The Ultimate Creamy Vegan Chicken and Dumplings: A Hearty Plant-Based Comfort Classic

This vegan chicken and dumplings recipe offers a luscious, creamy plant-based chicken stew perfectly paired with tender, fluffy homemade biscuits, creating a truly cozy and satisfying dinner experience. It’s the ultimate plant-based take on a beloved classic that promises warmth and flavor in every spoonful!

Chicken and dumplings holds a special place in the hearts of many, often conjuring nostalgic memories of family dinners and comforting home-cooked meals. This classic American dish, traditionally featuring savory chicken simmered in a rich broth and topped with soft, doughy dumplings, has been passed down through generations. But what if you could capture all that cherished flavor and heartwarming goodness in a completely plant-based format? Good news, friends: our vegan chicken and dumplings recipe delivers all the robust flavor, creamy texture, and satisfying warmth of the original, without any meat!

The secret to this incredible plant-based transformation lies in our star ingredient: a meticulously crafted vegan chicken. Unlike some store-bought alternatives that can fall short, our homemade vegan chicken recipe is specifically designed for this dish. It boasts an irresistibly chewy texture and a deeply savory, umami-rich flavor that perfectly mimics traditional chicken. Made from a clever combination of seitan and tofu, it holds up beautifully in the simmering stew, absorbing all the delicious flavors while maintaining its satisfying bite.

Beyond the fantastic vegan chicken, the overall flavor profile of this dish is a harmonious blend of textures and tastes. Crisp celery and subtly sweet carrots provide a delightful contrast, adding depth and nutrition to the stew. The rich, creamy broth, infused with aromatic herbs and spices, brings all these elements together, creating a luxurious base that coats every ingredient beautifully. And let’s not forget the dumplings! These fluffy, melt-in-your-mouth biscuits float gracefully on top, just as tender and delicious as you remember, but completely free of milk or butter. This innovative recipe proves that you don’t need animal products to achieve peak comfort food status.

Whether you’re a long-time vegan, exploring plant-based eating, or simply looking to enjoy a healthier twist on a beloved classic, this vegan chicken and dumplings recipe is an absolute must-try. It’s a comforting, satisfying, and incredibly flavorful dish that will quickly become a new family favorite!

Why You’ll Fall in Love with This Vegan Chicken and Dumplings Recipe

There are countless reasons to adore this plant-based rendition of a timeless classic. It’s more than just a meal; it’s an experience that delivers comfort, flavor, and satisfaction in spades.

• Authentic Comfort Food Experience: We’ve meticulously crafted this recipe to replicate the rich, hearty flavors and textures of traditional chicken and dumplings. From the savory broth to the tender “chicken” pieces and fluffy biscuits, every element sings with nostalgia.
• Surprisingly Simple to Make: Don’t let the thought of making homemade dumplings intimidate you! This recipe is designed to be straightforward and approachable, even for weeknight cooking. You’ll be amazed at how easily this delicious meal comes together.
• Wholesome Plant-Based Goodness: Enjoy all the warmth and satisfaction of comfort food without any animal products. It’s packed with nourishing vegetables and plant-based protein, making it a meal you can feel good about.
• Rich and Creamy Texture: The broth achieves a velvety smooth consistency without any dairy, thanks to plant-based milk and a touch of flour, creating a truly luxurious base for the other ingredients.
• Perfect for Any Occasion: While it’s ideal for a cozy night in, this dish is also impressive enough to serve to guests. It’s a guaranteed crowd-pleaser that caters to various dietary preferences.

Understanding the Key Ingredients for a Perfect Meal

Before you dive into cooking, let’s take a closer look at the components that make this vegan chicken and dumplings truly exceptional. Full ingredient quantities and detailed recipe instructions can be found in the recipe card below.

