Vegan Chicken and Dumplings

By Suzanne Anderson March 22, 2023 25 mins read 84 Views

For a comforting, delicious dinner, this vegan chicken and dumplings recipe pairs creamy, plant-based chicken stew with homemade biscuits.

The classic comfort food of chicken and dumplings has been around for centuries. It is possible that you grew up with it. Your parents may have, as well as your grandparents. It typically consists of a chicken soup or stew with fluffy dumplings. This vegan recipe for chicken and dumplings is delicious without any meat.

It's important to substitute chicken with a plant-based protein. My vegan chicken recipe is perfect for this. This recipe uses seitan and tofu, which gives it the same chewy texture as chicken.

The vegan chicken is a great choice for its overall flavour. It contrasts well with celery and sweet carrots. The creamy broth adds a richness to the dish. You don't have to use butter or milk to make the biscuits floating on top. They are as delicious and fluffy as you remember.

For anyone who is looking for a plant-based comfort food, vegan chicken and dumplings are the best choice!

Notes on Ingredients

Scroll down the recipe card for the ingredients and instructions.

The Soup:

Olive oil
Onion White or yellow onions are best for this recipe.
Celery Ribs
Carrots- If time is tight, pre-sliced carrots can be a great way to save some time.
Garlic
Flour Use all-purpose flour or a gluten free all-purpose flour substitute for this recipe. This will make it a gluten free vegan recipe for chicken and dumplings.
Vegetable broth - I used my homemade vegetable broth. You can substitute a non-chicken broth for a chicken-y flavor.
Plain unsweetened milk from plants
Black pepper
Salt
Bay Leaf
Nutritional yeast This enhances the savoury flavor.
Italian seasoning
Dry rosemary
Vegan Sour Cream I love vegan sour-creams from Kite Hill Foods or Forager Project, but you don't have to buy them. The sour-cream is available as an option.
Vegan Chicken - This is my recipe for vegan chicken.

Dumplings

Flour
Baking powder
Salt
Black pepper I love adding fresh cracked black pepper to my biscuits. It gives them a spicy, peppery taste.
Plain unsweetened milk from plants

Optional topping

Fresh parsley

What is Vegan Chicken Made From?

Vegan chicken is usually made from plant-based proteins such as seitan, tofu and mycoprotein. The chicken is flavored and processed to replicate the taste and texture of traditional chicken. For vegan chicken products, some brands use wheat protein isolates and soy protein isolates.

Some varieties of vegan chicken can soften and become mushy when cooked with a broth. This is the case for this recipe for vegan chicken dumplings. My homemade vegan chicken is not recommended. Instead, you can use one made with seitan and tofu. These will retain their texture.

How to make Vegan Chicken and Dumplings

This recipe may seem complicated, but it's actually very easy to make vegan chicken or dumplings. You only need minimal effort to put it together!

Cook the vegetables. Heat the oil in large saucepan over medium heat. Cook the celery, carrots, onion, and garlic until softened.

Season the vegetables with the seasonings. Cook for 1 minute.

Prepare the broth. Add the flour to the vegetables. Stir well. Slowly add the milk, whisking continuously. Bring the mixture to boil. Add the broth, nutritional yeast and bay leaf.

Make the dumpling dough. Combine all the dry ingredients in a large bowl. Mix well. Mix in the milk until you have a sticky dough.

Add the dumplings. Turn down the heat and use an ice cream scoop, or cookie dough scoop, to place balls of dumpling dough on top of the soup. Be sure to evenly distribute them. Place a few tablespoons of broth on top of each dumpling and let it simmer for 20 minutes.

Serve.

Tips to Success

These are my top tips for making the best delicious vegan chicken and dumplings.

Heat the flour. Stir the flour into the vegetables and cook it until golden. This will remove the raw flavor of the flour.
Do not crowd the dumplings. You'll need a wide pot to allow them to expand.
Check that the dumplings have been cooked. If they are still soft, they will melt into the stew.

