This vegan take on a classic comfort dish gives you the warm, savory flavors of chicken and dumplings without any animal products. Crumbled firm tofu stands in for chicken, soaking up the herby broth. Soft, pillowy dumplings float on top with tender carrots, peas, and corn. The aroma is homey and inviting, the texture creamy and satisfying. It’s an easy weeknight meal that feels like a hug in a bowl.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~395 kcal
- Protein: ~17 g
- Carbohydrates: ~55 g
- Fat: ~9 g
- Fiber: ~4 g
- Sugar: ~3 g
- Sodium: ~550 mg
Why Make This Vegan Chicken and Dumplings
This recipe brings cozy comfort in a plant-based package. It’s quick to pull together, uses simple pantry ingredients, and yields a thick, savory broth with tender dumplings. The tofu absorbs flavor and gives a firm, chewy texture that mimics shredded chicken. This dish is great for chilly nights, feeding a family, or making ahead for easy leftovers.
How to Make Vegan Chicken and Dumplings
You’ll sauté aromatics, brown crumbled tofu, simmer vegetables in broth, then drop in a simple dumpling batter. Cover and steam the dumplings until they puff and cook through. Finish with a little seasoning and serve hot for the best aroma and texture.
Ingredients:
- 1 block of firm tofu, crumbled
- 1 cup vegetable broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (for dumplings)
- 1 cup almond milk
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
Step 1: Preparation
Heat a large pot over medium heat. Prepare the tofu by draining and crumbling it into bite-sized pieces. Dice the onion and mince the garlic. Measure out the mixed vegetables and have your vegetable broth ready.
Step 2: Sautéing Aromatics and Tofu
Add the olive oil to the pot. Once hot, add the diced onion and minced garlic. Sauté until the onion turns translucent and smells sweet, about 4–5 minutes. Add the crumbled tofu to the pot. Cook for 3–4 minutes, stirring, and season with salt, pepper, and dried thyme so the tofu picks up the flavors.
Step 3: Simmering the Vegetables and Broth
Add the mixed vegetables and pour in the vegetable broth. Bring the mixture to a gentle simmer. Taste the broth and adjust salt and pepper as needed. Keep the pot at a low simmer while you make the dumpling batter.
Step 4: Mixing and Adding Dumplings
In a bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Stir in the almond milk until just combined into a sticky batter. Use a spoon to drop dollops of batter onto the simmering broth. Cover the pot and let the dumplings steam for 15–20 minutes. Do not lift the lid during this time. The dumplings are done when they are puffed and cooked through in the center.
How to Serve Vegan Chicken and Dumplings
Ladle into deep bowls so each serving gets a mix of broth, dumplings, tofu, and vegetables. Garnish with chopped fresh parsley or a sprinkle of black pepper. Serve with crusty bread for dipping or a simple side salad for a lighter meal. This dish works well for family dinners, potlucks, or a cozy solo meal with leftovers for lunch.
How to Store Vegan Chicken and Dumplings
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days. Dumplings will soften over time but remain tasty.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over low heat, stirring occasionally. Add a splash of vegetable broth or water if the soup thickens. Microwave reheating works too; heat in short intervals and stir.
Expert Tips for Perfect Vegan Chicken and Dumplings
- Use firm tofu and press it briefly to remove excess water for better texture. Crumble it by hand for an irregular, “shredded” look.
- Do not overmix the dumpling batter. Stir until just combined to keep dumplings light and tender.
- Keep the simmer gentle. A rolling boil can break up dumplings and make them dense.
- For richer flavor, use a high-quality vegetable broth or add a splash of soy sauce for umami.
- Taste and adjust salt after adding broth and tofu. Tofu absorbs salt and can dilute flavor.
- If dumplings are raw in the middle after 20 minutes, simmer another 5 minutes with the lid on.
- For gluten-free options, substitute a 1-to-1 gluten-free flour blend and watch for slightly different texture.
Delicious Variations
- "Chicken" Style: Add vegan chicken strips or seitan instead of tofu for a chewier bite.
- Creamy Version: Stir in 1/2 cup coconut milk or unsweetened cashew cream at the end for a creamier broth.
- Herb Boost: Use fresh rosemary and sage along with thyme for a holiday twist.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for warmth.
- Root Veg Upgrade: Replace some mixed veg with diced potatoes or parsnips for a heartier stew.
Frequently Asked Questions
Q: Can I use silken tofu instead of firm tofu?
A: I don’t recommend silken tofu. It’s too soft and will break down into the broth. Firm or extra-firm tofu holds texture better and mimics shredded chicken.
Q: How do I make the dumplings fluffier?
A: Don’t overmix the batter. Use cold almond milk and drop the batter quickly into a gently simmering broth. Steam with the lid on without lifting for the cooking time.
Q: Can I make the recipe soy-free?
A: Yes. Replace tofu with chickpeas or a soy-free vegan chicken substitute. Adjust seasoning because different proteins absorb salt differently.
Q: My dumplings are doughy in the center. What happened?
A: That usually means they needed more time. Keep them covered and simmer gently for another 5–10 minutes. Make sure the batter pieces are not too large.
Q: Can I prepare parts of this ahead of time?
A: Absolutely. Sauté the tofu and vegetables and refrigerate the mixture for up to 24 hours. Make the dumpling batter just before cooking and add it when you reheat the base.
Q: Is there a way to make the broth thicker?
A: For a thicker broth, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering broth before adding dumplings. Cook until slightly thickened.
Conclusion
This vegan chicken and dumplings recipe delivers warm, savory comfort with simple ingredients and friendly steps. It fills the kitchen with savory herb and onion aromas, and the dumplings come out soft and satisfying. If you want inspiration or a variation from another home cook, check this classic version at Vegan Chicken and Dumplings – Nora Cooks. Give it a try — it’s a cozy, reliable meal that’s easy to make and easy to love.
Print
Vegan Chicken and Dumplings
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vegan twist on a classic comfort dish, featuring crumbled firm tofu in a savory broth with soft, pillowy dumplings and mixed vegetables.
Ingredients
- 1 block of firm tofu, crumbled
- 1 cup vegetable broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (for dumplings)
- 1 cup almond milk
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preparation: Heat a large pot over medium heat. Drain and crumble the tofu, dice the onion, and mince the garlic. Prepare the mixed vegetables and broth.
- Sautéing Aromatics and Tofu: Add olive oil to the pot. Once hot, add onion and garlic; sauté until translucent (4-5 mins). Add crumbled tofu, cook for 3-4 mins, and season with salt, pepper, and thyme.
- Simmering the Vegetables and Broth: Add mixed vegetables and pour in vegetable broth. Bring to a gentle simmer, tasting and adjusting seasonings as necessary.
- Mixing and Adding Dumplings: In a bowl, whisk flour, baking powder, and salt. Stir in almond milk until just combined. Drop dollops of batter onto simmering broth. Cover and steam for 15-20 minutes without lifting the lid.
Notes
For best results, use firm tofu and do not overmix the dumpling batter. Adjust seasonings to taste. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering and Steaming
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 0mg
