Name: Vegetarian No-Chicken and Dumplings
Total time: 45 min
Ingredients: 1 tablespoon baking powder; 2 cups (about 8 1/2 oz.) plus 2 Tbsp. unbleached all-purpose flour, divided; 1 cup whole milk; 2 tablespoons unsalted butter; 2 cups thinly sliced sweet onion; 4 cups unsalted vegetable stock, divided; 8 cups chopped yellow squash (2 lb.); 2 teaspoons kosher salt; 1 cup finely chopped carrots; 1 cup frozen peas, thawed; 1 cup fresh corn kernels; 1 tablespoon chopped thyme; 1 tablespoon thinly sliced chives; 1 teaspoon black pepper

Vegetarian No-Chicken and Dumplings

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This vegetarian version of chicken and dumplings tastes a lot like a comforting pot pie filling with dumplings in it. And although this soup is low in calories and fat, it's surprisingly hearty.

By Robin Bashinsky

Published on April 11, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Vegetarian No-Chicken and Dumplings recipe in a pot with serving spoon — Photo: Aaron Kirk

Active Time:

45 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Egg Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 tablespoon baking powder
2 cups (about 8 1/2 oz.) plus 2 Tbsp. unbleached all-purpose flour, divided
1 cup whole milk
2 tablespoons unsalted butter
2 cups thinly sliced sweet onion
4 cups unsalted vegetable stock, divided
8 cups chopped yellow squash (2 lb.)
2 teaspoons kosher salt
1 cup finely chopped carrots
1 cup frozen peas, thawed
1 cup fresh corn kernels
1 tablespoon chopped thyme
1 tablespoon thinly sliced chives
1 teaspoon black pepper

Directions

Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.
Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes. Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven. Add squash and salt; cover. Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes.
Add squash mixture to a blender in batches. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process each batch until very smooth. Return puree mixture to Dutch oven over medium-high. Add carrots, peas, corn and thyme; cook, stirring occasionally, until boiling, 3 to 4 minutes.
Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness. Using a pizza cutter or a knife, cut into 1-inch squares. Add dumplings to simmering squash mixture, and cook, gently stirring occasionally, until slightly puffed, 3 to 4 minutes. Remove from heat. Stir in chives and pepper.

Nutrition Facts (per serving)

194	Calories
4g	Fat
35g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 194
% Daily Value *
Total Carbohydrate 35g	13%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 6g	12%
Total Fat 4g	5%
Saturated Fat 2g	10%
Sodium 594mg	26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.