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.
Amazing recipe. I have made this five times now and my family cannot get enough of it. The first time, I followed the recipe exactly and the kids devoured it so quickly I knew we had to try again. I make it now with 1.5x the “gravy” just to make sure we have leftovers. This is a very versatile recipe where we can alter the veggies or adjust flavors. Overall fantastic!
I love that you’re adjusting for your needs, happy it’s a hit!
This was so good and herby! I randomly tried this recipe today with 2 No-chicken bouillon cubes instead of the better than bouillon because that’s what I had. Oh and I added mushrooms as well! It was super cold in Georgia today and this was the perfect meal. I literally felt warm and fuzzy instead after eating it. I’ll have to add this to the rotation for cold weather meals. Easy and tasty! Thank you 😊
So happy to hear that you enjoyed it! Great ideas with the mushrooms
5 star recipe! I was even missing some of the spices but went ahead with it anyway. It was full of flavor and held every detail of a traditional dumpling soup. I will definitely be making this one again.
Yay! So glad to hear that
I made this recipe for the first time and was missing a couple of the spices. It did not matter! It turned out WONDERFULLY! It was full of flavor and just perfect I every way.
Love that!
I was scrolling looking for vegan or vegetarian recipes. For days none really enticed me to try them. For days I kept searching for one that would help me start my journey into vegetarian cooking. I’ve decided to change my life to save my life through diet. I came across your video for this recipe. I sat mesmerized, hungry and super ready to try and thought I can do this! Finally a recipe that grabbed me to begin cooking healthy meals!! I love American classics and it is SO hard to find them in vegan land. I can’t stand curry and not fond of soy sauce and many vegan meals are made with it.
I have a very rare disease that causes inflammation and I was told to limit ALL inflammatory foods. I figured today is the day and I made this delicious recipe. It turned out SO GOOD!!!!! OMG! Loved it so much!! Thank you for your blog and videos. I can’t wait to try more of them! Please make more classic American vegan recipes 🙏You have gained a devoted follower for life. ❤️
Sincerely, Claudine
OMG Claudine, this comment means so much to us. We’re so glad we got to help kickstart your journey. You got this and we hope you’re doing well!
Great recipe!
*Prep time isn’t 10 minutes
Glad you enjoyed it. Prep time in recipe writing is written for mise en place (or having everything prepared according to the recipe).
Great recipe and everyone loved it. I added some “chickn soy curls after to give more texture. Loves both way regardless! Thanks so much for another incredible dish. Question: in prep cooking, could I prep the dumpling batter and make everything the next day?
Yes! Just cover tightly so it doesn’t dry out