Vegan Chicken and Dumplings Recipe

Introduction

This vegan chicken and dumplings recipe offers a comforting, hearty meal perfect for chilly days. Packed with tender vegetables, flavorful herbs, and fluffy dumplings, it delivers all the cozy vibes without any animal products.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 4 cups no chicken broth (or vegetable broth)
• 1 cup unsweetened, unflavored vegan creamer*
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup frozen green peas
• 8 ounces vegan chicken*
• Salt + black pepper, to taste
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup unsweetened plant milk
• 4 tablespoons vegan butter, melted

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add the chopped onion and sliced carrots, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
2. Step 2: Sprinkle the 1/4 cup flour over the vegetables and stir to combine. Slowly pour in the broth followed by the vegan creamer, stirring constantly until the mixture thickens slightly.
3. Step 3: Add dried thyme, dried parsley, frozen green peas, and vegan chicken. Stir well and bring the soup to a boil. Reduce heat and simmer for about 10 minutes. Season with salt and black pepper to taste.
4. Step 4: In a large bowl, mix the 2 cups flour, baking powder, salt, and ground black pepper. Pour in the plant milk and melted vegan butter, stirring until a dough ball forms. If the dough feels too dry, add an extra tablespoon or two of plant milk.
5. Step 5: Using a spoon or cookie scoop, drop about 2 tablespoons of dough gently into the simmering soup. The dumplings will sink slightly and expand as they cook.
6. Step 6: Cover the pot and let the soup simmer for 15 minutes, or until the dumplings are fully cooked and fluffy.
7. Step 7: Serve the soup hot in bowls and enjoy this comforting vegan classic!

Tips & Variations

• Use a high-quality vegan chicken substitute for the best texture and flavor.
• Try adding other vegetables like celery or mushrooms to enhance the soup.
• If you prefer gluten-free, substitute the flour and baking powder with gluten-free alternatives, adjusting liquid as needed.
• For a richer broth, use a mushroom-based stock instead of vegetable broth.

Storage

Store leftovers in a covered container in the refrigerator for 3 to 4 days. When reheating, do so gently on the stove to avoid breaking apart the dumplings. This soup also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

It’s best to cook the dumplings fresh in the soup for optimal texture. Dough can be prepared ahead, but refrigerate it and cook dumplings just before serving.

What can I use if I don’t have vegan creamer?

You can substitute the vegan creamer with an equal amount of unsweetened plant milk, such as almond or oat milk, though the soup may be slightly less creamy.

Vegan Chicken and Dumplings Recipe

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★★★★★

4.7 from 75 reviews

This comforting Vegan Chicken and Dumplings recipe features a hearty vegetable broth enriched with vegan chicken pieces and fluffy biscuit-style dumplings. Perfect for a cozy meal, this plant-based twist on a classic dish uses wholesome ingredients like carrots, peas, and a creamy vegan broth base for a satisfying and delicious dinner option.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 4 cups no chicken broth (or vegetable broth)
• 1 cup unsweetened, unflavored vegan creamer
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup frozen green peas
• 8 ounces vegan chicken
• Salt and black pepper, to taste

For the Dumplings

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup unsweetened plant milk
• 4 tablespoons vegan butter, melted

Instructions

1. Make the Soup: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sliced carrots, cooking for about 5 minutes until softened. Then add the minced garlic and cook for an additional minute.
2. Thicken the Base: Sprinkle 1/4 cup flour over the vegetables and stir to coat evenly. Slowly pour in 4 cups of no chicken or vegetable broth, followed by 1 cup of unsweetened vegan creamer, while stirring constantly until the mixture thickens slightly.
3. Add Seasonings and Main Ingredients: Stir in 1/2 teaspoon dried thyme, 1 teaspoon dried parsley, 1 cup frozen peas, and 8 ounces of vegan chicken pieces. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes. Taste and season with salt and black pepper as desired.
4. Prepare the Dumpling Dough: In a large bowl, mix together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Pour in 3/4 cup unsweetened plant milk and 4 tablespoons melted vegan butter. Stir until a dough ball forms. If dry, add an extra tablespoon or two of plant milk.
5. Add Dumplings to Soup: Using a spoon or large cookie scoop, drop about 2 tablespoons of dough gently into the simmering soup. The dumplings will sink slightly and expand while cooking.
6. Cook the Dumplings: Cover the pot and allow the soup with dumplings to simmer for 15 minutes, or until the dumplings are cooked through and fluffy.
7. Serve and Store: Ladle the soup and dumplings into bowls and serve warm. Refrigerate leftovers in a covered container for 3-4 days or freeze for longer storage.

Notes

• The vegan creamer adds creaminess without dairy; substitute with any plant-based creamer if preferred.
• For vegan chicken, use your favorite store-bought brand or homemade seitan-based pieces.
• If the dumpling dough is too sticky, add a little more flour to make it manageable.
• Leftover soup with dumplings freezes well but may thicken upon reheating; stir in a little broth or water to loosen if needed.
• Adjust seasoning to taste, especially salt and pepper, as broths vary in sodium content.

Keywords: vegan chicken and dumplings, vegan soup, plant-based dinner, vegan comfort food, vegan dumplings