Vegan Chicken and Dumplings
This cozy Vegan Chicken and Dumplings recipe brings me comfort on chilly days with its hearty flavors and warm, fluffy dumplings.
Growing up, my family would gather around the table for a big pot of seitan and dumplings, and it always felt like a warm hug on a cold day.
Now, as a vegan chef, I’ve recreated this dish using plant-based ingredients that not only nourish the body but also respect Mother Earth.
I love how simple it is to whip up and how it fills the kitchen with the most delightful aroma while it simmers away.
Plus, the dumplings are so fluffy—they soak up all that delicious broth!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using cremini mushrooms because they add such a depth of flavor, but feel free to use any mushrooms you enjoy. And if you want to amp up the protein, adding some cooked chickpeas or shredded jackfruit can work wonders!
Tips & Notes
- •I always make extra dumplings because they disappear quickly!
- •For a little kick, add some red pepper flakes to the broth while it's simmering.
Recipe Variations
- •Sometimes I’ll throw in some chopped kale or spinach for extra greens.
- •If I’m feeling adventurous, I’ll add a splash of coconut oat milk for a creamy twist!
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 3 days. Just be aware that the dumplings will soak up some broth as they sit, so you may need to add a splash of water or broth when reheating.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use a gluten-free flour blend for the dumplings and make sure your broth and soy sauce are gluten-free.
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This cozy Vegan Chicken and Dumplings recipe brings me comfort on chilly days with its hearty flavors and warm, fluffy dumplings.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they start to soften.
- 2
Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
- 3
Pour in the vegetable broth, soy sauce, nutritional yeast, dried thyme, dried sage, salt, and pepper. Bring it to a boil.
- 4
Once boiling, reduce the heat to a simmer and stir in the frozen peas. Let it cook for about 10 minutes while you prepare the dumplings.
- 5
In a mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- 6
In another bowl, combine the almond oat milk and melted vegan vegan butter. Pour this mixture into the dry ingredients and stir until just combined (don’t overmix!).
- 7
Using a tablespoon, drop spoonfuls of the dumpling batter onto the simmering broth. Cover the pot with a lid and let it cook for 15-20 minutes without lifting the lid.
- 8
The dumplings should be fluffy and cooked through. Taste the broth and adjust seasoning if needed. Serve hot and enjoy!
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