Vegan Chicken and Dumplings
There’s nothing quite like a warm bowl of vegan chicken stew to bring comfort on chilly nights or sick days. This delicious plant-based recipe takes the classic family recipe for traditional chicken and dumplings and gives it a vegan version that’s just as satisfying. With pillowy dumplings, a rich, creamy vegetable soup base, and hearty vegan chicken products, this is the ultimate vegan comfort food.
Made with simple ingredients you can find at most grocery stores, this dish is perfect for a cozy dinner tonight. Whether it’s your first time making a dumpling recipe or you’re a pro, this method ensures fluffy biscuit dumplings every time.
Why You’ll Love Vegan Chicken and Dumplings
- Rich creaminess from the dairy-free broth and dumplings
- Perfectly soft dumplings that soak up all the savory sauce
- Uses vegan chicken, seitan, or tofu for a protein boost
- A classic easy delicious recipe with a plant-based cream alternative
- One-pot meal that’s great for a family dinner or meal prep
What You Need To Make Vegan Chicken and Dumplings
You can find the full ingredient list and measurements in the recipe card, but here’s what you’ll need to make this easy vegan twist on a comfort food classic:
For the Dumplings:
- All-purpose flour for the perfect texture
- Baking powder to keep them light and fluffy
- Salt and black pepper for seasoning
- Unsweetened non-dairy milk for moisture
- Vegan butter, melted, for a rich flavor
For the Stew:
- Tablespoons of olive oil for sautéing
- Medium yellow onion and garlic for depth of flavor
- All-purpose flour to thicken the broth
- No-chicken broth or vegetable broth for the base
- Unsweetened non-dairy milk to create a creamy texture
- Dried parsley, dried thyme, sea salt, and ground black pepper for seasoning
- Frozen vegetable medley for convenience
- Vegan chicken, seitan, or tofu fillets for protein
- Fresh herbs for garnish
How To Make Vegan Chicken and Dumplings
- Make the Dumpling Dough: In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the non-dairy milk and melted vegan butter until a dough forms. If the dough is too dry, add 1-2 tablespoons more of plant milk. Set aside.
- Prepare the Stew: Heat olive oil in a large saucepan or stockpot over medium heat. Add the onion and sauté for 4 minutes until softened. Stir in the garlic and cook for another 1 minute.
- Thicken the Base: Sprinkle flour over the onions and stir to coat. Slowly pour in the broth, followed by the non-dairy milk. Stir constantly until the mixture thickens into a luscious gravy-like consistency.
- Add Vegetables and Vegan Chicken: Stir in the dried parsley, thyme, sea salt, black pepper, frozen vegetables, and vegan chicken. Let simmer for a few minutes. Adjust seasoning as needed.
- Cook the Dumplings: Drop 2-tablespoon-sized scoops of dough directly into the simmering stew. Cover the pot and let cook for 15 minutes until the dumplings are cooked through.
- Serve and Garnish: Remove from heat and sprinkle with fresh herbs like chopped chives or parsley. Serve hot and enjoy!
Commonly Asked Questions
Can I make this gluten-free?
Yes! Swap all-purpose flour with a gluten-free flour blend for both the dumplings and the stew.
What’s the best non-dairy milk to use?
Unsweetened oat milk or plant-based cream works best for a rich creaminess without overpowering flavors.
Can I use tofu instead of vegan chicken?
Absolutely! Use crispy tofu or seitan for a hearty protein-packed dish.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or hot water if the stew thickens too much.
What are the best side dishes for this recipe?
This dish is a complete meal, but it pairs well with a side of green beans, crusty bread, or a light salad.
Vegan Chicken and Dumplings
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup unsweetened nondairy milk
- ¼ cup vegan butter melted
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1/2 cup all purpose flour
- 3 cups no chicken broth or vegetable broth
- 2 cup unsweetened non dairy milk
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 16 ounce bag frozen vegetable medley
- 8 ounces vegan chicken seitan, or tofu▢
- Freshly chopped chives parsley, or microgreens for garnish (optional)
Instructions
- To make the dumpling dough add the flour, baking powder, salt and black pepper to a large bowl, whisk to combine. Add the milk and melted vegan butter. Stir until a ball of dough forms. If it seems dry, add a tablespoon or two more of plant milk. Set aside.
- To make the stew heat the olive oil in a stockpot over medium heat.
- Add the onion and cook for about 4 minutes, until softened. Add the garlic and cook for 1 more minute until fragrant.
- Add the flour and stir to coat onions the onions with the flour. Slowly pour in the broth, then the milk, bring to a bubble and reduce to a simmer, stir frequently until the liquid thickens considerably, the consistency should be like a luscious gravy.
- Add the parsley, thyme, salt, pepper, frozen vegetables, and vegan chicken. Stir to combine, add more salt and pepper to taste, if desired.
- To cook the dumplings in the stew add scoops of dough. Each dough ball should be about 2 tablespoons in size. Gently drop them into the simmering soup.
- Cover the pot and let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Garnish with freshly shopped chives, parsley, or microgreens if desired.