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Vegan Chicken and Dumplings

A warm, hearty plant-based twist on the classic comfort dish. This vegan chicken and dumplings recipe features tender plant-based “chicken,” fluffy dumplings, and a savory, creamy broth—all dairy-free and meatless.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • For the Soup:
  • 1 tbsp olive oil or vegan butter
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 1/2 cups plant-based chicken soy curls, jackfruit, seitan, or tofu
  • 4 cups vegetable broth
  • 1/2 cup frozen peas
  • 1/2 cup unsweetened plant-based milk
  • For the Dumplings:
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp vegan butter or neutral oil
  • 1/2 cup unsweetened plant-based milk

Method
 

  1. Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened (about 5–7 minutes).
  2. Stir in garlic, thyme, rosemary, salt, pepper, and bay leaf. Cook 1 minute more.
  3. Add plant-based chicken and stir well. Pour in the broth and bring to a gentle boil. Simmer for 10 minutes.
  4. In a bowl, mix flour, baking powder, and salt. Cut in vegan butter or oil, then stir in plant milk until combined.
  5. Drop spoonfuls of dough into the simmering soup, keeping them spaced. Cover the pot with a lid and steam dumplings for 15 minutes (do not lift the lid).
  6. Add peas and plant milk. Stir gently and cook 2–3 more minutes.
  7. Remove bay leaf, adjust seasoning, and serve warm.

Notes

For thicker broth, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before adding dumplings.
Fresh herbs like parsley or dill can enhance flavor.
Store leftovers in an airtight container for up to 3 days.