Description
This Vegan Chicken and Dumplings recipe is a comforting, hearty dish perfect for cozy dinners. Featuring a creamy vegetable broth loaded with vegan chicken, carrots, peas, and fluffy dumplings made from scratch, it’s a plant-based twist on a classic favorite that everyone will enjoy.
Ingredients
Scale
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 + black pepper, to taste
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
- Make the soup: In a large pot, heat the 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 1 more minute.
- Thicken the broth: Sprinkle the all purpose flour over the vegetables and stir well to combine. Slowly pour in the no chicken broth followed by the vegan creamer, stirring constantly to avoid lumps. Continue stirring until the mixture thickens slightly.
- Add seasonings and vegan chicken: Mix in the dried thyme, dried parsley, frozen green peas, and vegan chicken. Bring the soup to a boil, then reduce heat and simmer gently for 10 minutes. Taste and season with salt and black pepper as needed.
- Prepare the dumplings: In a large bowl, combine all purpose flour, baking powder, salt, and ground black pepper. Pour in the unsweetened plant milk and melted vegan butter. Stir until a dough ball forms. If it’s dry, add 1-2 tablespoons more plant milk.
- Add dumplings to soup: Using a large spoon or cookie scoop, drop about 2 tablespoons of dough at a time gently into the simmering soup. The dumplings will sink slightly and puff up as they cook.
- Cook dumplings: Cover the pot and let the dumplings cook for 15 minutes over low heat, or until they are cooked through and fluffy.
- Serve: Ladle the vegan chicken and dumplings into bowls and enjoy warm. Store leftovers in a covered container in the refrigerator for 3-4 days or freeze for longer storage.
Notes
- For a gluten free version, substitute all purpose flour with a gluten free flour blend and use a gluten free vegan chicken substitute such as chickpeas.
- You can use canned full fat coconut milk or cashew cream as an alternative to the vegan creamer for creaminess.
- Vegan chicken options include homemade seitan chicken, store-bought chik’n pieces like Tofurky, or chickpeas for a protein-rich substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
