Vegan Chick’n and Dumplings

if you haven’t tried making vegan chick’n and dumplings yet, this is your sign to do it! a dish that is pure comfort for those chilly nights.

The traditional dish of chicken and dumplings is very popular in the US, especially in the south and midwest. Every family recipe prepares it a bit differently, my version is a thicker soup that is almost maybe even more stew like. Instead of chicken to make it vegan this vegan chick’n and dumplings uses soy curls. Of course it is filled with the staple of the fluffy dumplings.

What Are the Dumplings Like?

If you’ve never had vegan chick’n and dumplings (or any dumplings) you may be wondering what the texture of the dumplings is. They are essentially drop biscuits and pillowy bites of boiled dough. The dough is made from all purpose flour, non-dairy milk, baking powder, vegan butter, and salt. You just mix it up until it forms a sticky dough and then drop them into the broth. They simmer and puff up. They also help to thicken up the soup because they will absorb the broth.

Tips for Making Fluffy Dumplings

I’ll be honest one of my fears when making vegan chick’n and dumplings is the dumplings coming out dense. So, here are a few tricks to ensure they do come out fluffy and light in the middle like they should. Also, sometimes you do get one or two that come out dense and doughy instead of fluffy and light. Just don’t eat them.

• Don’t over-mix. Just like any dough, if you over-mix it can result in dense, overworked dough, so just combine until the sticky dough has been formed.
• Stir occasionally. While you cook them you do want to keep the pot covered it is good to give them a gentle stir to make sure nothing is getting stuck to the bottom.
• Use a large enough pot. The dumplings need room to float and bounce around, so make sure they have the space.
• Add in more liquid if necessary. If in the boiling process when making the broth, you lose a lot of liquid you can always add in another cup of water to ensure there is enough liquid in the pot.

More Comfort Food Recipes

Vegan Chick’n Choices

For this recipe I use soy curls. You can either purchase them on Amazon, the Butler’s website, or look on the Butler’s website for the store locator. If you don’t want to use soy curls you can also use a vegan chick’n like Daring or Sweet Earth Foods in here as well. Alternatively, you can always leave it out and use beans or tofu.

Vegan Chick’n and Dumplings FAQ

• Is this recipe gluten free? No. If you would like to substitute in a gluten free 1:1 all purpose flour like Bob’s Red Mill or King Arthur it should work. I haven’t tried this so I can’t speak to it myself.
• Is this recipe nut free? Yes, as long as you use a nut-free vegan butter and nut-free plant milk.
• Is this recipe soy free? No. However, you can swap the soy curls for something else if you like.
• Can I add in other veggies? Traditionally, it is only made with carrots, onions, and celery. I wouldn’t add in any other veggies but if you really want to of course you can.
• How long does this last? Up to 3 days in the fridge. When reheating the soup may turn very thick you may want to add a splash of water.
• Can you freeze it? Yes, just reheat on the stove.

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Vegan Chick’n and Dumplings

Vegan chick'n and dumplings is complete comfort food! A thick soup is filled with fluffy dumplings, soy curls, and veggies.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Soup

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

Soup

• 1 ½ tablespoons (22ml) olive oil
• 2 carrots chopped (about 100g)
• 2 celery ribs chopped (about 80g)
• ¼ sweet onion chopped (about 50g)
• 1 tablespoons (14g) vegan butter
• 2 tablespoons (30g) Better than Bouillon vegetable base
• 6 cups (1420ml) warm water
• ⅓ cup (40g) all purpose flour
• 1 ½ cups (60g) soy curls
• ¼ cup (10g) fresh parsley, chopped
• Salt and pepper to taste

Dumplings

• 2 cups (240g) all purpose flour
• 1 tablespoon (14g) baking powder
• ⅛ teaspoon salt
• ¾ cup (180ml) non-dairy milk, unsweetened and unflavored
• 2 tablespoons (28g) vegan butter, melted

Instructions

 

• In a large pot sauté the carrots, onions, and carrots in the olive oil for 7 to 10 minutes over medium low heat until fragrant and the onions are translucent. Add a sprinkle of salt and pepper to the vegetables as well.
• Add in the vegan butter and cook until melted down. Sprinkle the ⅓ cup of flour over the veggies and mix with a spatula or spoon until the flour has absorbed the oil and vegan butter.
• Start to slowly add the broth. Start by slowly adding ¼ cup (60ml) or less at a time. Pour in and then mix until the liquid has been absorbed by the flour. Repeat this up to 6 to 8 times until it forms a thick liquid. Then you can add he remaining broth in mix. If you need help with this step watch the youtube video.
• Add the soy curls and parsley in. Bring to a boil over medium heat.
• Meanwhile, prepare the dumpling dough. Add the flour, baking powder, and salt into a bowl. Mix together. Then add in the non-dairy milk and melted vegan butter. Gently, mix the dough with a spoon until it has formed a sticky dough. Do not over-mix just until it comes together and there is no more dry flour.
• Scoop about 1 ½ to 2 tablespoons (about 30g) of the dough into the pot to make your dumplings. If too much broth has boiled out and the dumplings don’t have enough depth to float add in more liquid. Once all the dough is scooped in cover with a vented lid and simmer over medium low heat for 15 minutes. Stirring occasionally to help the dumplings not clump.
• The dumplings should be fluffy and look like a dry biscuit inside when you cut into them.
• Allow the soup to cool off for 10 to 15 minutes before serving as it will be very hot. Taste and add any other seasonings accordingly. Enjoy.

Video

Notes

• This recipe has been adapted from my cookbook Plantiful, DO NOT repost this recipe anywhere without my permission.
• If you do not want to use Better than Bouillon, you can use 6 cups of veggie broth or a veggie bouillon cube.

Keyword comfort food, dumplings, vegan chick’n and dumplings

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