Vegan Chicken and Dumplings (2024)

Vegan chicken and dumplings is plant-based comfort food at its best. Vegan chicken soup cooked with fluffy vegan biscuits on top all simmered in one pot. The dumplings turn the broth into a creamy stew that melts in your mouth.

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❤️ Why make this recipe

We love vegan chicken soups like my soy curl noodle soup, vegan cream of chicken soup, and vegan white chili with shredded vegan chicken, but this vegan stew and dumplings recipe has remained one of my family's favorites for years now.

This chicken and dumplings is so creamy and comforting, that it's sure to be your family's new favorite plant-based stew too!

• A large Dutch Oven - or soup pot with a tight-fitting lid.
• Food Processor- optional but not necessary.

🥄 How to make vegan chicken and dumplings

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1- Start by sauteing a diced onion in olive oil on low heat and sprinkle with some salt. (Sautéing the onion very slowly to give a slight sweetness to the broth.)

Step 2- While the onion is slowly cooking, chop up the celery and carrots. Then toss them in after the onion has become slightly translucent.

Step 3- Give it a stir and add the herbs and spices. Then add the water andNot Chick’n broth cubesand let it simmer for about 5 minutes. You can use any vegan chicken-flavored broth, but this one is my favorite. (Soy curls soak up the broth so reduce the water by 1 cup if you are not using soy curls).

Step 4- Add the butler soy curls or other vegan chicken products, stir, and simmer for an additional 5 minutes.

Make the dumplings

Step 5 - While the soup is simmering make the dumpling batter. In a large food processor or a large bowl, measure out 1 1/2 cups of flour, (use a spoon to fill the measuring cups) 1 tbsp of baking powder, and 1/2 tsp salt, into a bowl. Give it all a stir.

Step 6- Add 1/4 cup of room temperature coconut oil (or cold vegan butter) to a food processor and plus it a few times until the mixture looks like sand (or mix in a large mixing bowl with a pastry cutter or large fork until well combined).

Step 7- Once the dry ingredients and fat are mixed well, slowly add the plant-based milk and fold the mixture until a soft dough is formed. (You may need slightly more or less milk depending on how you measured and what type of flour you are using).Mix just until you can no longer see dry flour and you have a shaggy dough.

Step 4- Add spoonfuls of the dough into the simmering soup until all the dough has been added. Cover with a well-fitting lid and simmer covered for 20 minutes until the dumplings are cooked in the center. Sprinkle with fresh parsley and salt to taste.

🥡 Storage and reheating

Refrigerate:This vegan chicken and dumplings will keep well in the fridge for 3 - 5 days in an airtight container. It tastes great the next day reheated for hot lunches.

Freeze:Freeze the stew and dumplings in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:Reheat a serving of the plant-based chicken and dumplings in the microwave for about 3 minutes or reheat it in a saucepan on the stovetop.

🥣 More vegan soups

• Coconut Curry Soup
• Vegan Potato Corn Chowder
• Creamy Vegan Bean Soup
• Classic Vegan Cream of Mushroom
• Vegan Orzo Soup with Spinach and Lemon
• Vegan Cream of Broccoli Soup

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📋 Vegan chicken and dumplings recipe

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