If you’ve ever craved a comforting, soul-warming meal that’s completely plant-based, you’re going to love this Vegan Chicken and Dumplings Recipe. It’s everything you remember about the classic chicken and dumplings—rich broth, tender “chicken,” fluffy dumplings—all without any animal products. Trust me, once you try this, it’ll quickly become one of those go-to dinners you make on chilly nights when you want serious comfort food.

❤️

Why This Recipe Works

Comforting Vegan Swap: Uses vegan chicken and creamy broth that mimic traditional flavors perfectly.
Fluffy Dumplings: The dumplings come out light and pillowy every time, soaking up that delicious broth.
Simple Ingredients: Pantry staples come together in a straightforward way without complicated techniques.
Versatility: Easy to tweak depending on what vegan ingredients you have on hand.

Vegan Chicken and Dumplings, vegan comfort food, plant-based chicken stew, vegan dumplings recipe, dairy-free chicken and dumplings - This image shows a close-up of a creamy stew in a black pot, filled with chunky white dumplings that have a soft, fluffy texture and are sprinkled with black pepper. The stew is thick and light beige with visible chunks of orange carrots, small green peas, and pieces of white meat scattered throughout. A metal ladle with a wooden handle is partially submerged in the stew on the right side, scooping up one dumpling. The background surface has been changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Chicken and Dumplings Recipe plays a part in building layers of flavor and texture. From the veggies that soften into sweetness, to the vegan chicken that adds substance, everything works together beautifully. Here’s what you need and why I picked each one.

Vegan Chicken and Dumplings, vegan comfort food, plant-based chicken stew, vegan dumplings recipe, dairy-free chicken and dumplings - Flat lay of a medium yellow onion chopped, two medium peeled and sliced carrots, three peeled garlic cloves, a small white ceramic bowl of olive oil, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of no chicken broth, a small white ceramic bowl of unsweetened vegan creamer, a small white ceramic bowl with dried thyme, a small white ceramic bowl with dried parsley, a small white ceramic bowl of frozen green peas, a portion of fresh vegan chicken pieces, a large white ceramic bowl with all purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl with salt, a small white ceramic bowl with ground black pepper, a small white ceramic bowl of unsweetened plant milk, a small white ceramic bowl of melted vegan butter, two whole uncracked brown eggs placed on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: The perfect base to sauté veggies without overpowering.
Yellow onion: Caramelizes gently to bring natural sweetness and depth.
Carrots: Add subtle earthy sweetness and a little bite.
Garlic: A must for that cozy, aromatic flavor boost.
All purpose flour: Creates the roux for thickening the broth and forms the dumplings.
No chicken broth or vegetable broth: Using a flavorful vegan broth ensures the soup base is savory and rich.
Unsweetened, unflavored vegan creamer: Adds creaminess without dairy, making the broth luscious and smooth.
Dried thyme and parsley: Classic herbs that bring a warm herbal note and freshness.
Frozen green peas: For bursts of color and a sweet pop in each spoonful.
Vegan chicken: Either store-bought or homemade seitan for that satisfying meaty texture.
Salt & black pepper: Seasoning to taste, essential for balancing flavors perfectly.
Baking powder: Gives the dumplings a nice rise and fluffiness.
Plant milk & vegan butter: Moisturize the dumpling dough and make them tender.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Vegan Chicken and Dumplings Recipe is! Sometimes I swap out herbs or add a splash of lemon juice for brightness. Don’t hesitate to make it your own—this recipe is a flexible canvas for your favorite flavors.

Variation: When I’m craving some heat, I add crushed red pepper flakes or a dash of smoked paprika for a smoky kick that complements the creamy broth well.
Seasonal veggies: In the summer, swapping peas for fresh green beans or zucchini adds a nice seasonal twist.
Gluten-free adjustment: I’ve substituted a gluten-free flour blend and chickpea “chicken” with great success for my gluten-sensitive friends.

Step-by-Step: How I Make Vegan Chicken and Dumplings Recipe

Step 1: Sauté the Veggies to Build Flavors

Start by warming olive oil in a large pot over medium heat. Toss in chopped onion and sliced carrots, letting them soften gently for about 5 minutes. This is where the natural sweetness develops—don’t rush it! Then add minced garlic and cook for another minute until fragrant, but be careful not to let it brown or burn.

Step 2: Make the Creamy Broth Base

Sprinkle the flour evenly over the veggies and stir well, coating everything to form a roux. This little trick thickens the broth beautifully. Slowly pour in your broth while stirring constantly to keep lumps away. Then add the vegan creamer to make it velvety smooth. Let it bubble gently until just thickened—it won’t take long.

Step 3: Add Herbs, Peas, Vegan Chicken & Simmer

Now stir in thyme, parsley, frozen peas, and chunks or shreds of your favorite vegan chicken. Bring everything to a boil, then lower the heat and let it simmer for about 10 minutes to marry all the flavors. Taste and season with salt and pepper as you like. This simmering step makes all the difference in depth!

