There’s truly nothing like a steaming bowl of comfort food on a chilly day, and let me tell you, this Vegan Chicken and Dumplings Recipe hits all the right notes. Whether you’re a longtime vegan or just curious about plant-based cooking, this recipe is a cozy hug in a bowl — creamy, hearty, and surprisingly easy to pull together. I’ve made this dish countless times when I needed something soul-satisfying but also simple, and it’s always a crowd-pleaser. Ready to dive in? I promise you’re going to love it!

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Why This Recipe Works

Rich, Creamy Texture: The combination of vegan creamer and flour thickens the broth beautifully without dairy.
Flavorful Veggies & Herbs: Onion, carrots, thyme, and parsley add freshness and warmth that balance the dish.
Fluffy Homemade Dumplings: Soft, pillowy dumplings turn this soup into a comforting meal that’s better than takeout.
Vegan “Chicken” Satisfaction: Using vegan chicken or seitan adds protein and texture that mimics the classic dish perfectly.

Vegan Chicken and Dumplings, plant-based comfort food, dairy-free chicken and dumplings, vegan hearty soup, easy vegan comfort meal - 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

When you combine these ingredients, you get a luscious, hearty stew that doesn’t feel like it’s missing a thing. Each part—from the veggies to the plant-based creamer to the dumplings—plays a vital role in creating that authentic “chicken and dumplings” comfort that warms you inside. Here’s a quick peek at why each ingredient is a winner:

Vegan Chicken and Dumplings, plant-based comfort food, dairy-free chicken and dumplings, vegan hearty soup, easy vegan comfort meal - 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: Adds a subtle fruitiness and helps soften the veggies without overpowering flavor.
Yellow onion: Offers a natural sweetness and depth; chopping it finely helps it melt into the broth.
Carrots: Provide sweetness and texture that brighten the stew.
Garlic: Essential for that savory background note that makes everything taste homemade.
All purpose flour: The thickening agent for both the soup and dumplings—it’s what brings the whole dish together.
Vegetable broth (no chicken broth): Forms the flavorful base that carries all the ingredients.
Unsweetened vegan creamer: Adds creamy richness without dairy; I love using a coconut-almond blend for subtlety.
Dried thyme & parsley: Bring that comforting herbaceous aroma classic to chicken and dumplings.
Frozen green peas: Add a pleasant pop of color and gentle sweetness.
Vegan chicken (seitan or store-bought): Provides the protein and “meaty” texture that makes this more than just a veggie soup.
Salt & black pepper: Always essential to season to taste and bring out the flavors.
Baking powder: Gives dumplings their light, fluffy texture—don’t skip this!
Unsweetened plant milk: Helps bind the dumplings while keeping them tender.
Vegan butter: Adds richness and helps the dumplings stay moist and flavorful.

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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 that this Vegan Chicken and Dumplings Recipe is super flexible. Over time, I’ve played around with the herbs and veggies depending on the season or what’s in my fridge—feel free to do the same! It’s such a forgiving recipe that tweaks only add personality without breaking the heart of the dish.

Herb Swap: I’ve swapped parsley for fresh rosemary or sage before, which added a lovely earthiness perfect for autumn nights.
Veggie Boost: Throwing in mushrooms or celery can deepen the savoriness if you like more texture.
Vegan Chicken Options: I usually make my own seitan for a more homemade feel, but Tofurky chik’n pieces work great in a pinch.
Dumpling Variations: Sometimes I add a pinch of nutritional yeast or garlic powder to the dumplings for an extra depth of flavor.

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

Step 1: Sauté the Veggies

Start by warming 2 tablespoons of olive oil in a large pot over medium heat. Toss in your chopped onion and sliced carrots, cooking them gently for about 5 minutes until they’re soft and fragrant. Then, add the minced garlic and sauté for another minute. This base builds a subtle sweetness and depth that’s key to the whole dish—don’t rush it!

Step 2: Make the Creamy Broth

Sprinkle 1/4 cup all purpose flour over the veggies and stir well to coat. This is the magic thickening moment! Slowly pour in 4 cups of no chicken or vegetable broth while stirring steadily to avoid lumps. Follow up with 1 cup of unsweetened, unflavored vegan creamer and keep stirring until the broth thickens nicely. Then add dried thyme and parsley along with your frozen peas and vegan chicken pieces. Bring it to a boil, then reduce to simmer for about 10 minutes. This simmer helps the flavors meld together beautifully.

