Description
This Vegan Chicken and Dumplings recipe offers a comforting, plant-based twist on the classic dish, featuring tender vegan chicken, flavorful vegetables, and fluffy homemade dumplings all cooked in a rich, creamy broth.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 4 cups no chicken broth or vegetable broth
- 1 cup unsweetened, unflavored vegan creamer
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 cup frozen green peas
- 8 ounces vegan chicken
- salt + black pepper, to taste
Dumplings
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup unsweetened plant milk
- 4 tablespoons vegan butter, melted
Instructions
- Make the soup: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sliced carrots, cooking for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
- Add flour and liquids: Stir in the all purpose flour to coat the vegetables. Slowly pour in the no chicken broth followed by the vegan creamer, stirring constantly to prevent lumps until the mixture thickens slightly.
- Add seasonings and protein: Mix in dried thyme, dried parsley, frozen green peas, and vegan chicken. Bring the soup to a boil, then reduce heat and simmer for 10 minutes. Season with salt and black pepper to taste.
- Prepare the dumpling dough: In a large bowl, combine all purpose flour, baking powder, salt, and black pepper. Pour in the unsweetened plant milk and melted vegan butter. Stir until a dough ball forms, adding an extra tablespoon or two of plant milk if the dough is too dry.
- Add dumplings to soup: Using a tablespoon or large cookie scoop, drop about 2 tablespoons of dough gently into the simmering soup. The dumplings will sink slightly and expand as they cook.
- Cook the dumplings: Cover the pot and let the soup simmer for 15 minutes, or until dumplings are cooked through and fluffy.
- Serve: Portion the soup into bowls and serve hot. Refrigerate leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- Gluten free option: Use a gluten free flour mix in place of all purpose flour and substitute chickpeas or another gluten free vegan chicken alternative.
- For creaminess, an unsweetened and unflavored coconut/almond blend creamer is ideal; alternatively use canned full-fat coconut milk or cashew cream.
- Vegan chicken alternatives: Homemade seitan chicken is preferred, but store-bought Tofurky chik’n pieces, seitan, or chickpeas work well too.
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
