Go Back
+ servings

Easy Vegan Chicken and Dumplings

This Easy Vegan Chicken and Dumplings recipe is made in one pot and is the ultimate comfort food. This recipe is easy to prepare, full of flavor, and will be a hit with the whole family!
5 from 11 votes
Print Pin
Servings: 6 servings
Author: Liv King

Ingredients
 

Vegan Chicken

  • 4 ounces Soy Curls
  • 2 cups Vegan Chicken Broth or vegetable broth
  • ½ teaspoon Poultry Seasoning optional
  • Pinch of Salt and Black Pepper
  • 1 tablespoon Olive Oil for browning

Stew

  • 4 tablespoons Vegan Butter
  • 1 cup Yellow Onion diced
  • 1 cup Carrots diced
  • ¾ cup Celery diced
  • 5 Garlic Cloves minced
  • ¼ cup All-Purpose Flour
  • 1 tablespoon Fresh Thyme
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Salt more to taste
  • ½ teaspoon Black Pepper more to taste
  • 4 cups Vegan Chicken Broth or vegetable broth
  • 1 cup Full-Fat Coconut Milk

Dumplings

  • ¾ cup Plant Milk unsweetened
  • 2 teaspoons Apple Cider Vinegar
  • 2 cups All-Purpose Flour properly measured
  • 1 tablespoon Baking Powder
  • ¾ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ¼ cup Olive Oil

Instructions

  • Add the dried soy curls to the vegan chicken broth and soak for 10 minutes. Drain the broth and squeeze out the excess liquid.
  • Chop the soy curls into small pieces and toss with poultry seasoning, salt, and black pepper.
  • Heat a large soup pot on medium heat and add the olive oil. Brown the soy curls in the pot for a few minutes and then remove and set aside.
  • Add the vegan butter to the same pot and cook the diced onion, carrots, and celery for 5 minutes or until softened. Mince the garlic and cook for another 1 to 2 minutes.
  • Sprinkle the all-purpose flour, fresh thyme leaves, italian seasoning, salt, and black pepper over the vegetables. Toss until no raw flour is visible.
  • Pour in the vegan chicken broth and the coconut milk and stir to combine. Bring to a simmer and cook for 10 minutes. Taste and adjust salt and black pepper.
  • Make the dumplings by stirring together the plant milk and apple cider vinegar together to create buttermilk. Then, whisk together the all-purpose flour, baking powder, salt, and black pepper in a separte bowl.Pour the buttermilk and olive oil into the flour mixture and stir to combine. The dough should be soft and sticky.
  • Add the soy curls back to the soup and stir to combine.
  • Add 2 to 3 tablespoon-sized dollops of the dumpling dough to the top of the soup. Bring to a simmer then cover and reduce heat to medium-low. Don't boil the soup. You want it to simmer just enough to steam the dumplings but avoid the soup from over-reducing and burning.
  • Cook for 18 minutes or until the dumplings are cooked through. You can cut open one of the dumplings to check if they are done if you're unsure.
  • Garnish with parsley and fresh thyme and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in a pot on the stovetop or in the microwave until warmed through. Please note that chicken and dumplings are best served fresh because the dumplings tend to soak up the liquid. But leftovers will still be tasty- just not as liquidy. 
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!