For a southern boy like me, Chicken and Dumplings were like the ultimate comfort food. And I knew when I first changed my diet, that I would have to make my own version one day. Which is why I created this Vegan Chicken and Dumplings recipe.
My family enjoys it, hope yours does too.
Remember how mom used to make it? All those little chunks of celery and carrot swimming around in all that yummy broth?
And those dumplings! Oh my gosh, remember those dumplings?!
That is why I had to create this recipe. All those memories and aromas in the kitchen as mom made us our favorite dinner.
And truth be told, this has been a popular recipe ever since I originally published it back in 2015.
But oh my the photos, I knew this weekend I simply HAD to update the photos and add a YouTube Video. So I hope you enjoy the updates and rest assured the recipe is still the same.
However..... I did remove the Seitan option that was in the old recipe, as it seems no one carries the prepackaged Seitan anymore. But if you want to make your own or can still buy it in the stores, by all means, use that if you want. Instead, I used Butler Soy Curls and honestly, if you aren't into soy you could leave them out as well and just use the mushrooms.
Here is an Amazon link to where you can buy Soy Curls online, and remember that I will receive a small commission with each purchase, at no extra cost to you.
Vegan Chicken and Dumplings
We start by rehydrating our Soy Curls in a cup of hot water. I like to add a couple of tablespoons of low sodium soy sauce and some poultry seasoning to help flavor them. Let them sit, poking down any dried bits sticking up out of the water until they are soft and pliable.
Meanwhile, we saute a diced onion in a few tablespoons of veg broth. Use a large soup pan or dutch oven and cook just until it's softened.
Stir in a few cloves of minced garlic and then add those yummy C&D veggies. I used 3 ribs of celery, 3 carrots, and 3 baby gold potatoes. Let those simmer and soften and if at anytime your pot seems dry, add a little veg broth.
Next, we add an 8oz package of sliced mushrooms. I used baby Bellas but any mushroom will work. Also, add the spices listed below and simmer until all the veggies have reduced in size and the mushrooms have released their liquid.
Finally, we drain our Soy Curls and add them to the mix along with an entire 32oz carton of low sodium veg broth. Bring that to a slow boil and stir in 1 teaspoon of Apple Cider Vinegar and a Bay Leaf.
For the Dumplings:
Simply mix the flour, cornmeal, baking powder, parsley, and salt together in a large bowl. Get a little helper too if you can find one ....
I can't believe how young my grandson was back then, that was 4 years ago. What a little ham 🙂
Now slowly add in the almond milk and stir to make a batter. This has more of a pancake batter consistency than dough, so don't be surprised.
Now that the soup's come to a nice slow boil, slowly drop in spoonfuls of batter. This makes a lot of batter so you may not need it all. Just add as many dumplings as you like (or have room for). The rest can be refrigerated for later.
Update: Because I had forgotten how much batter this made, I tried dropping the remaining batter into little mini muffin cups and baking them at 350°F for 15 min and they came out perfect! Little mini biscuits!
Cover the pot and let it simmer for a good 15 minutes or so until the dumplings are done.
Vegan Chicken and Dumplings, just like mamma used to make.
Well, sort of. Enjoy 🙂
Vegan Chicken and Dumplings
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main
- Cuisine: American
Description
This Vegan Chicken and Dumplings is comfort food to the max. Tender veggies, soy curls, and mushrooms - all swimming in a rich, thick broth, with homemade parsley dumplings floating on top. Mom would be proud.
Ingredients
"Chicken"
- 4 oz Butler soy curls
- 1 cup water
- 2 Tbs low sodium soy sauce
- ½ tsp poultry seasoning
Broth
- 1 med onion, diced
- 2 cloves garlic, minced
- 3 ribs celery, diced
- 3 med carrots, diced
- 3 baby gold potatoes, diced
- 8 oz mushrooms, sliced
- 4 cups low sodium vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp thyme
- ½ tsp rosemary
- 1 tsp apple cider vinegar
- 1 bay leaf
Dumplings
- 1 ½ cups flour
- ½ cup cornmeal
- 2 Tbs parsley
- 1 Tbs baking powder
- ½ tsp salt
- 1 ½ cups unsweetened almond milk
Instructions
- Whisk the soy sauce and poultry seasoning into the cup of water and pour over soy curls to rehydrate.
- Saute onion and garlic in a couple tablespoons broth until softened
- Add carrot, celery, and potatoes and cook until softened
- Add mushrooms and spices and cook until softened
- Add drained soy curls, broth, bay leaf and vinegar and bring to a boil
- Meanwhile, mix flour, cornmeal, baking powder, parsley, and salt
- Stir in almond milk until a batter is formed
- Slowly drop in spoonfuls of batter, as many dumplings as you want
- Cover pot and simmer 15 min or until dumplings are done
- Any remaining batter can be placed in muffic tins and baked as biscuits - 350 deg F - 15 min
Notes
Herb Thompson
Nice balance of spices. We were surprised at how good it tasted. Our family has been eating 98% plant-based.for almost 2 years (meat, usually one meal per month- cause occasionally, we get soy-ed out). This recipe has such an authentic 'down home' taste. The second time we made it, we reduced the celery to 2 sticks instead of 3. We made it omnivore-style and sub'd the soy curls for the chicken breast (>gasp<) long untouched in the freezer. The spices were just as good. Next time, we'll stay vegan. We've also found that rinsing the curls (and other soy products) under running water before use reduces that 'in your face' soy taste. This recipe is a keeper!
Ken
Chuck, I'm making this recipe now, but for future reference, is the parsley in the dumpling batter fresh or dried?
