Vegan Chicken and Dumplings Recipe — Comforting Plant-Based Stew

Comfort food doesn’t get much better than this Vegan Chicken and Dumplings recipe. Homemade drop dumplings simmered in a rich vegan “chicken” soup are fluffy, tender, and savory — and everything cooks in one pot on the stove.

If you want a comforting, easy dinner, this Vegan Chicken and Dumplings is a terrific choice. It’s a one-pot stove-top meal featuring a creamy vegetable base, savory vegan “chicken,” and homemade drop dumplings. The recipe is forgiving and adaptable, so it’s great for busy weeknights or when you need something cozy.

The creamy broth is built from simple pantry ingredients and your favorite vegan chicken substitute. I like homemade seitan-based vegan “chicken” for its meaty texture and flavor, but you can use canned chickpeas or a store-bought plant-based chicken if you prefer. You can also make the vegan “chicken” in advance and freeze it for quick meals later.

Creamy soup, hearty vegan chik’n, and pillowy dumplings pair perfectly. Save this recipe for chilly nights, when you’re under the weather, or whenever you want a generous bowl of comfort.

Ingredients needed (with substitutions)

• Vegan chik’n – Use homemade seitan-based vegan chicken, canned chickpeas, or store-bought plant-based chik’n pieces.
• Yellow onion
• Carrots – You can also add celery, potatoes, or green beans if you like.
• Garlic
• All purpose flour – Used to coat the vegetables and for the dumplings. Cake flour can make lighter dumplings.
• Vegan chicken broth – Or substitute vegetable broth.
• Vegan creamer – Use unsweetened, unflavored creamer. Full-fat coconut milk or cashew cream are good alternatives; coconut milk gives the creamiest result.
• Dried thyme and parsley – Fresh herbs work as well.
• Frozen green peas
• Baking powder – Helps the dumplings rise and stay fluffy.
• Plant milk – Any unsweetened dairy-free milk is fine for the dumpling dough.
• Vegan butter

How to make vegan chicken and dumplings

This recipe comes together quickly in a single pot. Follow these steps for a comforting, hearty meal:

To make the soup:

Warm olive oil in a large pot over medium heat. Sauté the chopped onion and sliced carrots until softened, then add minced garlic and cook for about one minute more.

Sprinkle the flour over the vegetables and stir to coat evenly.

Slowly pour in the broth, then add the vegan creamer while stirring. Cook until the soup begins to thicken slightly.

Stir in thyme, parsley, frozen peas, and the vegan “chicken.” Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes so the flavors meld. Taste and season with salt and black pepper.

To make the drop dumplings:

In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Make a well in the center and pour in the plant milk and melted vegan butter.

Stir until a firm ball of dough forms. If the dough seems too dry, add an extra tablespoon or two of plant milk. The goal is a scoopable dough that holds together.

Use a two-tablespoon scoop (or spoon) to portion dumplings. Gently drop each scoop of dough into the simmering soup; they will sink slightly and then puff up as they cook. Don’t make them too large, since they expand.

Cover the pot and simmer for about 15 minutes, or until the dumplings are cooked through and fluffy. Serve hot in bowls.

Make ahead tips

To streamline prep, make parts of the recipe in advance:

• Vegan “chicken”: Cooked seitan-based chik’n can be refrigerated for up to one week or frozen for about three months.
• Soup base: Prepare the soup without the dumplings, cool, and refrigerate in an airtight container for 3–4 days.
• Dumpling dough: Form the dough into a ball, wrap it, and store it in the fridge for up to a week; scoop and cook when ready to serve.

Frequently asked questions

1. What do you serve with this? The dish is hearty on its own. If you want sides, choose light vegetable-forward options like steamed asparagus, broccoli, potato wedges, or a simple salad.
2. Can I use storebought dumplings? Yes — a vegan-friendly baking mix such as Bisquick works for quicker dumplings.
3. How can I tell the dumplings are done? Cut one in half: the center should be cooked and the texture should be light and fluffy.
4. How do I store leftovers? The dumplings absorb liquid over time, so leftovers are best kept separately: store soup and dumplings in airtight containers in the fridge for 3–4 days, or freeze.

Want more comforting vegan meals?

• The Best Vegan Mac and Cheese
• Vegan White Chili
• Vegan Chicken Noodle Soup
• Biscuit Topped Chickpea Pot Pie