Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cans (14 oz each) young green jackfruit in brine or water, drained and shredded (or 14 oz extra-firm tofu, pressed and torn)
- 2 tbsp olive oil, plus 1 tbsp for tofu if using
- 1 medium yellow onion, diced; 3 medium carrots, sliced; 3 celery stalks, sliced
- 3 cloves garlic, minced; 1 bay leaf; 1 tsp dried thyme; 1/2 tsp dried sage
- 6 cups low-sodium vegetable broth; 1 cup unsweetened non-dairy milk
- 1/3 cup all-purpose flour; 2 tbsp nutritional yeast (optional); 1 cup frozen peas
- 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt
- 3 tbsp cold vegan butter; 2 tbsp chopped fresh parsley or chives; 3/4–1 cup unsweetened non-dairy milk
- Salt, black pepper, 2 tbsp fresh parsley, 1–2 tbsp lemon juice to finish
Do This
- 1. Shred jackfruit (or tear pressed tofu). Pat dry. If using tofu, sear in 1 tbsp oil until lightly golden; set aside.
- 2. In a large pot, heat 2 tbsp oil over medium. Sauté onion, carrots, and celery 6–8 minutes until softened; add garlic, thyme, sage, bay, 1 tsp salt.
- 3. Sprinkle 1/3 cup flour over veggies; cook 2 minutes. Slowly whisk in broth, then 1 cup non-dairy milk and nutritional yeast. Simmer 10 minutes until thickened.
- 4. Stir in jackfruit (or browned tofu) and peas. Simmer gently while you mix the dumplings.
- 5. For dumplings, mix 2 cups flour, baking powder, 1 tsp salt, herbs. Cut in vegan butter, then stir in 3/4–1 cup milk to a thick, sticky dough.
- 6. Keep stew at a gentle simmer. Drop heaping tablespoons of dough onto the surface. Cover tightly and cook 15 minutes without lifting lid.
- 7. Turn off heat. Let stand 5 minutes. Stir in lemon juice and parsley; season to taste and serve hot.
Why You’ll Love This Recipe
- Classic comfort food made completely vegan, with tender jackfruit or tofu standing in for chicken.
- Fluffy herbed dumplings steam right on top of a rich, creamy vegetable stew.
- Uses everyday pantry ingredients and easy techniques that any home cook can handle.
- Flexible base recipe with gluten-free, jackfruit-only, and tofu-only options.
Grocery List
- Produce: 2 cans young green jackfruit (if using), 1 medium yellow onion, 3 medium carrots, 3 celery stalks, 3 garlic cloves, fresh parsley and/or chives, 1 lemon (or bottled lemon juice)
- Dairy (plant-based): Unsweetened non-dairy milk (oat, soy, or almond), vegan butter
- Pantry: Extra-firm tofu (if using instead of jackfruit), olive oil, all-purpose flour, vegetable broth, bay leaf, dried thyme, dried sage, nutritional yeast (optional), frozen peas, salt, black pepper, baking powder
Full Ingredients
For the Vegan “Chicken”
- 2 cans (14 oz / 400 g each) young green jackfruit in brine or water, drained, rinsed, and shredded
or - 14 oz (400 g) extra-firm tofu, pressed for 20 minutes and torn into bite-size chunks
- 1 tbsp olive oil (for browning tofu, if using)
- 1/2 tsp salt (divided, for seasoning jackfruit/tofu)
- 1/4 tsp freshly ground black pepper
For the Vegetable Stew Base
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups)
- 3 celery stalks, sliced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh, minced)
- 1/2 tsp dried sage (or 1 tsp fresh, minced)
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1/3 cup (40 g) all-purpose flour
- 6 cups (1.4 L) low-sodium vegetable broth
- 1 cup (240 ml) unsweetened non-dairy milk (oat or soy works best for creaminess)
- 2 tbsp nutritional yeast (optional, for extra savory flavor)
- 1 cup frozen green peas (no need to thaw)
For the Fluffy Herbed Dumplings
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper (optional)
- 2 tbsp chopped fresh parsley, chives, or a mix (plus more for garnish)
- 3 tbsp (40 g) cold vegan butter, cut into small cubes
- 3/4–1 cup (180–240 ml) unsweetened non-dairy milk, cold
To Finish
- 2 tbsp freshly chopped parsley
- 1–2 tbsp fresh lemon juice (to brighten the flavors)
- Extra black pepper, to taste
Step-by-Step Instructions
Step 1: Prep the Vegan “Chicken”
If using jackfruit, drain and rinse the cans well under cold water. Cut off and discard any very hard core pieces, then use your fingers or a fork to shred the jackfruit into strands that resemble pulled chicken. Pat dry with a clean towel and season with 1/4 tsp salt and 1/4 tsp black pepper.
If using tofu instead, press the block between towels or paper towels with a heavy skillet on top for 20 minutes to remove excess moisture. Tear the tofu into irregular bite-size chunks for a more “chicken-like” texture, then season with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a large pot over medium heat and sear the tofu for 5–7 minutes, turning occasionally, until lightly golden on most sides. Transfer to a plate and set aside.
Step 2: Build the Flavorful Vegetable Base
In the same large heavy pot or Dutch oven (at least 5-quart capacity), heat 2 tbsp olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, for 6–8 minutes until the vegetables soften and the onions turn translucent.