Thanks.
Ken
This recipe is very good! It is for my lunches this week.
I did use fresh parsley. Don't know if that was correct or not. Next time I think I will add maybe 2 additional cups of broth or water. It was thick enough that the dumplings did not fall completely into the broth.
Kaitlyn
I made this tonight for dinner. It's a tasty, easy weeknight recipe.
Thanks Chuck!
Diana
Thank you so much for this recipe! I’ve made it many times for many different people, and everyone loves it! I now get requests (sigh), I need to give them the recipe instead! Absolutely delicious and comforting!
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Linda W
I always use West Soy for the milk substitute. I like it best. When I make the dumpling mix, I like to add poultry seasonings to the dry ingredients.. Traditionally, I alway used to use Bisquick plus added seasonings in the mix.
Annie
I wanted to make it 5 stars and couldn’t. This soup is SO good. Instead of soy curls I used butter beans just because I love them. So good!
Andrea
This is wonderful!!!! I was craving a savory breakfast and made this with just the veggies (no soy curls "chicken") and it was fantabulous! Thank you, Chuck! Love your recipes!
Sheri
This was really good. I did as one person suggested and doubled the thyme and salt, but otherwise, as per recipe. My husband and son loved it. It was our first experience with soy curls. Thanks for sharing this fool proof delicious recipe!
Tara
It says there is a YouTube video. I can't seem to find it.
Chuck Underwood
Not for this recipe - not yet anyway.
Juile
Only made the dumplings & they were the worst dumplings I have ever made. Did not fluff up, were more like a flat bread. Would not recommend.
Duane
I'm fairly new to cooking. What does the cornmeal do for the dumplings? I prefer a very light, fluffy dumpling and was afraid cornmeal might make them more dense.
Shannon
Can the dumplings be made with gluten free flour? I use the King Author gluten free flour.
Chuck Underwood
Try it! I've never done it but if I was GF I sure would try.
Anne
Made it without “meat”, just vegetables and dumplings. I used some poultry seasoning and adjusted salt, pepper to taste. Yum!
Patricia Aguilar
This is delicious. Hits all the right notes. It's simple to make, full of flavor, and so tasty.
Carole Kapsner
Made this for sister and daughter... it was fabulous and actually even better the next day! We warmed up the leftovers and wow.... terrific! We were all thinking that you don't need the soy curls... just a vegetable stew with the dumplings will be my next try. Thanks!
CindyLu
Seriously tho. AMAZING! Although I made the recipe tonight with the soy curls, I am not sure it is necessary. A pinch or two of poultry seasoning with the spices would probably do the trick.. hearty. Filling. No added fat. DELICIOUS!!
Valerie
Could you also post the recipe with Seitan. I use it a lot and would like to try it. Thanks.
Chuck Underwood
Simply replace the soy curls with Seitan - everything else is the same.
Pam M
is the parsley dried or fresh in the recipe?
Chuck Underwood
Dried in the recipe and biscuits, and fresh for the garnish.
evan bernstein
what kind of flour are you using? Self rising or all purpose? Thanks!
Chuck Underwood
King Arthur Bread Flour
Kimberly Arnold
Can you use whole wheat or oat flour?
Chuck Underwood
I haven't tried it that way myself - but it can't hurt to try?
Amelia
Did you wind up using oat flour or wholewheat flour? If so, I would love to know how it turned out!
Marie
Where on earth do you buy seitan that is already made but hasn’t been made into some overprocessed, gross thing? Thank you.
Chuck Underwood
I will be changing the recipe today to remove that option. Back when that recipe originally came out I could buy prepackaged Seitan but it has since been removed from my grocery store. I am using just Soy Curls now or just the mushrooms.
Elizabeth
Buy it in an Asian grocery store. They sell it in a can.
Pam
Upton’s Naturals makes a seitan whose ingredients are only water, vital wheat gluten, soy sauce, and spices. (Garlic, onion, salt, pepper and fennel). I have used their Italian version in this recipe and it’s very good. You can find it at Whole Foods and Target. Check their website for other locations. It’s a great staple to have on hand for pasta marinara, chick’s chili etc.
a
Loved this dish. I am making it again tonight. Thank you.
Gisela
I made this last night and it was delicious. It comes real close to the real chicken and dumplings I used to make before becoming vegan. Didn't have seitan so used Butlers soy curls. Truthfully though, it would have been amazing without seitan or soy curls, the flavours are fabulous. This has gone into my family favorite binder. Thank you for sharing.
Nicole
Fantastic recipe. I used soy curls, and they were perfect. I also re-made this recipe but omitted the dumplings and added brown rice instead, and it was fabulous as well.
Guy Rittger
Just made this tonight. My first attempt at dumplings of any kind and first use of seitan. Overall really enjoyed it. Tasty and filling. Only thing I would change would be to increase the thyme and rosemary to 1/2 tsp and add more salt, for flavor. Found it to be a little too mild for my own palate. Otherwise, this is a dish I'll definitely make again. Pretty confidant it will be a hit with non-vegans. Thanks very much!
Alyssa Mozelle McCord
I didn't find seitan...but I used soy curls. This was AMAZING! I have tried for 6 years to make a good chicken and dumpling and have failed. I can't wait for my husband to get home and try this!!!!!
BRENDA K SMITH
Can I use the west saw a brand so I milk in place of almond milk?
Chuck Underwood
Try it!
Alyssa Mozelle McCord
Can't wait to try this!!! Just need to find seitan!
Gloria Parker Kersh
I made this dish last week. It was AMAZING -- we loved the flavor and the dumplings were really good. So much flavor we will def be making this again!!!!