Vegan Chicken and Dumplings
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.
Servings: 6 servings
Calories: 419kcal
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
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, 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.
Notes
- 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.
Nutrition
Serving: 1of 6 servings | Calories: 419kcal | Carbohydrates: 53g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1010mg | Potassium: 528mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4346IU | Vitamin C: 13mg | Calcium: 157mg | Iron: 4mg