Step 3: Prepare the Dumpling Dough

While the broth simmers, whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Pour in 3/4 cup unsweetened plant milk and 4 tablespoons melted vegan butter, stirring gently until a soft dough ball forms. If it feels too dry, add a splash more plant milk. The dough should be sticky but manageable.

Step 4: Drop & Cook the Dumplings

Use a large spoon or cookie scoop to gently drop about 2-tablespoon-sized dumplings directly into the simmering soup. They’ll sink and expand, so give them enough space! Cover the pot and let everything simmer for 15 minutes, resisting the urge to peek or lift the lid too often—this steaming is what cooks the dumplings through. Once they’re puffy and cooked, your Vegan Chicken and Dumplings are ready to enjoy.

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Pro Tips for Making Vegan Chicken and Dumplings Recipe

Constant Stirring with Flour: When adding flour, stir constantly to avoid lumps and get a perfectly smooth broth.
Dumpling Size Matters: Keep dumplings around 2 tablespoons so they cook evenly and stay fluffy, not dense.
Cover While Cooking Dumplings: Resist lifting the lid during the 15-minute cooking time to ensure dumplings steam through properly.
Season at the End: Always taste before serving and adjust salt and pepper last for balanced flavor.

How to Serve Vegan Chicken and Dumplings Recipe

Vegan Chicken and Dumplings, plant-based comfort food, dairy-free chicken and dumplings, vegan hearty soup, easy vegan comfort meal - 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 like to sprinkle chopped fresh parsley right on top for a pop of color and a hint of fresh herbal brightness. Sometimes a few cracks of fresh black pepper on top add that final peppery kick. If you feel fancy, a little drizzle of extra virgin olive oil over the bowl adds a lovely, subtle richness.

Side Dishes

This soup is such a satisfying meal on its own, but I often serve it with a crusty baguette or some warm cornbread to soak up that gorgeous broth. A simple green salad with a light vinaigrette adds a fresh contrast, and you’ll have a beautifully balanced dinner that feels both indulgent and wholesome.

Creative Ways to Present

For special occasions, try serving this soup in individual, shallow bowls topped with a sprig of thyme or a little plant-based cream swirl. I once brought this recipe to a potluck and scooped it out into mini crockpots to keep it warm—such a cute, cozy way to share this comfort food with friends!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftovers to an airtight container and refrigerate. It keeps beautifully for 3 to 4 days—just give it a good stir before reheating to redistribute the creamy goodness and soften any dumpling crust formed on top.

Freezing

Freezing is a great option! Portion out the soup and dumplings into freezer-safe containers or bags. When you thaw and reheat, the broth might thicken more, so just stir in a splash of plant milk or broth to loosen it up and keep it silky.

Reheating

I reheat leftovers on the stovetop over low-medium heat, stirring gently to avoid breaking apart the dumplings. Microwaving works too, but I recommend heating in short bursts and stirring between to keep the texture nice and even.

FAQs

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

Absolutely! Just swap out the all purpose flour for a gluten-free flour blend in both the soup and dumplings. Also, choose a gluten-free vegan chicken substitute like chickpeas or a gluten-free seitan alternative. This way you can enjoy all the comfort without gluten.
What vegan chicken substitute do you recommend?

I usually make my own seitan chicken, but if you want something quick, Tofurky chik’n pieces work really well. Chickpeas can be a great budget-friendly alternative too, though the texture will be softer.
Can I make the dumplings ahead of time?

I find it’s best to make and cook dumplings fresh to keep that fluffy texture. However, you can mix the dough ahead and refrigerate it for a day, then drop it into the soup when ready to cook.
What if my dumplings aren’t cooked all the way?

If after 15 minutes the dumplings still feel doughy, simply cover and cook a few minutes longer. Dumplings can be forgiving, and simmering longer only helps them cook through without drying out.

Final Thoughts

This Vegan Chicken and Dumplings Recipe has become one of my ultimate go-to comfort foods—especially when the weather gets cold or I just want something that feels like a warm hug. It’s surprisingly easy to make, adaptable, and genuinely delicious in a way that even my non-vegan friends ask for seconds. I hope it brings as much joy and coziness to your table as it does to mine. Trust me, once you try this, it’ll be a staple you’ll turn to again and again.