If you’re looking for one of the most comforting vegan dishes you’ve ever made, then this vegan chicken and dumplings is the recipe that you want to make ASAP!
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I’ve always been a biscuit lover; however, I learned as an adult the reason I don’t like dumplings is because I didn’t know how to properly cook them. In this vegan chicken and dumpling recipe, I’ll walk you step-by-step on making the absolute perfect vegan chicken and dumplings recipe!
No more soggy dumplings. No more wondering if the middle is cooked yet, only to be disappointed when it’s not. I’ll share my secret tip to getting them perfect every single time (hint: it’s proper size and the spooning method).
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Notes on ingredients
Chickpeas
Chickpeas are the protein source for the recipe as well as then vegan chicken replacement. Chickpeas are the easiest and most budget friendly option for replacing chicken in vegan recipes.
Substitute: You could do any type of white bean instead, but you could also do soy curls cut into thirds or you can use grilled vegan chicken strips.
Vegetables
Onions, carrots, celery, and garlic start the recipe off by sauteing and building flavors. Towards the end of the recipe, you’ll add in green peas.
Substitute: While we recommend keeping the base ingredients, you could get creative when adding more ensuring just that they good in the same amount of time.
Other ingredients could include: peppers, potatoes, corn, green beans, and/or mushrooms.
Coconut Milk
We love using canned coconut milk whenever we need a liquid in a sauce. Because of the high fat content, coconut milk is super creamy and mimics a heavy cream flavor and texture.
Substitute: Any non-dairy milk will work for for this recipe.
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Vegan Chicken and Dumplings
Ingredients
- 2 tablespoon olive oil
- 2 sticks celery, thinly sliced
- 1 large yellow onion, diced
- 1 large carrot, diced
- 4 sprigs fresh thyme
- 6 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon allspice
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 tablespoon all purpose flour
- 4 cups vegetable stock
- 1 cup coconut milk or favorite non-dairy milk
- 1 cup frozen peas
- 15 oz chickpeas cooked and drained
- 1 teaspoon vegan better than bouillon
Dumpling Mixture
- 2 cups all purpose flour (240g)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon black pepper
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- ¾ cups non-dairy milk (180g)
- 4 tablespoon vegan butter, melted
- 1 teaspoon maple syrup
Instructions
For The Dumplings
- In a large bowl, mix together the flour, baking powder, baking soda, salt, pepper, and nutmeg. Then mix in the melted butter, maple syrup and vegan milk until well incorporated. The dough will be on the dry side, like biscuit dough. Set aside while you start your gravy.
Gravy Sauce
- In a large pot (dutch oven or stock pot), heat oil over medium heat. When hot, add in celery, onions, and carrots. Allow to cook for 3-5 minutes or until vegetables have begun softening. Add in garlic and all the spices and stir together.
- Add in flour and stir together. Then immediately add vegetable stock, coconut milk, peas, chickpeas, and vegan better than bouillon. Turn down to simmer and allow to cook for 10 minutes.
- Using a spoon or cookie dough scoop, drop scoops of the dough into the gently simmering soup. Carefully spoon the liquid mixture over the dumplings to ensure even cooking. Cover pot with a lid and all to cook for 10 more minutes.
Video
Frequently Asked Questions
Yes! This will last for 3-5 days stored in an air tight container.
We have not tried this recipe for gluten free dumplings at this time so cannot recommend a gluten free variation. As far as other top allergens, just make sure to use a safe for you non-dairy milk and butter.
This was excellent. I did add a few extra veggies…green beans, mushrooms, and 1 red potato. The spice combo was on point. My dumplings were dense (which I did not mind) just curious if that was correct texture. That is why I gave it a 4. I would def do a repeat on this. Maybe sub chicken broth rather than veg. Husband loved it.
They shouldn’t be dense, soft and light. Usually comes from mismeasuring flour for most people, try spooning flour into cups if you give it another try
I thought I’d comment in case anyone wanted to make the dumplings gluten free. I just made it this evening and it turned out great. I’m in the UK so I used Dove’s Farm Plain GF blend, which is our equivalent to Bob’s Mill All Purpose I think it is in the US? I made it exactly as instructed but the dough was too wet. I added a little more flour until it was the right consistency, and other than that it just needed an extra 5 minutes cooking time for the dumplings (so 15 minutes with the lid on, not 10).
Really delicious. This will definitely be a regular in my house, along with your Pot Pie recipe and Apple Chilli.
My husband even ate it and he’s neither gluten free or vegan!
Thanks for sharing your GF tips, happy to hear it was hit!
I desperately needed a cozy dinner tonight, and this hit the spot! Oh my gosh! This was delicious, easy to make, and a huge hit with the family!
I will definitely add this to my rotation!
I’m so glad you founded it easy and cozy!
WOW!!!!!!! I knew this looked amazing from the YouTube video but the real thing blew me away! So savory and filling. I don’t usually leave any reviews anywhere online but this one deserves it! Every recipe I’ve ever tried from you guys has been incredible. Thank you all so much! Keep up the good work and the good vibes! ✌️
Wow! Thank you so much for taking the time to leave a review about the recipe! We love knowing that you enjoyed it so much!
Absolutely delicious. This recipe is a winner.
Yay!
THIS IS SOOOOOO delicious, eating it now as leftovers and agh. it’s a 9.5/10 and that’s only bc i don’t think i mixed the dough enough bc the insides were a lil dry but I’m going to make this so often now.. ((only thing is some typos where the recipe description says to add in “sugar” but recipe called for none and the dumpling description forgot to mention to add the pepper))
Thanks, fixed 🙂
I used canned coconut milk and will likely not do that again as it made it kind of oily… my mistake. We will def make this again with a closer eye to the recipe.
We use canned coconut milk as well 🙂
One of the best things I’ve eaten in a long time. I couldn’t even wait for it to cool off completely before trying it because it smelled so good. Y’all are amazing at what you do. Thanks for the recipe!
Love when that happens!