For the Flavorful Soup Base:

• Olive oil: Essential for sautéing our aromatic vegetables, building the foundational flavors of the stew.
• Onion: A classic aromatic. White or yellow onions will provide the best sweet and savory base for this recipe.
• Celery Ribs: Adds a fresh, slightly peppery note and classic depth to the broth.
• Carrots: Sweet and vibrant, carrots contribute essential sweetness and beautiful color. Feel free to buy pre-sliced carrots for a convenient shortcut when you’re short on time.
• Garlic: Minced garlic is crucial for an aromatic and robust flavor profile. Don’t skimp on this!
• All-Purpose Flour: This acts as a roux, thickening our broth to a creamy, luscious consistency. For a gluten-free vegan chicken and dumplings recipe, simply substitute with your favorite gluten-free all-purpose flour blend.
• Vegetable Broth: The liquid foundation of our stew. I highly recommend using my homemade vegetable broth for the freshest, richest flavor. Alternatively, a “no-chicken” broth can be used to enhance the poultry-like essence of the dish.
• Plain Unsweetened Plant Milk: This is key for achieving that signature creamy texture without any dairy. Opt for a neutral-flavored variety like soy, almond, or oat milk, ensuring it’s unsweetened and plain to avoid altering the savory taste.
• Black Pepper & Salt: Fundamental seasonings to balance and enhance all the flavors in the stew. Freshly cracked black pepper offers a superior aroma and taste.
• Bay Leaf: Infuses the broth with a subtle, aromatic complexity that deepens as the stew simmers. Remember to remove it before serving!
• Nutritional Yeast: A vegan powerhouse! This ingredient is paramount for adding a cheesy, umami, and savory depth, making the broth incredibly rich and satisfying.
• Italian Seasoning: A blend of classic herbs like oregano, basil, thyme, and rosemary that brings an aromatic, herbaceous warmth to the stew.
• Dried Rosemary: Provides a distinct earthy and slightly piney flavor that pairs wonderfully with the “chicken” and vegetables.
• Vegan Sour Cream (Optional): While not strictly necessary, a dollop of vegan sour cream (brands like Forager Project or Kite Hill Foods are excellent) stirred in at the end adds a delightful tang and extra creaminess, elevating the dish to another level.
• Vegan Chicken: The star plant-based protein. For the best texture, I used my homemade vegan chicken recipe. If using store-bought, choose varieties made from seitan or tofu, as these are most likely to retain their texture and not become mushy during cooking.

For the Fluffy Dumplings:

• Flour: The base for our tender, homemade biscuits.
• Baking Powder: The leavening agent that makes our dumplings rise and become wonderfully fluffy and light.
• Salt: Enhances the flavor of the dumplings themselves.
• Black Pepper: I highly recommend adding freshly cracked black pepper to the dumpling dough. It gives them a fantastic, punchy, peppery flavor that complements the savory stew beautifully.
• Plain Unsweetened Plant Milk: Binds the dumpling dough together, contributing to its tender texture.

Optional Topping:

• Fresh Parsley: A sprinkle of fresh chopped or torn parsley adds a burst of freshness, vibrant color, and an aromatic garnish to the finished dish.

What Is Vegan Chicken Made Of? Exploring Plant-Based Alternatives

Vegan chicken has come a long way, offering incredible versatility and realistic textures for plant-based cooking. It is primarily crafted from a variety of plant-based proteins, expertly processed and flavored to convincingly mimic the taste and mouthfeel of traditional chicken. Common ingredients include:

• Seitan: Made from vital wheat gluten, seitan is renowned for its remarkably chewy, meat-like texture. It’s often seasoned to achieve a savory, chicken-like flavor.
• Tofu: A soy-based protein, tofu can be pressed, marinated, and cooked to achieve various textures, from firm and meaty to soft and delicate. Extra-firm tofu is often preferred for “chicken” applications due to its dense consistency.
• Mycoprotein: Derived from a fermented fungus, mycoprotein (like Quorn products) offers a unique fibrous texture that closely resembles animal meat.
• Jackfruit: Young green jackfruit, when cooked, has a shreddable texture that makes it an excellent substitute for pulled chicken or pork.
• Soy and Wheat Protein Isolates: Many commercial vegan chicken products utilize these isolates to create a consistent texture and high protein content.