Variations

You can make this recipe yours. These are some suggestions:

You can substitute chicken for the vegan chicken by using chickpeas, seitan pieces, or extra-firm tofu cubed.
To increase the veggie power, stir frozen peas in the stew before adding the dumplings.
For vegan chicken or dumplings, sprinkle your favorite vegan cheese over the tops.

How to store leftovers

You can store leftovers in the fridge for up to three days. Place the leftovers on the stovetop at medium heat. Once cooked, turn off the heat.

Can this recipe be frozen?

This vegan chicken and dumplings recipe can be frozen. Once it has cooled enough, transfer it into an airtight container. Freeze for up to three months. Once you are ready to eat, let it cool in the refrigerator overnight. Then heat the mixture on the stovetop or microwave until it is warmed through.

Have fun with your friends Please tag #jessicainthekitchen in your photos if you make this vegan chicken or dumplings! If you leave a comment and rate the recipe, we'd love it! We appreciate your kind words!

Vegan chicken and dumplings

This recipe for vegan chicken and dumplings pairs creamy, plant-based chicken stew with tender homemade cookies for a warm, satisfying meal!

Main Course Dinner

Cuisine American

Prep time 10 minutes

Cook Time 40 Minutes

Total time HTML5_ HTML6_ HTML7_ HTML8_ HTML9_ HTML10_ HTML4_ HTML5_ HTML6_ HTML5_ HTML5_ HTML7_ HTML8_ HTML4_ HTML5_ HTML5_ HTML6_

Servings 6 HTML4_ HTML5_ HTML5_ HTML6_ HTML4_

Calories 441 401 kcal

Author Jessica Hylton

Ingredients

Soup:

3 tablespoons olive oil 43g
1 small onion diced
4 celery ribs diced
2 medium-sized carrots peeled
3 garlic cloves minced
3 tablespoons flour 45g
6 cups vegetable broth 1,440g or 1,419ml
1/4 cup unsweetened plant milk 85g or 60ml
1 teaspoon black pepper 3g
1 teaspoon salt 4.5g
1 bay leaf
1/4 cup nutritional yeast 20g
1 1/4 teaspoons Italian seasoning 4g
1 1/4 teaspoons dried rosemary 4g
1 Vegan Sour Cream Optional, I Love the Forager Project or Kite Hill Foods vegan sour-cream
2 shredded or small cuts (300g)

Dumplings:

2 cups flour 135g
2 teaspoons baking powder 8g
1/2 teaspoon salt 2g
1/2 teaspoon black pepper optional 2g
3/4 cup plain unsweetened plant milk 255g or 180ml

Optional topping

fresh parsley torn or chopped

Instructions

Add oil to a large saucepan on medium heat.
Cook celery, carrots, and onions until translucent.
Cook for 1 minute.
Mix flour with water until well combined. While whisking, slowly add milk.
If you use vegan sour cream, add broth, nutritional yeast, bay leaves, nutritional yeast, and vegan chicken.
Bring to boil
Combine all the dry ingredients for the dumplings in a large bowl. Mix well. Mix in milk until you get a sticky dough.
Turn the heat to low, and then use an ice cream scoop or small spoon to evenly place each dumpling ball onto the soup's surface.
To cook each dumpling, pour a bit of broth on top. Let the dumplings simmer for 20 minutes.
Sprinkle fresh chopped or torn Parsley on top of the cooked dumplings and serve.

Notes

You can store leftovers in the fridge for up to three days. Place your vegan chicken or dumplings on the stovetop and heat until warm.

To freeze: Transfer the contents to an airtight container. Freeze for up to three months. Once you are ready to eat, simply let the frozen food thaw overnight in a refrigerator before heating it up on the stovetop.

Nutrition

Carbohydrates: 58g

Jessica in the Kitchen published the post Vegan Chicken and Dumplings.

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