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This vegan chicken and dumplings recipe is the ultimate comfort food. Pillowy dumplings surrounded by veggies and chick'n in a creamy broth.
Chilly weather, rainy weather, snowy weather, and sick days all call for vegan chicken and dumplings. I don't make the rules.
The creamy dairy-free soup is loaded with carrots, peas, celery, and vegan chicken, and topped with warm dumplings. The soup is very similar to chicken noodle soup but with some vegan milk and dumplings in place of the noodles. To me, it's like pot pie in a bowl.
Some recipes for dumplings call for them to be rolled out and cut into pieces, but I like to make mine drop biscuit style. Some may call it lazy, I call it efficient and easy!
There are two main components to this recipe: the soup and the dumplings. I've broken up the ingredient list to reflect that.
- Vegan butter: Or oil
- Dried thyme
- Flour: All-purpose.
- Vegan milk: Choose neutral-tasting milk, like oat milk or cashew milk. Unsweetened, plain.
- Vegetable broth
- Vegan chicken: There are some great options out there! Check the frozen aisle of your grocery store in the vegan section. Gardein and Daring Foods are my current favorites. You can also use chickpeas.
- Baking powder
- Baking soda
- Vegan butter
- Vegan milk
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Melt the vegan butter in a soup pot. Sauté celery, carrots, and onion until tender. Add in garlic and thyme and sauté. Whisk in the flour.
Whisk in the vegetable broth and vegan milk. Mix in the peas and vegan chicken.
Bring to a gentle simmer for 10 minutes. In the meantime, make the dumpling mix.
Mix together the flour, baking powder, baking soda, sugar, and salt. Mix in the melted butter and vegan milk.
Using a spoon or cookie dough scoop, drop scoops of the dough into the gently simmering soup. Spoon some liquid over the top of each dough ball.
Cover the pot and continue simmering on low for about 10 minutes, or until the dumplings are cooked through.
- Vegetables: You can swap out the vegetables for whatever you prefer or have on hand. Broccoli, cauliflower, and green beans are great options. You can also add mushrooms.
- Protein: Instead of vegan chicken, you can use chickpeas, white beans, tempeh, or soy curls.
- Gluten-free: I have not tested gluten-free flour in this recipe. However, a 1-to-1 flour like Bob's Red Mill would be the best option.
- Spicy: If you like soup with a kick, add hot sauce and jalapeños to the broth. Add a little at a time, to taste.
- Store leftover vegan chicken and dumplings in the fridge for up to 3 days in an airtight container.
- Store in the freezer for up to 3 months. Let the soup cool completely then pour it into a zip-top bag. Push all the air out, then store that bag in another zip-top bag to make sure it doesn't get freezer burnt. I also love using Souper Cubes to store soup.
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Vegan Chicken and Dumplings
- ¼ cup vegan butter
- 1 cup carrots diced
- ½ yellow onion diced
- ½ cup celery diced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ¼ cup flour
- 1½ cup vegan milk
- 4 cups vegetable broth
- 8 ounces vegan chicken
- 1 cup peas
- Melt vegan butter in a large pot on medium heat. Add in the carrots, celery, and onion, and sauté until the onion is translucent.
- Add in garlic and thyme. Sauté for an additional 2 minutes.
- Whisk in the flour.
- Whisk in the vegetable broth and vegan milk. Mix in the peas and vegan chicken.
- Bring to a gentle simmer for 10 minutes. In the meantime, make the dumpling mix.
- In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt. Then mix in the melted butter and vegan milk until well incorporated. The dough will be on the dry side, like biscuit dough.
- Using a spoon or cookie dough scoop, drop scoops of the dough into the gently simmering soup. Spoon some liquid over the top of each dough ball.
- Cover the pot and continue simmering on low for about 10 minutes, or until the dumplings are cooked through.
- Serve warm.