SPREAD LOVE

Vegan Chicken and Dumplings

There’s something deeply comforting about a steaming bowl of chicken and dumplings — this vegan version captures that warmth with tender plant-based “chicken,” silky broth, and pillowy dumplings that soak up every drop. If you grew up on Sunday-night comfort food or just crave a bowl that feels like a hug, this is the recipe for you. If you enjoy hearty sandwiches and cozy mains, you might also like the chicken avocado melt sandwich recipe I often pair for a lighter lunch: chicken avocado melt sandwich.

Why make this recipe

If you’re tired of processed vegan “chicken” dinners that lack soul, this recipe is perfect because it focuses on whole-ingredient comfort: simple plant proteins, savory broth, and dumplings made from basic pantry items. It solves three common issues at once — it’s nourishing, freezer-friendly, and satisfying for omnivores and vegans alike. In short, it’s an accessible way to bring back a classic comfort meal without dairy or animal products.

Ingredients

1 cup plant-based protein (e.g., tofu or tempeh), cubed or shredded
2 cups vegetable broth
1 cup almond milk (or any plant-based milk)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt (+ extra to taste)
1/4 cup vegan butter (plus extra for finishing, optional)
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 teaspoon garlic powder
1 teaspoon thyme (dried)
1 teaspoon black pepper (freshly ground)

Step-by-Step Guide to Making Vegan Chicken and Dumplings

Preparation overview

Total active time: ~45–60 minutes
Serves: 4 generous bowls
Key tools: large heavy-bottomed pot with lid, mixing bowl, wooden spoon, measuring cups/spoons

Prep the ingredients

Drain and press tofu if using (15–20 minutes ahead) to remove excess water; for tempeh, steam briefly or crumble for texture. Cut the plant-based protein into bite-sized cubes or shred it for a shredded-chicken effect.
Dice the onion, carrots, and celery to roughly equal sizes so they soften evenly. Measure out the flour, baking powder, and spices into a bowl for the dumpling mix.

Soften the aromatics

Over medium heat, melt 1/4 cup vegan butter in a large pot. Once melted and shimmering, add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes, stirring occasionally, until the onions are translucent and the carrots have softened. This step builds the base flavor for the broth; don’t rush it.

Add the plant-based protein

Stir in your prepared tofu or tempeh, mixing it with the softened vegetables. Cook for 3–4 minutes to let the pieces pick up the flavors and to let any browned bits form on the bottom of the pot — those bits add savory depth. If you like, season lightly now with a pinch of salt and pepper.

Build the broth

Pour in the 2 cups of vegetable broth and 1 cup of almond milk. Increase heat slightly to bring the mixture to a gentle simmer — small bubbles around the edges, not a rolling boil. Add the garlic powder, thyme, and black pepper, then taste and adjust seasoning. The broth should be flavorful since the dumplings will dilute it slightly.

Make the dumpling dough

In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Add the dry mix to the pot and stir? — no. Instead, create the dough in the flour bowl by cutting in a tablespoon or two of vegan butter (cold) if you want richer dumplings, then slowly add almond milk/water until a soft, slightly sticky dough forms. The dough should hold shape but not be wet and runny. If it’s too dry, add a tablespoon of water at a time.

Drop the dumplings into the simmer

Using a spoon, drop rounded spoonfuls of dough into the simmering broth, leaving a little space between dumplings since they expand. Cover the pot with the lid and let the dumplings steam and cook for 15–20 minutes. Avoid lifting the lid during the first 12 minutes so they cook through evenly.

Final touches and texture checks

After 15 minutes, check a dumpling by inserting a toothpick or the tip of a knife — it should come out clean and the dumpling should feel set and spongy, not raw. If the dumplings need more time, cover and cook for another 3–5 minutes.
If you prefer thicker broth, simmer uncovered for a few minutes to reduce. For a richer finish, stir in a small knob of vegan butter and adjust salt and pepper to taste.

Serve hot

Ladle the vegan chicken and dumplings into bowls, making sure each serving gets a mix of broth, dumplings, and plant-based “chicken.” Garnish with chopped fresh parsley or chives if you have them. Serve immediately and enjoy the cozy comfort.

Keeping Vegan Chicken and Dumplings Fresh

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C).
Freezer: Freeze portions in freezer-safe containers or bags for up to 2 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen, then reheat gently on the stovetop over low heat until steaming — avoid boiling to prevent dumplings from falling apart.

Serving Suggestions for Vegan Chicken and Dumplings

Classic bowl: Serve as-is with a crusty slice of bread or buttered (vegan butter) toast to soak up the broth.
Greens on the side: A simple lemon-dressed arugula salad or steamed green beans brightens the meal.
Textural contrast: Top with roasted pumpkin seeds or crispy fried shallots for crunch.
Hearty add-ins: For extra heartiness, stir in a cup of cooked chickpeas or diced potatoes while simmering.

Tips to make Vegan Chicken and Dumplings

Quick tips (3–5 tips)
- Use tofu pressed well or thawed, crumbled tempeh for the best “chicken” texture. Pressed tofu soaks up flavor better than straight-from-the-package tofu.
- Keep the broth at a gentle simmer while cooking dumplings — frequent lid lifting can cause uneven cooking.
- For lighter dumplings, sift the flour and add an extra teaspoon of baking powder for extra lift.
- If your dumplings are still doughy after cooking, remove the lid and simmer uncovered for 3–5 more minutes — low heat helps them finish without getting soggy.

