Hearty Vegan Chicken and Dumplings

Enjoy this Vegan Chicken and Dumplings recipe, a comforting dish that delights without animal products.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 bowls

Course: Dinner

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dumplings

2 cups All-purpose Flour Substitute with a gluten-free blend if needed.
1 tbsp Baking Powder Helps the dumplings rise.
¾ cup Plant-based Milk Use any non-dairy milk like almond or soy.
2 tbsp Olive Oil Can be replaced with melted coconut oil.
½ tsp Salt Enhances flavors.

For the Vegetable Stew

4 cups Vegetable Broth Choose low-sodium for healthier options.
2 medium Carrots Feel free to swap for parsnips.
2 sticks Celery Green beans or peas can be alternatives.
1 medium Onion Shallots can also be used.
2 cloves Garlic Minced.
2 cups Vegan Chicken Substitute Choose pre-made or chickpeas for protein.
1 tsp Seasoning (Thyme, Rosemary, Pepper) Experiment with favorite herbs.

Equipment

large pot
Mixing Bowl
baking sheet
Parchment Paper

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, heat olive oil over medium heat, then add onions, carrots, and celery. Sauté for 5-7 minutes.
Add minced garlic, then stir in the vegan chicken substitute and warm through.
Pour in vegetable broth and bring to a gentle simmer. Season and let stew simmer for 10-15 minutes.
In a separate bowl, whisk together flour, baking powder, and salt. Mix in plant-based milk and olive oil.
Spoon dumpling dough into the simmering stew, cover, and cook for an additional 15 minutes.
Transfer the pot to the oven and bake for 10-12 minutes until dumplings are golden.
Serve hot, either in bowls or directly from the pot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 4 days or frozen for longer storage.

Tried this recipe?

Let us know how it was!