Plant-Based Chicken and Dumplings

This plant-based chicken and dumplings recipe is a wholesome, creamy take on a classic comfort dish. Packed with tender vegan chicken, soft vegetables, and fluffy herbed dumplings simmered in a rich broth, it delivers all the nostalgia and warmth of traditional chicken and dumplings—completely dairy-free and meat-free. Perfect for a cozy night in or when you need a satisfying bowl of comfort.

Why You’ll Love This Recipe

This dish is the ultimate plant-based comfort food. The hearty stew is thick and savory, loaded with carrots, celery, and vegan chicken for substance. The dumplings are light, fluffy, and delicately seasoned with herbs and garlic for extra flavor. Best of all, the recipe comes together in under an hour using simple pantry staples and plant-based ingredients. It’s one-pot, satisfying, and sure to be a hit with vegans and non-vegans alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Stew:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 carrot, sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon all-purpose flour
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 1 cup shredded or chopped vegan chicken (store-bought or homemade)

For the Dumplings:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 2 tablespoons vegan butter or olive oil
• 1/3 cup unsweetened plant-based milk

directions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook for 5–7 minutes until softened.
2. Stir in thyme, rosemary, salt, pepper, and flour. Cook for 1 minute to eliminate the raw flour taste.
3. Slowly whisk in the vegetable broth and plant-based milk, stirring until smooth.
4. Add the vegan chicken. Bring the stew to a simmer and cook uncovered for 10 minutes, allowing it to thicken slightly.
5. Meanwhile, prepare the dumplings. In a medium bowl, combine flour, baking powder, salt, garlic powder, and parsley. Cut in the vegan butter, then stir in the plant milk until just combined—do not overmix.
6. Drop spoonfuls of the dumpling dough onto the surface of the simmering stew.
7. Cover the pot with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes. Do not lift the lid while the dumplings cook.
8. Remove the lid and check that the dumplings are fully cooked through. Stir gently and serve hot.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 310 kcal

Variations

• Add extra vegetables: Peas, green beans, or potatoes make great additions.
• Spice it up: Add a pinch of cayenne or smoked paprika to the broth for a subtle kick.
• Use different herbs: Try sage, marjoram, or dill for a unique flavor.
• Gluten-free option: Use a gluten-free flour blend for both the stew thickener and dumplings.
• Creamier broth: Use full-fat coconut milk or a splash of cashew cream for an even richer stew.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a bit of broth or water if the stew has thickened too much. Dumplings may soften slightly but will still be flavorful. Freezing is not recommended as dumplings tend to become mushy upon thawing.

FAQs

Can I use store-bought vegan chicken?

Yes, pre-cooked shredded or chopped vegan chicken works perfectly in this recipe. Choose your preferred brand or use homemade seitan.

How do I know the dumplings are fully cooked?

They should be puffed up and dry inside. Insert a toothpick into the center—if it comes out clean, they’re done.

Can I make this without dumplings?

Yes, you can skip the dumplings and enjoy the creamy stew on its own or serve it over rice or biscuits.

Is plant milk essential?

Yes, it adds creaminess to the broth. Use any unsweetened variety like oat, soy, or almond.

Can I use frozen vegetables?

Yes, frozen carrots, peas, or celery can be used—just add them directly to the stew and adjust cooking time slightly.

How can I thicken the stew more?

Simmer a bit longer before adding the dumplings or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

What’s the best way to drop the dumplings?

Use a spoon to scoop and gently drop the dough into the pot, spacing them slightly apart.

Will the dumplings rise?

Yes, the baking powder ensures they puff up and become light and fluffy.

Can I use whole wheat flour?

Yes, but the dumplings may be denser. A 50/50 blend with all-purpose flour is a good compromise.

Is this dish freezer-friendly?

It’s best served fresh. While the stew freezes well, the dumplings may lose their texture when thawed.

Conclusion

Plant-Based Chicken and Dumplings is the perfect comfort food for any season, delivering all the cozy satisfaction of the classic dish in a wholesome, vegan form. With a creamy, herb-scented broth and fluffy dumplings, it’s a hearty one-pot meal ideal for sharing with family or enjoying as leftovers. Simple, soul-warming, and incredibly delicious—this is plant-based comfort at its best.

Plant-Based Chicken and Dumplings

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This hearty and creamy vegan version of chicken and dumplings is comfort food at its finest. Featuring tender plant-based chicken strips and fluffy herbed dumplings simmered in a rich, savory broth, it’s the perfect bowl of warmth for cozy nights.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• For the Stew:
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 carrot, sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon all-purpose flour
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 1 cup shredded or chopped vegan chicken (store-bought or homemade)
• For the Dumplings:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley (or 1 tsp dried)
• 2 tablespoons vegan butter or olive oil
• 1/3 cup unsweetened plant-based milk

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, and carrots. Cook for 5–7 minutes until soft.
2. Stir in thyme, rosemary, salt, pepper, and flour. Cook for 1 minute, then slowly whisk in vegetable broth and plant milk.
3. Add vegan chicken and bring to a simmer. Cook uncovered for 10 minutes.
4. In a bowl, mix flour, baking powder, salt, garlic powder, and parsley. Cut in vegan butter, then add plant milk and stir until just combined.
5. Drop spoonfuls of dough onto the stew. Cover the pot tightly and reduce heat to low. Simmer for 15 minutes—do not lift the lid.
6. Remove lid and check that dumplings are cooked through. Stir gently and serve hot.

Notes

• Do not lift the lid while dumplings are cooking to ensure proper steaming.
• Use your favorite store-bought vegan chicken or shredded jackfruit as a substitute.
• Add frozen peas or corn in the last 5 minutes for extra veggies.
• Leftovers thicken—add more broth when reheating if desired.

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 5g
• Sodium: 520mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 0mg