Variations

Herb-forward substitution (paragraph): If you love fresh herbs, swap the dried thyme for a mix of chopped fresh parsley and rosemary added at the end for a bright, aromatic twist. You can also substitute almond milk with oat milk for a slightly creamier broth if you’re avoiding nuts.
Protein swap (bullet):
- Shredded jackfruit: Use canned young jackfruit (drained and shredded) for a fibrous, poultry-like bite.
- Seitan: Thinly sliced seitan brings a chewy, meaty texture and stands up well in the stew.

FAQs

Q: How do I keep the dumplings from getting gummy?
A: Use baking powder in the flour (as the recipe directs) and avoid overmixing the dough. Drop the dough gently and keep the simmer low so the dumplings steam rather than boil.

Q: Can I make this gluten-free?
A: Yes — substitute a gluten-free all-purpose flour blend that includes xanthan gum and use a gluten-free baking powder. The texture will be slightly different but still comforting.

Q: What’s the best plant-based protein to use for “chicken”?
A: Firm tofu (pressed and cubed), shredded jackfruit, or sliced seitan all work well. Tofu absorbs broth flavors, jackfruit mimics shredded meat, and seitan provides a chewy, savory bite.

Q: How can I thicken the broth without cornstarch?
A: Simmer uncovered to reduce liquid for a naturally thicker broth, or blend a small portion of the cooked vegetables into a smooth puree and stir back in.

Q: Can I make the dumplings ahead of time?
A: You can make the dumpling dough ahead and refrigerate for a few hours, but it’s best to cook the dumplings just before serving so they stay light and pillowy.

Q: Are there quick shortcuts for weeknights?
A: Yes — use pre-chopped mirepoix (onion, carrot, celery) from the produce section and pre-seasoned tofu or plant “chicken” pieces to shave prep time.

Variations in FAQs style (mini bullet list)

Q: Vegetarian vs. vegan swaps? A: The recipe is vegan; to make it vegetarian but not vegan, you could use butter and dairy milk if desired.
Q: Can I add wine? A: A splash of dry white wine added when sautéing the veggies adds complexity — allow alcohol to cook off.

Notes on texture and seasoning

Texture is everything in a comfort stew. If you prefer chunkier “chicken,” keep bigger cubes of tofu or tempeh; for a shredded feel, crumble tofu or use tender jackfruit. Taste the broth before adding dumplings — it should be slightly saltier than you think because the dumplings absorb seasoning. Don’t be afraid to adjust thyme, garlic, or pepper to suit your palate.

Make-ahead and batch cooking

To batch cook, prepare the broth and vegetables and allow to cool, then freeze in portioned containers without dumplings. When ready to serve, thaw gently and prepare fresh dumplings to drop into the reheated broth — dumplings are best fresh, but frozen cooked dumplings can be reheated gently in broth if needed.

Allergy-friendly swaps

Nut-free: Use oat or soy milk instead of almond milk.
Soy-free: Use jackfruit or chickpea-based plant protein instead of tofu or tempeh.
Oil-free: Replace vegan butter with a neutral vegetable broth or a light spray of oil for sautéing, though the depth of flavor may be slightly different.

Plating and presentation

Serve the stew in shallow bowls so each spoonful balances dumpling and broth. Garnish with a sprinkle of fresh herbs for color and a grind of black pepper on top. Add a small ramekin of chili flakes or hot sauce on the side for those who like heat.

Troubleshooting common problems

Dumplings sink: That’s okay — as long as they cook through, they’ll be delicious. To keep them floating, ensure the dough is light (don’t overwork) and don’t overcrowd the pot.
Broth tastes flat: Simmer the broth a few more minutes to concentrate flavors, or whisk in a teaspoon of miso paste dissolved in a little hot broth for an umami boost.
Dumplings are dense: Next time, add a touch more baking powder and avoid overmixing the dough. Use cold liquid to keep the fat solid and create lift when cooking.

Leftover ideas

Turn leftovers into a pot pie by transferring stew to a baking dish, topping with a sheet of puff pastry (vegan), and baking until golden.
For a thicker stew, blend a portion of leftovers and use as a rich sauce over mashed potatoes or roasted root vegetables.

Nutrition and balance

This recipe balances protein from the plant-based protein with carbs from the dumplings and vitamins from the vegetables. For an extra protein boost, stir in a cup of cooked white beans or lentils when reheating.

Special tips for winter or rainy days

Serve this with a peppery arugula salad dressed with lemon and olive oil to cut through the stew’s richness. Add a cup of roasted mushrooms to the broth to deepen the earthy flavors on particularly chilly nights.

Final thoughts before you cook

This vegan chicken and dumplings recipe is forgiving: it rewards tweaks and personal touches. Whether you’re making a batch for meal prep, cooking for family, or hosting a cozy dinner, this dish scales easily and remains deeply satisfying.

Conclusion

For more plant-based versions and inspiration, Nora has a lovely take on Vegan Chicken and Dumplings that explores different seasoning and broth techniques: Vegan Chicken and Dumplings – Nora Cooks. Karissa’s Vegan Kitchen also offers a comforting version with helpful step photos and tips for texture: Vegan Chicken and Dumplings – Karissa’s Vegan Kitchen.

Enjoy your cooking — this bowl is meant to warm both belly and heart.