Description
A comforting and hearty Vegan Chicken and Dumplings recipe featuring a creamy vegetable broth, tender vegan chicken, and fluffy dumplings, perfect for a cozy meal.
Ingredients
Scale
Soup
- 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 olive oil over medium heat. Add chopped onion and sliced carrots, cooking for about 5 minutes until softened. Add minced garlic and cook for 1 more minute.
- Add flour and liquids: Stir in the all purpose flour to coat the vegetables. Slowly pour in the broth while stirring constantly, then add the vegan creamer, continuing to stir until the mixture thickens slightly.
- Season and simmer: Add dried thyme, dried parsley, frozen green peas, and vegan chicken. Stir well and bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt and black pepper to taste.
- Prepare the dumplings: In a large bowl, combine flour, baking powder, salt, and ground black pepper. Pour in plant milk and melted vegan butter, stirring until a dough ball forms. If too dry, add 1 or 2 tablespoons more plant milk.
- Add dumplings to soup: Using a tablespoon or large cookie scoop, drop dumpling dough into the simmering soup. They will sink and expand while cooking.
- Cook dumplings: Cover the pot and let the soup simmer for 15 minutes, or until dumplings are cooked through.
- Serve: Portion into bowls and enjoy immediately. Refrigerate leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- For a gluten free version, substitute all purpose flour with a gluten free flour blend and use gluten free vegan chicken alternatives like chickpeas.
- The vegan creamer can be an unsweetened, unflavored coconut or almond blend, canned full fat coconut milk, or cashew cream.
- Vegan chicken options include homemade seitan, store-bought Tofurky chik’n pieces, seitan, or chickpeas.
- If extra moisture is needed in the dumpling dough, add plant milk gradually to avoid a wet dough.
- Store leftovers properly to retain freshness and freeze if desired for extended shelf life.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
