Vegan Chicken and Dumplings | Cathy’s Vegan Kitchen

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Published by: by Cathy Carmichael · This post may contain affiliate links.

Vegan Chicken and Dumplings Comfort food is made in one pot on the stove. This vegan chicken and dumplings recipe is thick, creamy and decadent. And it only takes 30 minutes from start to finish.

A bowl of vegan chicken and dumplings on the counter with a slice of bread.

I love soup! And the creamier, the better. These vegan chicken and dumplings are a thick soup in a savory broth loaded with vegetables and potato gnocchi. This vegan chicken and dumplings recipe is easy for a weeknight meal or holiday celebration and takes less than 30 minutes!

Jump:

For this vegan chicken and dumpling soup, I use gnocchi as potato dumplings. However, chickpeas (chicken) and various vegetables combine to make a delicious thick soup or stew.

Broth or gravy is made without any nuts or plant milk. Instead, spices are the key to a flavorful, thick soup.

What is Gnocchi?

Despite popular belief, gnocchi is not pasta. Instead, gnocchi are made of potatoes and formed into dumplings. Although usually served as an entree with a variety of sauces, gnocchi work wonderfully in soups and stews. In addition, most gnocchi are oil-free and vegetarian.

Gnocchi are available on the shelf, vacuum-sealed, refrigerated or frozen in the pasta section of most grocery stores.

A bowl of chicken and dumpling soup with breadcrumbs

Oil-free Gnocchi brand

Varieties of Gnocchi

  • Classic potato gnocchi (some varieties contain eggs, oil, and cheese, so check the label)
  • Sweet potato gnocchi
  • Gluten-free gnocchi
  • Cauliflower Gnocchi

Recipe ingredients

Vegan Chicken and Dumplings Recipe Ingredients: Gnocchi. Mushrooms, carrots, celery, chickpeas, onions, peas, vegetable broth, white wine, thyme, poultry seasoning, nutritional yeast, and cornstarch.
  • Potato Dumplings: Gnocchi is an Italian dumpling. These pillowy soft dumplings are traditionally made with potatoes and flour. However, you can find all kinds of gnocchi made with cauliflower, sweet potato, pumpkin, and gluten-free versions.
  • Chickpeas: Chickpeas are the “chicken” in this Vegan Chicken and Dumplings recipe.
  • Celery: Celery makes an aromatic base for many Western soups and sauces. The natural saltiness and slight bitterness of the celery add depth of flavor to the mirepoix. Some people even include celery root in the mix to add intensity and earthiness to the dish.
  • Carrots: I used heirloom carrots for a variety of bright colors. Carrots impart a sweet taste when cooked.
  • Mushrooms: I used sliced ​​cremini mushrooms, but baby portobello mushrooms are also great in this soup recipe.
  • Beans: Peas are a good source of vitamins C and E, zinc and other antioxidants that strengthen your immune system.
  • White Onion: White onion has a strong flavor but is mellowed by cooking and caramelizing the onion.
  • Vegetable Broth: I buy a lot of organic vegetable broth from Costco because I use it so often.
  • White wine: The wine should be simmered with the food or sauce to enhance the flavor of the dish.
  • Poultry Seasoning: All chicken seasoning vegan contains it tHyme, sage, marjoram, rosemary, black pepper and nutmeg. Other mixes may contain celery seed, celery salt, and sometimes ground cloves.
  • Nutrition Facts: Nutritional yeast provides a cheesy flavor and helps thicken the broth.
  • Cornstarch: Cornstarch is used as a thickening agent in the recipe.
  • Thyme: I used fresh thyme as a garnish.