It’s important to note that not all vegan chicken varieties are created equal, especially when it comes to simmering in a broth. Some softer varieties may soften excessively or become mushy when cooked in a liquid-rich environment, as is the case with this vegan chicken and dumplings recipe. For optimal results and to ensure your “chicken” retains its satisfying chewiness, if you’re not using my homemade vegan chicken (which is designed for this purpose), I strongly recommend choosing a store-bought option that is primarily made from seitan or tofu. These tend to be more robust and will hold their structure beautifully in the creamy stew.

Step-by-Step: How to Make Irresistible Vegan Chicken and Dumplings

While the name “chicken and dumplings” might suggest a complex, multi-day affair, you’ll be pleasantly surprised by how simple and straightforward it is to create this delightful vegan version. With minimal effort, you can have a hearty, satisfying meal on your table. Follow these easy steps to bring this comforting dish to life!

Preparing the Flavorful Soup Base:

1. Sauté the Vegetables: Begin by warming the olive oil in a large, heavy-bottomed pot or Dutch oven set over medium-high heat. Once shimmering, add the diced onions, carrots, and celery. Cook these aromatic vegetables, stirring occasionally, until the onions soften and become beautifully translucent, and the carrots and celery begin to tenderize slightly, about 5-7 minutes.
2. Infuse with Seasonings: Stir in the minced garlic, salt, black pepper, Italian seasoning, and dried rosemary. Continue to cook for just 1 minute more, allowing the spices to become fragrant and their flavors to deepen, but be careful not to burn the garlic.
3. Create the Roux: Sprinkle the all-purpose flour evenly over the cooked vegetables and stir thoroughly to coat them. Cook, stirring constantly, for another 1-2 minutes. This step is crucial as it cooks out the raw flour taste and helps to build a rich, thick base for your broth.
4. Build the Creamy Broth: Slowly pour in the plain unsweetened plant milk, whisking constantly to prevent lumps from forming. Once the milk is fully incorporated and smooth, add the vegetable broth, nutritional yeast, and bay leaf. If you’re using vegan sour cream, stir it in now for an extra layer of richness and tang. Finally, add your shredded or small-cut vegan chicken pieces to the pot.
5. Bring to a Gentle Boil: Increase the heat slightly and bring the entire mixture to a gentle boil, stirring occasionally to ensure even heating and prevent sticking. Once boiling, reduce the heat and let it simmer while you prepare the dumplings.

Crafting the Perfect Dumplings:

6. Prepare the Dumpling Dough: In a separate medium-sized bowl, combine all the dry dumpling ingredients: flour, baking powder, salt, and optional black pepper. Whisk them together thoroughly to ensure the leavening agent is well distributed. Pour in the plain unsweetened plant milk and mix gently with a spoon or spatula until a sticky, shaggy dough forms. Be careful not to overmix; a few lumps are perfectly fine.

Assembling and Simmering:

7. Add the Dumplings: Reduce the heat under the pot to low, ensuring the stew is at a gentle simmer, not a rolling boil. Using a small ice cream scoop or a cookie dough scoop (or even two spoons), carefully drop balls of dumpling dough onto the surface of the soup. Try to distribute them evenly, leaving a little space between each one to allow for expansion as they cook.
8. Simmer to Perfection: Gently spoon a little bit of the hot broth onto the top of each dumpling. This helps the tops cook and prevents them from drying out. Cover the pot with a lid and let the dumplings simmer undisturbed for approximately 20 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the dumplings through. The dumplings should be firm to the touch when cooked.
9. Garnish and Serve: Once the dumplings are cooked through and wonderfully puffy, remove the bay leaf from the stew. Sprinkle the tops of the cooked dumplings generously with fresh chopped or torn parsley (if using). Serve immediately, ensuring everyone gets a hearty portion of the creamy stew and tender, fluffy dumplings.

