Vegan Chicken and Dumplings Mouthwatering Recipe

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Cassidy and I have always found solace in hearty, comforting meals, especially during the colder months. One particularly chilly evening, we reminisced about our grandmother's chicken and dumplings—a dish that epitomized warmth and love. Determined to recreate that nostalgic flavor without compromising our vegan lifestyle, we embarked on crafting our own version. After several trials and a few kitchen mishaps, we finally achieved a recipe that brought back those cherished memories. Lauren was thrilled with how the dumplings turned out—fluffy and tender—while I couldn't get enough of the savory broth. Now, this vegan chicken and dumplings dish has become a staple in our home, reminding us of family gatherings and the comfort of shared meals.

Ingredients

olive oil
yellow onion, chopped
carrots, peeled and sliced
garlic cloves, minced
all-purpose flour
vegan chicken broth or vegetable broth
unsweetened, unflavored vegan creamer (coconut milk or cashew cream can also be used)
dried thyme
dried parsley
frozen green peas
vegan chicken substitute (such as seitan, Tofurky chik’n pieces, or chickpeas)
salt and black pepper, to taste

For the dumplings:

all-purpose flour
baking powder
salt
ground black pepper
unsweetened plant milk
vegan butter, melted

Instructions

Prepare the soup base

In a large pot, heat olive oil over medium heat.
Add chopped onion and sliced carrots, cooking until softened.
Stir in minced garlic and cook for an additional minute.

Create the roux

Sprinkle all-purpose flour over the sautéed vegetables, stirring to coat evenly.
This will help thicken the soup.

Add liquids and seasonings

Gradually pour in the vegan chicken broth and unsweetened creamer, stirring constantly to prevent lumps.
Add dried thyme and parsley, then bring the mixture to a gentle boil.

Incorporate vegetables and protein

Add frozen green peas and your choice of vegan chicken substitute to the pot.
Season with salt and black pepper to taste.
Reduce heat and let the soup simmer while you prepare the dumplings.

Prepare the dumpling dough

In a mixing bowl, combine all-purpose flour, baking powder, salt, and ground black pepper.
Pour in unsweetened plant milk and melted vegan butter, stirring until a dough forms.
If the dough is too dry, add a bit more plant milk.

Cook the dumplings

Using a spoon or cookie scoop, drop spoonfuls of the dough into the simmering soup.
Cover the pot with a lid and let the dumplings cook for about 15 minutes, or until they are cooked through and fluffy.

Serve

Ladle the soup and dumplings into bowls and enjoy warm.

This vegan chicken and dumplings recipe has become a beloved comfort food in our household. The combination of savory broth, tender vegetables, and fluffy dumplings creates a dish that's both satisfying and heartwarming. Lauren often mentions how it brings back memories of family dinners during the holidays, and I find it perfect for cozy nights in.

We hope this recipe brings warmth and comfort to your table, just as it does to ours. Whether you're sharing it with loved ones or enjoying a quiet meal alone, it's a dish that nourishes both the body and soul.