Step 4: Prepare the Dumpling Dough

While the broth simmers, mix together flour, baking powder, salt, and pepper in a bowl. Then pour in plant milk and melted vegan butter. Stir until it forms a rough dough ball—it should be moist but not sticky. Add a splash more plant milk if it feels too dry; dumplings need a bit of moisture to puff properly.

Step 5: Drop and Cook Dumplings in Soup

Using a spoon or a cookie scoop, drop generous spoonfuls of dumpling dough right into your simmering broth. They’ll sink a bit—that’s okay! Cover the pot and let them steam for about 15 minutes without peeking. Resist the urge; you want those dumplings to cook evenly and puff up beautifully.

Step 6: Serve and Enjoy!

Once your dumplings are cooked through and fluffy, ladle the soup into bowls. This is where the magic happens—creamy broth, tender vegan chicken, and light-as-air dumplings all in one bite. Perfect for cozy nights in!

💡

Pro Tips for Making Vegan Chicken and Dumplings Recipe

Don’t Skip the Roux Step: Stirring flour into the softened veggies helps thicken the broth smoothly, avoiding lumps and a thin soup.
Measure Dumplings Consistently: Using a cookie scoop or spoon ensures your dumplings cook evenly and all finish at the same time.
Cover During Dumpling Cooking: Keeping the pot covered traps steam, which helps the dumplings cook through and stay fluffy.
Season Last: Add salt and pepper at the end because the broth and vegan chicken can sometimes bring in saltiness—you don’t want to overdo it.

How to Serve Vegan Chicken and Dumplings Recipe

Vegan Chicken and Dumplings, vegan comfort food, plant-based chicken stew, vegan dumplings recipe, dairy-free chicken and dumplings - The image shows two white bowls filled with thick, creamy chicken stew with three layers of soft, round dumplings floating on top. The stew is light beige with visible chunks of white chicken pieces, bright orange carrot slices, and green peas evenly mixed throughout. The texture looks rich and smooth, dotted with black pepper and herbs. A silver spoon sits inside the bottom bowl. The bowls are placed on a white marbled surface with a soft gray cloth partly under them. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this soup with a sprinkle of freshly chopped parsley or thyme for that fresh pop of color and flavor. A little cracked black pepper on top never hurts either, and I sometimes add a drizzle of olive oil for richness. If you want extra zing, a splash of lemon juice brightens it up nicely.

Side Dishes

This meal is pretty hearty on its own, but if you want to round it out, I like serving it with a simple side salad dressed with tangy vinaigrette or a crusty vegan bread to soak up any leftover broth. Roasted Brussels sprouts or green beans make a nice, light accompaniment too.

Creative Ways to Present

For special occasions, I’ve ladled the soup into individual rustic mugs or mini cast iron pots, which makes it feel extra cozy and festive. You could also sprinkle nutritional yeast or vegan Parmesan on top for a cheesy touch. Pair it with a vegan cider for a warm fall-inspired meal!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3-4 days. The dumplings soak up broth over time, so the soup thickens quite a bit—just add a splash of plant milk or broth when reheating to loosen it up.

Freezing

This recipe freezes well! I separate portions before freezing so I only thaw what I need. Keep in mind that dumplings can get a bit denser after freezing, but the flavors stay delicious.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally and adding a splash of broth or plant milk if it gets too thick. This helps keep the dumplings tender and the broth silky.

FAQs

Can I make this Vegan Chicken and Dumplings Recipe gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free flour blend and use a gluten-free vegan chicken substitute like chickpeas or store-bought gluten-free seitan. Make sure your baking powder is gluten-free too.
What can I use instead of vegan chicken?

If you don’t have vegan chicken on hand, chickpeas or shredded jackfruit work nicely as alternatives. You can also make homemade seitan or use store-bought chik’n pieces like Tofurky for that meaty texture.
How do I get my dumplings fluffy and light?

Use fresh baking powder to ensure good rise, and keep the dough moist but not sticky. Drop dumplings gently into simmering broth and keep the pot covered while they cook so the steam helps them puff up.
Can I prepare the dumpling dough ahead of time?

While you can prep the dough in advance, I recommend dropping and cooking the dumplings fresh so they don’t get tough or overly dense. If prepping early, keep the dough covered tightly in the fridge for a few hours max.
What vegan creamer works best?

I like to use an unsweetened, unflavored blend like a coconut/almond creamer or full-fat canned coconut milk for creaminess without sweetness. Cashew cream is also a wonderful option if you prefer homemade.

Final Thoughts

This Vegan Chicken and Dumplings Recipe is truly close to my heart. It’s that comforting hug-in-a-bowl I reach for when I want to feel cozy and nourished without any fuss. I promise you’ll love how the flavors meld and how the dumplings soak up the creamy broth. Give it a try—invite a friend over, break out the big bowls, and savor every last spoonful. You’re going to feel proud of making such a classic, comforting dish vegan and delicious!