Expert Tips for the Most Amazing Vegan Chicken and Dumplings

To ensure your vegan chicken and dumplings turn out absolutely perfect every time, keep these key tips in mind:

• Cook the Flour Properly: After sprinkling the flour over your sautéed vegetables, take a moment to stir and cook it for about 1-2 minutes until it takes on a slightly golden hue. This crucial step eliminates the raw flour taste and ensures your broth has a beautifully smooth, non-gritty texture.
• Don’t Overcrowd the Dumplings: Give each dumpling ample room to expand and cook evenly. Using a wide, large pot or Dutch oven is highly recommended to prevent overcrowding. If your pot is too small, the dumplings may stick together or cook unevenly.
• Ensure Dumplings are Fully Cooked: The best way to check for doneness is by gently touching the tops of the dumplings. They should feel firm and springy. If they still feel doughy or sticky, continue to simmer for a few more minutes, ensuring the lid remains on to trap the steam. Undercooked dumplings can dissolve into the stew, affecting its texture.
• Maintain a Gentle Simmer: A low, gentle simmer is essential for cooking the dumplings through without breaking them apart or overcooking the stew. Avoid a rapid boil once the dumplings are added.
• Resist the Urge to Peek: When the dumplings are simmering with the lid on, try your best not to lift the lid! The steam trapped inside the pot is what cooks the dumplings evenly and makes them wonderfully fluffy.

Delicious Variations to Make This Recipe Your Own

One of the joys of cooking is customizing recipes to suit your taste and dietary needs. Here are some fantastic ideas to put your unique spin on this vegan chicken and dumplings:

• Alternative Plant-Based Proteins: If you’re not a fan of vegan chicken or want to try something different, consider using other plant-based proteins. Hearty chickpeas add a satisfying bite, torn pieces of seitan (if not already in your vegan chicken) provide an extra meaty texture, or cubed extra-firm tofu (pressed and pan-fried for better texture) can also work wonderfully.
• Boost Your Veggies: Enhance the nutritional value and visual appeal by stirring in additional frozen vegetables, such as sweet peas or corn kernels, just before adding the dumplings. Fresh spinach or kale can also be wilted into the stew during the last few minutes of cooking for an extra dose of greens.
• Cheesy Indulgence: For an extra layer of comfort, sprinkle your favorite meltable vegan cheddar cheese over the tops of the dumplings during the last few minutes of simmering, or immediately after serving, to create cheesy vegan chicken and dumplings.
• Herbaceous Twist: Experiment with different fresh herbs. Besides parsley, a sprinkle of fresh thyme, dill, or chives just before serving can add a new dimension of flavor.
• Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce in the broth can add a delightful warmth and gentle heat for those who enjoy a bit of spice.

Serving Suggestions for Your Hearty Meal

This vegan chicken and dumplings recipe is a complete meal in itself, offering both protein and carbohydrates. However, it pairs beautifully with a few simple additions:

• Crusty Bread: A side of warm, crusty bread is perfect for soaking up every last drop of the creamy, savory broth.
• Simple Side Salad: A light, fresh green salad with a vinaigrette dressing can cut through the richness of the stew, offering a refreshing contrast.
• Roasted Vegetables: If you desire more vegetables, a side of simply roasted broccoli, green beans, or asparagus can be a lovely accompaniment.

Storing Leftovers and Freezing for Future Enjoyment

One of the best things about comfort food is that it often tastes even better the next day! This vegan chicken and dumplings recipe is no exception, and it stores beautifully.

• Refrigeration: Leftovers can be safely stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, individual portions can be quickly reheated in the microwave. Add a splash of vegetable broth or plant milk if the stew has thickened too much during storage.
• Freezing: Yes, this vegan chicken and dumplings recipe freezes wonderfully! Allow the stew to cool completely to room temperature before transferring it to a freezer-safe, airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw the container overnight in the refrigerator. Then, reheat on the stovetop over medium-low heat, stirring until it’s warmed through, or use your microwave. The dumplings might soften slightly more after freezing and thawing, but the flavor will still be fantastic.

