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.
Perfect warm and cozy recipe for yourself or the family! reheats great for a couple nights of delicious, dreamy, creamy “chicken” and dumplings. I omitted the chickpeas just cause my mom won’t eat them but I through in a bunch mushrooms instead and it was still FANTASTIC! We make this at least once a month ♡
Thank you! We are so excited to hear that it is a warm and cozy favorite for you and your family. Your twist with mushrooms instead of chickpeas sounds delicious, and we love that you make this at least once a month!
This was so delicious!!! I can’t wait to make it again! Thanks for all of the awesome recipes 🙂
This is amazing! Thank you so much for giving the recipe a try!
looks good
tastes great!
Oh my golly, this is now my new favorite vegan dish. I was skeptical with some of the ingredients, but it worked and yummo!
Love the videos and recipes, that Nard Dog shares and creates.
So glad you trusted the process. Thanks so much for your kind comment! Glad you’re enjoying
obsessed with this recipe, I’ve made it more times than I can count and it’s always a hit.
So happy to hear that!
recipe please
Hi Emma, the recipe is right above the comment button. Or at the top of the post you can hit “view recipe” and it will jump you to that spot
amazing food
Thank you so much!
OMG! You are AMAZING! The flavors and textures of this Chicken and dumplings is absolutely INCREDIBLE! I have never had anything like it (and I have made vegan chicken and dumplings before). Thank you SO much for sharing this recipe and your passion. I can’t wait to try more of your recipes!
Wow!!! Thank you so much for sharing such kind words about the recipe. We’re so happy to hear that this one was a hit for you!