Description
This Vegan Chicken and Dumplings recipe is the ultimate comfort food — a rich, creamy plant-based stew loaded with veggies and topped with fluffy, pillowy dumplings. It’s hearty, satisfying, and perfect for a cozy dinner.
Ingredients
- For the Soup:
- 2 tablespoons neutral oil
- 1 yellow onion, diced
- 4 large carrots, thinly sliced
- 4 celery ribs, thinly sliced
- 5 large cloves garlic, minced
- 5 tablespoons unsalted vegan butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 6 cups no-chicken broth
- 1 (12-ounce) box silken tofu
- 1 cup frozen peas
- 1/2 cup fresh parsley, chopped (plus more for garnish)
- Black pepper to taste
- For the Dumplings:
- 2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon unsalted plant-based butter, melted
- 3/4 cup plant-based milk
Instructions
- In a large pot over medium-high heat, heat the oil. Add the onion, carrots, celery, and garlic. Sauté for 3 minutes.
- Lower the heat to medium-low. Add the vegan butter and let it melt. Stir in flour, thyme, sage, and rosemary. Cook for 2 minutes, stirring constantly.
- Add the no-chicken broth, cover with a lid, increase heat to medium-high, and bring to a boil. Once boiling, reduce heat to a simmer and cook for 20 minutes.
- While the soup simmers, blend the silken tofu until smooth and stir it into the soup.
- To make the dumplings: In a large bowl, whisk together flour, baking powder, and salt. Stir in melted vegan butter and plant-based milk. Mix until just combined — do not overmix.
- Reduce the soup to a low simmer. Stir in peas, parsley, and black pepper.
- Using two teaspoons, scoop and shape the sticky dough into small, rough balls and gently drop them into the soup. Repeat until all dough is used.
- Cover with the lid and cook for 20 minutes without removing the lid.
- Serve hot, garnished with additional parsley if desired.
Notes
- Use high-quality no-chicken broth for the best flavor.
- Do not overmix the dumpling dough or it may become dense.
- Drop dumplings carefully into the soup and avoid overcrowding — they will expand.
- Do not overcook the dumplings, or they may turn hard.
- Make ahead tip: You can prep the soup base and dumpling dough separately, then combine just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 638 kcal
- Sugar: 15g
- Sodium: 2285mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 84g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg
