Name: Vegan Chicken and Dumplings Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounce bag soy curls (see note 1 for substitutions); 3 cups vegan chicken broth (or vegetable broth) (see note 2); 6 tablespoons vegan butter (or oil) (see note 3 to make oil-free); 1 medium yellow or sweet onion, finely diced; 3 medium carrots, peeled and thinly sliced; 2-3 celery ribs, thinly sliced; 2-4 cloves garlic, minced; 4 tablespoons all purpose flour (see note 4 to make gluten-free); 3/4 teaspoon dried thyme (or any herb you like); 1/4 teaspoon freshly cracked black pepper (or more to taste); 3-4 cups vegan chicken broth (or vegetable broth) (see note 2), add as desired; 1/2 - 3/4 cup canned full fat coconut milk or cream (see note 5 for substitutions); 2 cups unbleached all purpose flour (see note 4 to make gluten-free); 1 tablespoon + 1 teaspoon baking powder; 1/4 - 1/2 teaspoon iodized salt (see note 6); 3/4 teaspoon dried thyme (or any herb you like); 1/4 teaspoon freshly cracked black pepper (or more to taste); 1/2 cup room temperature or warm water; 1/2 cup canned full fat coconut milk or cream (or melted vegan butter or olive/avocado oil)

Jump to Recipe· 4.2 from 90 reviews

If you’re craving a bowl of warm, hearty comfort food that’s entirely plant-based, you’ve come to the right place! This Vegan Chicken and Dumplings Recipe is a fantastic twist on a classic Southern favorite, transforming it into a creamy, savory, and utterly satisfying meal without any animal products. Imagine tender soy curls soaking up a rich, herby broth, paired with soft, pillowy dumplings that melt in your mouth — all ready in just 30 minutes! Whether you’re new to vegan cooking or a seasoned pro, this recipe hits all the right notes for cozy, soul-nourishing food.

Ingredients You'll Need

The image shows nine white bowls arranged on a white marbled surface, each holding different ingredients for cooking. In the center is a bowl filled with light brown strips resembling textured vegetable protein. Surrounding this bowl are chopped white onions, sliced bright orange carrots, and sliced green celery, each in its own bowl. There is also a white bowl with white flour, another with a thick white creamy sauce, and a small bowl with white tofu pieces. A small bowl contains minced garlic, while another holds a mix of dried herbs and black pepper. Lastly, a glass measuring cup contains a yellowish broth. The scene is bright and clear, with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients really makes a difference here, and each one plays a key role in building layers of flavor, texture, and that inviting color that makes this dish so comforting. From the savory soy curls acting as the “chicken” to the fluffy dumplings, these essentials come together beautifully with a handful of pantry staples.

Soy curls: The star protein element offering chewy, chicken-like texture; soak them to rehydrate before use.
Vegan chicken broth: Deepens the soup’s savory flavor, perfectly substitutable with vegetable broth.
Vegan butter or oil: Adds richness and helps soften the vegetables for the base.
Yellow or sweet onion: Provides aromatic sweetness to the broth.
Carrots and celery: Classic soup vegetables that give a gentle crunch and vibrant color.
Garlic: A punch of warmth and depth in every bite.
All purpose flour: Used both to thicken the soup and form the dumplings; gluten-free alternatives work too.
Dried thyme and black pepper: Herbs and spices that add earthiness and a little bite.
Canned full fat coconut milk or cream: Creates the creamy, dreamy base that balances savory with subtle sweetness.
Baking powder and salt: Crucial for dumplings’ rise and bringing out flavors.
Water: Combines with dairy-free milk to make the perfect dumpling dough.

How to Make Vegan Chicken and Dumplings Recipe

Step 1: Rehydrate the Soy Curls

Start by soaking the soy curls in vegan chicken broth. This step is essential because it plumps up the soy curls, giving them the juicy, meaty texture you want. Be sure to discard the powder at the bottom of the package, as it can add an off taste — you can save it for other dishes, but it’s best left out here. Press the soy curls gently under the liquid to ensure they’re fully coated as they soften.

Step 2: Sauté the Vegetables

Melt your vegan butter in a large wide pot over medium-high heat—this helps build flavor and prevents the veggies from sticking. Toss in onions, celery, and carrots, stirring frequently as they soften into a fragrant base. Garlic goes in last because it cooks quickly and you want that fresh garlicky note to shine without burning.

Step 3: Make the Soup Base

Sprinkle in the flour to coat the vegetables and absorb the butter, stirring constantly to form a thick roux-like mixture. This step thickens the broth beautifully. Then stir in the thyme, black pepper, and more broth. Bring this mixture up to a boil; the aroma at this point becomes mouthwatering!

Step 4: Prepare the Dumpling Dough

While waiting for the broth to boil, whisk together the flour, baking powder, salt, thyme, and pepper in a bowl. Create a well and add water with coconut milk or melted vegan butter. Stir until it forms a cohesive, slightly sticky dough — it’s forgiving, so adjust by adding flour or water as needed. Cover it with a towel while you finish the soup base.

Step 5: Combine Soy Curls and Broth

Add the rehydrated soy curls to your pot, along with any remaining broth from soaking. This is the moment your soup really starts coming together. Lower the heat to medium-low to maintain a gentle simmer—the dumplings need gentle steam to cook perfectly.

Step 6: Drop and Cook the Dumplings

Use a large scoop or spoon to drop even-sized dumplings onto the simmering broth. Give them a bit of space before they puff up and almost double in size. Spoon warm broth over each one and cover the pot. Simmer for 15 to 20 minutes, ladling broth over the dumplings occasionally to keep them moist. The dumplings will be firm but tender, looking like baked biscuits inside — perfect!

Step 7: Finish with Creaminess and Serve

Once the dumplings are cooked, turn off the heat and stir in the canned coconut milk or your chosen creamy substitute. This final step adds luscious richness to the broth, making every spoonful velvety smooth. Now, it’s time to gather your bowl, find a cozy spot, and dig in!

How to Serve Vegan Chicken and Dumplings Recipe

The image shows a close-up view of a white pot filled with a simmering soup that has large, round dough dumplings floating on top. These dumplings are pale with a soft, textured surface and are scattered in clusters across the pot. Below and around the dumplings, the broth is golden yellow with visible small bubbles and some light foam, creating a gentle frothy top layer. Mixed in the broth are thin, irregular torn pieces of a lighter doughy substance with a slightly spongy texture and a golden-brown color. Small bits of green and white vegetables are also visible, adding subtle color contrast in the soup. The pot rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle fresh chopped parsley, thyme, or chives over the top for a bright pop of color and fresh herbal aroma. A dusting of cracked black pepper can also enhance the flavor right before serving. A squeeze of lemon juice brightens the whole bowl if you’re feeling adventurous.

Side Dishes

This vegan chicken and dumplings meal is hearty enough to stand on its own, but a crisp green salad or roasted seasonal vegetables make lovely complements. If you want extra carbs, crusty vegan bread or cornbread on the side is a fabulous way to soak up every last drop of that creamy broth.

Creative Ways to Present

Try serving individual portions in mini soup crocks or deep ramekins for a charming touch when entertaining. Layer the dumplings strategically so they’re visible on top — they’re the showstoppers! You can also garnish each bowl with a swirl of coconut cream or a drizzle of truffle oil for a gourmet twist.

Make Ahead and Storage

Storing Leftovers

Leftover vegan chicken and dumplings store well in the fridge for up to 3-4 days. I recommend keeping the dumplings separate from the broth to avoid them soaking up too much liquid and becoming dense. Store dumplings in an airtight container and broth in another, then combine when reheating.

Freezing

You can freeze the broth and soy curls mixture, but dumplings don’t freeze as well because they get mushy. For the best texture, freeze the components separately if needed. Thaw the broth and soy curls overnight in the fridge before reheating gently, then add freshly made dumplings if possible.

Reheating

Gently reheat your soup in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if it looks thickened too much. If you stored dumplings separately, pop them in just before serving to warm through without becoming overcooked. Microwave is fine too, but stovetop reheating preserves texture best.

FAQs

Can I substitute soy curls in this Vegan Chicken and Dumplings Recipe?

Absolutely! Soy curls are great for that chewy "chicken" texture, but seitan chunks, chickpeas, young jackfruit, or even baked tofu work wonderfully here. Just keep in mind that some options may alter the flavor or texture slightly, but all bring delicious results.

Is this recipe gluten-free?

Not as written, but it's easy to adapt! Swap the all-purpose flour for a gluten-free blend like King Arthur Measure for Measure or Bob’s Red Mill 1:1 gluten-free flour. You might need to tweak the dough consistency since gluten-free flours behave differently, but the soup base remains the same.

Can I make this dish oil-free?

For sure! Instead of vegan butter or oil, use extra broth or water to sauté the vegetables. Stir constantly to avoid sticking or burning. Using a high-quality nonstick pot really helps keep things smooth without oil.

What’s the best way to reheat leftovers without drying out the dumplings?

Heat the broth slowly on low-medium heat and add a splash of liquid as needed. If dumplings were stored separately, warm them individually and combine just before serving. This keeps dumplings tender and prevents them from turning hard or gummy.

Can I prepare this recipe in advance?

You can prep the components separately — for instance, soak the soy curls and chop vegetables the day before. Dumpling dough can be made ahead and kept covered at room temperature briefly, but for best results, cook dumplings fresh right before serving to keep them fluffy and light.

Final Thoughts

This Vegan Chicken and Dumplings Recipe quickly became one of my absolute favorites for comforting meals any time of year. It’s simple, tasty, and completely satisfying — a real hug in a bowl. Don’t hesitate to dive in and customize it to your liking because it’s just that forgiving and welcoming of creativity. Trust me, once you make this, you’ll find yourself coming back to it again and again. Happy cooking and even happier eating!

Vegan Chicken and Dumplings Recipe

Ingredients You'll Need