Comfort food doesn’t get much better than this Vegan Chicken and Dumplings recipe! Homemade dumplings simmered in a hearty vegan “chicken” soup are fluffy, tender, and savory. It’s so easy to make in one pot on the stove!
If you’re looking for the ultimate vegan comfort food for dinner tonight, turn to this Vegan Chicken and Dumplings recipe. It’s a one-pot dish made entirely on the stove with a hearty vegan “chicken” soup and homemade drop dumplings. You won’t believe how easy it is to put together!
The creamy soup is made with simple ingredients and my favorite homemade vegan “chicken”. Made from seitan, it has the most delicious meaty texture and savory flavor. You can easily make the “chicken” months ahead of time and keep it in your freezer so you can make chicken and dumplings whenever you want. You can also use your favorite store bought vegan chicken.
Creamy vegetable soup, vegan seitan chik’n, and fluffy soup dumplings are so great together. You’re going to want to keep this recipe in your back pocket for sick days, during winter, and when you’re craving a big bowl of comfort!
Ingredients needed (with substitutions)
- Vegan chik’n – If you don’t want to make your own vegan “chicken”, you can replace it with a can of chickpeas or use something like Tofurky chik’n pieces.
- Yellow onion
- Carrots – Traditional chicken and dumplings recipes are made with a few simple vegetables, but you can always add more, like celery, potatoes, or green beans.
- All purpose flour – You’ll need flour to make the dumplings and to coat the sautéed onion, carrots, and garlic. Cake flour also works when making dumplings and will help them turn out lighter.
- Vegan chicken broth – Or use regular vegetable broth.
- Vegan creamer – Make sure to use unsweetened creamer! Coconut milk or cashew cream can also be used (although coconut milk is best).
- Dried thyme and parsley – Fresh herbs are good too.
- Frozen green peas – Feel free to add more frozen veggies if you’d like.
- Baking powder – To help the biscuits rise and fluff up in the soup.
- Plant milk – Any unsweetened dairy free milk can be used to make the vegan dumplings.
- Vegan butter
How to make vegan chicken and dumplings
You can whip up the vegan chicken soup and homemade dumplings in a pinch. The entire recipe comes together easily in one pot on the stove:
To make the chicken soup:
Heat some olive oil in a large pot over medium heat. Saute the onion and carrots until softened, then add the garlic.
Pour the flour over the vegetables and stir to coat.
Add the broth and creamer to the pot. Stir until the mixture thickens a bit.
Now you can add the herbs and seasonings, green peas, and vegan “chicken”. Stir it all together and bring it up to a boil. Afterward, lower the heat and let it simmer while you prepare the dumplings.
To make the drop dumplings:
Stir the flour, baking powder, salt, and black pepper together in a large bowl.
Make a well in the middle and add the milk and melted vegan butter.
Stir until a firm ball of dough forms. If it’s too firm or dry, add 1 or 2 tablespoons of milk.
Scoop 2 tablespoons worth of dough out of the bowl and gently drop them right into the simmering chicken soup. The dough will expand a lot, so make sure they aren’t too big!
Place the lid on top of the pot and let the soup simmer until the dumplings are cooked through. Portion into bowls and enjoy!
Make ahead tips
This hands-on recipe is really fun to put together! If you want to save time and not make every element at once, follow these tips to make them ahead of time:
- Vegan “chicken”: My seitan chicken recipes can be cooked, then stored in the fridge for about 1 week or in the freezer for 3 months.
- Chicken soup: Make the soup without the dumplings, let it cool, and store it in an airtight container in the fridge for 3 to 4 days.
- Dumplings: Wrap the finished dough ball in plastic and keep it in the fridge for about 1 week.
Frequently asked questions
- What do you serve with chicken and dumplings? This meal is hearty and filling all on its own. If you need a few dishes to serve on the side, I recommend making asparagus, broccoli, potato wedges, caesar salad, or other light vegetable-forward sides.
- Can I use storebought dumplings instead? If you want to save time, make the dumplings with a vegan-friendly dumpling mix, like Bisquick.
- How can you tell the dumplings are cooked? If you’re unsure, you can cut one dumpling in half to make sure the dough is cooked through and fluffy.
- How do you store vegan chicken and dumplings? This is a dish that’s best served fresh because the dumplings tend to soak up the liquid. If you want to store the batch for later, keep the dumplings and soup in separate airtight containers in the fridge.
Want more comforting vegan meals?
- The Best Vegan Mac and Cheese
- Vegan White Chili
- Vegan Chicken Noodle Soup
- Biscuit Topped Chickpea Pot Pie
Vegan Chicken and Dumplings
- 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
Make the soup
- In a large pot, add the olive oil and warm over medium heat.
- Add the onion and carrots and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute.
- Add the flour and stir into the vegetables. Slowly pour in the broth, then the creamer, stirring constantly until it thickens a bit.
- Add the thyme, parsley, green peas and vegan chicken. Stir and bring to a boil, then lower heat and simmer for about 10 minutes. Taste; add salt and pepper as desired.
Prepare the dumplings
- In a large bowl, stir together the flour, baking powder, salt and black pepper. Pour in 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.
Cook dumplings in the soup
- Scoop about 2 tablespoons of dough (I used a large cookie scoop) and gently drop them directly into the simmering soup. They will sink in a bit, and expand a ton while they cook!
- Once they have all been added, cover the pot and let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Portion into bowls and serve. Enjoy! Refrigerate any leftovers in a covered container for 3-4 days. It can also be frozen.
- Gluten free – Substitute a gluten free flour mix for the all purpose flour and make sure to use chickpeas or another gluten free “chicken” substitute.
- For the cream, I used an unsweetened and unflavored coconut/almond blend creamer. You may also use canned full fat coconut milk or cashew cream.
- Vegan chicken – I prefer my homemade seitain chicken, but you can also use Tofurky brand chik’n pieces, seitan, chickpeas or any other vegan chicken you like.