaspoon salt
- 1 bay leaf
- 8 cups vegetable broth
- 1.5 oz dried shiitake mushrooms , or your favorite dried mushroom
- 3 tablespoon balsamic vinegar
For the dumplings
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 teaspoon baking powder
- 1 tablespoon olive oil
- ½ cup almond milk
To serve
- Fresh parsley, chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the shallots and cook, stirring, for 2 to 3 minutes until soft and translucent.
- Stir in the thyme, ½ teaspoon of salt and the bay leaf and cook for 1 minute until fragrant. Add the vegetable broth, dried mushrooms and balsamic vinegar. Bring to a simmer and cook for 15 minutes, until the mushrooms are plump and tender.
- Meanwhile, make the dumplings. In a mixing bowl, whisk together the flour, 1 teaspoon of salt, the garlic powder and baking powder. Add 1 tablespoon of olive oil and the almond milk and stir just until a soft, sticky dough forms. Don't overmix, or the dumplings will be tough.
- Turn the heat up to medium-high and bring the broth to a steady simmer (small, lively bubbles, not a hard boil).
- With lightly floured hands or two spoons, shape the dough into about 8 balls, roughly 1½ inches (3.5 cm) across, and drop them gently into the simmering broth. Cook for 8 to 10 minutes, turning them over halfway through with a slotted spoon, until puffed and cooked through. A toothpick inserted into the center of a dumpling should come out clean.
- Remove and discard the bay leaf. Taste the broth and adjust the salt, then ladle the soup and dumplings into bowls and serve sprinkled with fresh parsley.
Sam says
Oh my god - this was amazing!