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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/vegan-chicken-and-dumplings-recipe/