Vegan Chicken and Dumplings
This vegan chicken and dumplings recipe pairs a creamy plant-based chicken stew with tender homemade biscuits for a cozy, satisfying dinner!
Chicken and dumplings is the kind of classic comfort food recipe that seems to have been around for ages. You may have grown up eating it, and probably your parents did too, and your grandparents, and so on. It usually consists of a savoury chicken soup or stew, topped with fluffy dumplings. Well, good news, friends: this vegan chicken and dumplings recipe has all the flavour of the original, without the meat!
The key is to use a plant-based protein to stand in for the chicken—and my vegan chicken recipe is perfect for that. It has the chewy texture and savoury flavour of chicken, but it’s made with a combination of seitan and tofu.
In terms of overall flavour, the vegan chicken offers just the right contrast to celery and slightly-sweet carrots, and the creamy broth brings everything together. The biscuits that float on top are just as fluffy and delicious as you remember, and you don’t need milk or butter to make them.
Vegan chicken and dumplings is the perfect dish for anyone looking to enjoy a plant-based version of a comfort food favourite!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Soup:
- Olive oil
- Onion – White or yellow onions work best for this recipe.
- Celery ribs
- Carrots – If you’re short on time, you can save yourself some prep by buying pre-sliced carrots.
- Flour – Use all-purpose flour, or a gluten-free all-purpose flour substitute to make this a gluten-free vegan chicken and dumplings recipe.
- Vegetable broth – I used my homemade vegetable broth. For more chicken-y flavour, you can substitute a no-chicken broth.
- Plain unsweetened plant milk
- Black pepper
- Bay leaf
- Nutritional yeast – This amps up the savoury flavour.
- Italian seasoning
- Dried rosemary
- Vegan sour cream – I love the vegan sour cream by Forager Project or Kite Hill Foods, but if you can’t find these, it’s okay—the sour cream is optional.
- Vegan chicken – I used my vegan chicken recipe.
For the Dumplings:
- Baking powder
- Black pepper – I love adding freshly cracked black pepper to the biscuits, which gives them a punchy, peppery flavour.
- Plain unsweetened plant milk
- Fresh parsley
What Is Vegan Chicken Made Of?
Vegan chicken is typically made from plant-based proteins like seitan, tofu, mycoprotein, or jackfruit. It is processed and flavored to mimic the texture and flavor of traditional chicken. Some brands also use soy and wheat protein isolates for their vegan chicken products.
Note that some varieties of vegan chicken will soften and get mushy when cooked in a broth, as in this vegan chicken dumplings recipe. If you don’t use my homemade vegan chicken, I recommend using one made with seitan or tofu, as these are most likely to retain their texture.
How to Make Vegan Chicken and Dumplings
Although this might seem like it would be a recipe that requires a lot of steps, you’ll be surprised by how easy it is to make vegan chicken and dumplings. It comes together with minimal effort!
Cook the vegetables. Warm the oil in a large pot set over medium-high heat. Add the onions, carrots, and celery; cook until the onions are softened and translucent.
Add the seasonings. Stir the garlic, salt, pepper, Italian seasoning, and dried rosemary into the vegetables and cook for 1 minute.
Make the broth. Sprinkle the flour over the vegetables and stir to combine. Slowly pour in the milk while whisking constantly. Add the broth, nutritional yeast, bay leaf, vegan sour cream (if using), and vegan chicken and bring the mixture to a boil.
Prepare the dumpling dough. Add all of the dry dumpling ingredients to a medium bowl and whisk to combine. Stir in the milk until a sticky dough forms.
Add the dumplings. Reduce the heat to low and use a small ice cream scoop or cookie dough scoop to add balls of dumpling dough onto the surface of the soup, being careful to distribute them evenly. Spoon a little bit of broth onto the top of each dumpling, then simmer for 20 minutes.
Finish. Sprinkle the tops of the cooked dumplings with fresh parsley and serve.
Tips for Success
Here are my best tips for the most amazing vegan chicken and dumplings:
- Cook the flour a bit. After you add the flour to the veggies, stir it and cook it until it’s golden. This takes away the raw flavour of the flour.
- Don’t crowd the dumplings. Each dumpling should have space to expand; you’ll want to use a pot that’s nice and wide so they have plenty of room.
- Make sure the dumplings are done. The tops should feel firm; if they’re still doughy, they’ll dissolve into the stew.
Want to make this recipe your own? Here are some ideas:
- If you’re not a fan of vegan chicken, you can use chickpeas, torn pieces of seitan, or cubed extra-firm tofu instead.
- Stir frozen peas into the stew before adding the dumplings to up the veggie factor.
- Sprinkle your favorite meltable vegan cheddar over the tops of the dumplings for cheesy vegan chicken and dumplings.
How to Store Leftovers
Leftovers can be stored in the refrigerator for up to 3 days. To reheat, place on the stovetop over medium heat and cook until warmed through, or pop your vegan chicken and dumplings in the microwave and warm it up that way.
Can This Recipe Be Frozen?
Yes, this vegan chicken and dumplings can be frozen. Let it cool enough to safely transfer it to an airtight container and freeze for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat on the stovetop or microwave until warmed through.
Enjoy friends! If you make this vegan chicken and dumplings, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Chicken and Dumplings
- 3 tablespoons olive oil, 43g
- 1 small onion, diced
- 4 celery ribs, diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 3 tablespoons flour, 45g
- 6 cups vegetable broth, 1,440g or 1,419ml
- ¼ cup unsweetened plant milk, 85g or 60ml
- 1 teaspoon black pepper, 3g
- 1 teaspoon salt, 4.5g
- 1 bay leaf
- ¼ cup nutritional yeast, 20g
- 1 ¼ teaspoons Italian seasoning, 4g
- 1 ¼ teaspoons dried rosemary, 4g
- 1 cup vegan sour cream, optional, I love the vegan sour cream by Forager Project or Kite Hill Foods 240g
- 2 cups vegan chicken, shredded or small cut (300g)
- 2 cups flour, 135g
- 2 teaspoons baking powder, 8g
- ½ teaspoon salt, 2g
- ½ teaspoon black pepper, optional 2g
- ¾ cup plain unsweetened plant milk, 255g or 180ml
- fresh parsley, torn or chopped
- Place a large pot over medium-high heat and add oil.
- Add onions, carrots, celery and cook until onions are translucent.
- Add garlic, salt, pepper, Italian seasoning, dried rosemary and cook for 1 minute.
- Add flour and mix to combine. Slowly add in milk while whisking.
- Add broth, nutritional yeast, bay leaf, vegan sour cream if using, and vegan chicken.
- Bring to a boil.
- Add all dry dumpling ingredients to a medium bowl and whisk to combine. Add milk and mix until a sticky dough forms.
- Switch the heat under the pot to low and use a small ice cream scoop to place each dumpling dough ball evenly onto the surface of the soup.
- Spoon a little bit of broth onto the top of each dumpling to help cook the top then let simmer for 20 minutes to fully cook the dumplings.
- Sprinkle the top of the cooked dumplings with fresh chopped or torn parsley (optional) and serve.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.