Add the minced garlic, bay leaf, dried thyme, dried sage, 1 tsp salt, and 1/2 tsp pepper. Cook for 1–2 minutes, stirring constantly, until the garlic is fragrant but not browned. This step develops a deep, savory base that will make the stew taste rich and cozy.
Step 3: Thicken the Stew
Sprinkle the 1/3 cup flour evenly over the sautéed vegetables. Stir well to coat everything in the flour, then cook for 2 minutes, stirring frequently. The mixture will look pasty and dry at first; this is normal and helps cook off the raw flour taste.
Gradually pour in about 1 cup of the vegetable broth while whisking or stirring vigorously to prevent lumps. Once smooth, slowly add the remaining broth and then the 1 cup non-dairy milk, stirring constantly. Add the nutritional yeast if using. Increase the heat to medium-high until the mixture just begins to bubble, then reduce to a gentle simmer. Cook for 10 minutes, stirring often, until slightly thickened to a light gravy consistency.
Step 4: Add the “Chicken” and Peas
Stir the shredded jackfruit or the browned tofu into the simmering stew. Add the frozen peas (no need to thaw). Return the mixture to a gentle simmer, then reduce the heat to low so it bubbles softly. Taste and adjust seasoning with more salt and pepper if needed. Let it simmer uncovered for another 5–10 minutes while you make the dumpling dough. The stew should be thick but still saucy; if it becomes too thick, stir in a splash of broth or water.
Step 5: Mix the Herbed Dumpling Dough
In a medium mixing bowl, whisk together 2 cups flour, baking powder, 1 tsp salt, and black pepper (if using). Stir in the chopped herbs. Add the cold vegan butter cubes and use your fingertips or a pastry cutter to quickly work them into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
Pour in 3/4 cup cold non-dairy milk and gently stir with a spoon or spatula just until a thick, sticky dough forms. If the dough is too dry and crumbly, add up to 1/4 cup more milk, 1 tbsp at a time. Do not overmix; a slightly shaggy dough makes lighter dumplings.
Step 6: Cook the Dumplings on the Stew
Make sure the stew is at a gentle simmer, not a rapid boil. Using a tablespoon or small cookie scoop, drop heaping spoonfuls of dumpling dough directly onto the surface of the stew, leaving a little space between each dollop. You should get 10–14 dumplings, depending on size.
Once all the dumplings are in, cover the pot tightly with a lid. Reduce the heat to low and cook for 15 minutes without lifting the lid. The trapped steam cooks the dumplings through and makes them fluffy; lifting the lid releases steam and can cause them to become dense, so resist the urge to peek.
Step 7: Finish and Serve
After 15 minutes, turn off the heat and let the pot stand, still covered, for 5 more minutes. Then remove the lid. The dumplings should be puffed, tender, and cooked through in the center (you can cut one open to check; it should not be doughy).
Remove the bay leaf. Gently stir some of the fresh chopped parsley and lemon juice into the stew around the dumplings without breaking them up. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Ladle the creamy vegetable stew into bowls, top each with 1–2 dumplings, and garnish with extra herbs and freshly ground black pepper. Serve hot.
Pro Tips
- Do not lift the lid during dumpling cooking time. The steam is what makes them light and fluffy; opening the lid can make them heavy and undercooked.
- Keep the simmer gentle. A hard boil can break up the dumplings and make the stew too thick. Aim for soft bubbling around the edges.
- Shred jackfruit well. The more you pull it apart, the more it mimics the strands of shredded chicken and soaks up flavor.
- Adjust stew thickness at the end. If it is too thick, stir in a splash of broth or milk; if too thin, simmer uncovered for a few extra minutes before adding dumplings.
- Use flavorful broth. Since this dish is vegan, a good-quality, full-bodied vegetable broth makes a big difference in overall richness.
Variations
- Tofu-Only Version: Skip the jackfruit and use 16 oz pressed extra-firm tofu. Brown it well for extra texture, and add 1 tsp soy sauce or tamari to the stew for deeper savoriness.
- Gluten-Free Version: Use a cup-for-cup gluten-free flour blend both in the stew (instead of regular flour) and in the dumplings. Add an extra tablespoon of non-dairy milk to the dumpling dough if it seems dry.
- Mushroom and Herb Upgrade: Add 8 oz sliced cremini or button mushrooms with the onion, carrot, and celery for a more robust, “meaty” flavor, and double the fresh herbs in the dumplings.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The dumplings will continue to absorb liquid, so the stew will thicken as it sits; you can stir in a bit of broth or non-dairy milk when reheating to loosen it. Reheat gently on the stove over low heat, covered, stirring occasionally, until warmed through, or microwave individual portions.
For best texture, the dumplings are ideally cooked just before serving. To make ahead, you can prepare the stew base (through the end of Step 4) up to 2 days in advance and refrigerate. When ready to serve, reheat the stew to a gentle simmer, mix and drop the dumpling dough, and cook as directed.
Nutrition (per serving)
Approximate values for 1 of 6 servings (using jackfruit, oat milk, and including dumplings): about 430 calories, 14 g protein, 58 g carbohydrates, 16 g fat, 5 g saturated fat, 8 g fiber, 940 mg sodium (will vary based on broth, salt, and brands used).