Frequently Asked Questions (FAQs)

• Can I make this recipe gluten-free?
  Yes, absolutely! Simply use a certified gluten-free all-purpose flour blend for both the soup base and the dumplings. Ensure your vegetable broth and vegan chicken (if store-bought) are also gluten-free.
• What kind of plant milk is best for this recipe?
  For the best results, use plain, unsweetened plant milk with a relatively neutral flavor. Soy milk, almond milk, or oat milk are all excellent choices. Avoid sweetened or flavored varieties, as they will alter the savory profile of the dish.
• Can I prepare parts of this recipe ahead of time?
  You can certainly prep the vegetables (dicing onions, carrots, celery) a day in advance. You can also make the vegan chicken ahead of time. The stew base can be made a day in advance and stored in the refrigerator; just warm it up before adding the freshly made dumplings.
• My dumplings are dissolving! What went wrong?
  This usually happens if the stew is boiling too vigorously when the dumplings are added, or if the dough was too wet/overmixed. Ensure the stew is on a very low simmer when you add the dumplings, and resist lifting the lid during the cooking time. Also, make sure your baking powder is fresh.

Enjoy, friends! If you make this hearty vegan chicken and dumplings, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!

Vegan Chicken and Dumplings

Servings:

6
servings

Prep Time:

10 minutes
mins

Cook Time:

40 minutes
mins

Total Time:

50 minutes
mins

This vegan chicken and dumplings recipe pairs a creamy plant-based chicken stew with tender homemade biscuits for a cozy, satisfying dinner!

Average Rating: 4.92 (from 12 ratings)

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Ingredients

Soup:

• 3 tablespoons olive oil (43g)
• 1 small onion, diced
• 4 celery ribs, diced
• 2 medium carrots, peeled and diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour (45g)
• 6 cups vegetable broth (1,440g or 1,419ml)
• ¼ cup unsweetened plant milk (85g or 60ml)
• 1 teaspoon black pepper (3g)
• 1 teaspoon salt (4.5g)
• 1 bay leaf
• ¼ cup nutritional yeast (20g)
• 1 ¼ teaspoons Italian seasoning (4g)
• 1 ¼ teaspoons dried rosemary (4g)
• 1 cup vegan sour cream, optional (I love Forager Project or Kite Hill Foods) (240g)
• 2 cups vegan chicken, shredded or small cut (300g)

Dumplings:

• 2 cups all-purpose flour (135g)
• 2 teaspoons baking powder (8g)
• ½ teaspoon salt (2g)
• ½ teaspoon black pepper, optional (2g)
• ¾ cup plain unsweetened plant milk (255g or 180ml)

Optional Topping:

• fresh parsley, torn or chopped

Instructions

1. Place a large pot over medium-high heat and add oil.
2. Add onions, carrots, celery and cook until onions are translucent.
3. Add garlic, salt, pepper, Italian seasoning, dried rosemary and cook for 1 minute.
4. Add flour and mix to combine. Slowly add in milk while whisking.
5. Add broth, nutritional yeast, bay leaf, vegan sour cream if using, and vegan chicken.
6. Bring to a boil.
7. Add all dry dumpling ingredients to a medium bowl and whisk to combine. Add milk and mix until a sticky dough forms.
8. Switch the heat under the pot to low and use a small ice cream scoop to place each dumpling dough ball evenly onto the surface of the soup.
9. Spoon a little bit of broth onto the top of each dumpling to help cook the top then let simmer for 20 minutes to fully cook the dumplings.
10. Sprinkle the top of the cooked dumplings with fresh chopped or torn parsley (optional) and serve.

Notes

To store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place on the stovetop over medium heat and cook until warmed through, or pop your vegan chicken and dumplings in the microwave and warm it up that way.

To freeze: Transfer to an airtight container and freeze for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat on the stovetop or microwave until warmed through.

Calories: 441kcal,
Carbohydrates: 58g,
Protein: 18g,
Fat: 15g,
Saturated Fat: 4g,
Polyunsaturated Fat: 5g,
Monounsaturated Fat: 5g,
Sodium: 2098mg,
Potassium: 258mg,
Fiber: 4g,
Sugar: 7g,
Vitamin A: 4076IU,
Vitamin C: 6mg,
Calcium: 165mg,
Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
American

Course:
Dinner, Main Course

Author:
Jessica Hylton