Substituting recipe ingredients

  • Instead of gnocchi, make dumplings with a vegan-friendly dumpling mix like Bisqueak.
  • White beans are sometimes substituted for chickpeas in recipes.
  • If you prefer alternative meat products, choose a vegan chicken product instead of chickpeas.
  • Fennel is often used when celery is not available.
  • Choose any mushroom. If you don’t like mushrooms, try eggplant.
  • Canned, frozen or fresh peas can be used. Lima beans and broad beans are similar in texture and flavor to peas.
  • Yellow onion replaces white onion in recipes.
  • Apple juice or white grape juice are excellent substitutes for white wine in recipes. Or, skip the wine altogether.
  • Try soy sauce, tamari, liquid aminos, or white miso paste to replicate the cheesy, nutty, umami flavors of nutritional yeast.
  • Potato starch or arrowroot powder replaces cornstarch in this vegan chicken and dumplings recipe.

How to Make Vegan Chicken and Dumplings

Saute the onion, celery and carrots in a pot on the stove.

In a large pot, saute onion, celery, and carrots until onions are translucent. Then, add the mushrooms and stir to combine.

Add the white wine and cook until the mushrooms are browned and the moisture has dissipated. Next, add the chickpeas, peas, nutritional yeast, chicken seasoning, garlic powder, and vegetable broth (minus ½ cup).

Using ½ cup reserved vegetable broth, add cornstarch and stir until dissolved.

Add the gnocchi and bring to a boil in a pot on the stove

Bring mixture to a boil, and add gnocchi and vegetable broth/cornstarch mixture. Stir to combine.

Reduce heat to medium-high and simmer for 3 minutes. The broth thickens as it heats. Remove the pan from the stove and stir again.

Garnish with fresh thyme.

Vegan Chicken and Dumplings in a Bowl Recipe

Recipe FAQs

What can I add to my chicken and dumpling broth to thicken it?

If you want to thicken the soup base of the vegetarian chicken and dumplings, you should do so before adding your dumplings. Take about ⅓ cup of the liquid and put it in a bowl. Next, whisk 2 teaspoons of cornstarch into this liquid. When the mixture is smooth, pour it into the soup bowl and stir.

Same as gnocchi dumplings?

Basically, gnocchi is a form of dumping and, of course, is not exclusive to Italy. But their light, airy texture and full potato flavor make them unique pastas with a long history of classic European cuisine.

Can you overcook gnocchi?

Add to boiling soup ingredients to cook gnocchi and cook for 3 minutes. As soon as they float to the surface, they are done. If you overcook the gnocchi, they will become mushy.

Vegan Chicken and Dumplings Soup in a Bowl

advice

  • This is a one-pot meal in 20 minutes, so choose a large pot.
  • Cut the vegetables in the same size, so that they cook evenly.
  • When roasting onions, celery and carrots, use a small amount of vegetable stock or water if the vegetables stick to the bottom of the pan.
  • There is no need to cover the ingredients for cooking in this recipe.
  • If using shelf-stable gnocchi, add it to the simmering soup ingredients for the last 3 minutes and remove the pot from the heat.
  • Frozen gnocchi may take longer to cook. Follow the total cooking time on the selected gnocchi package and add the gnocchi to the simmering soup ingredients for that specified time.
  • Serve with toasted crusty bread to pull around the bottom of the bowl. I love sourdough bread from Costco.
  • Reheat leftovers in the oven, microwave or stovetop. You may need to add additional vegetable broth to loosen some ingredients.
  • Vegan Chicken and Dumplings will keep covered in the fridge for 3-4 days.
  • Freeze this dish for up to 3 months. I recommend thawing completely before reheating.
  • If you love gnocchi, try Tomato Gnocchi Soup, Vegan Gnocchi Soup, Tuscan Gnocchi, or Sheet Pan Gnocchi.

If you love comfort food, vegetarian chicken and dumplings are comfort food in a bowl in 20 minutes!

Try these vegan comfort foods

If you like this chicken and dumplings recipe, give us a 5-star review and comment below. We want to hear from you!

📖 Recipe

Vegan Chicken and Dumplings

Cathy Carmichael

Vegan Chicken and Dumplings Comfort food is made in one pot on the stove. This vegan chicken and dumplings recipe is thick, creamy and decadent. And it only takes 30 minutes from start to finish.

Q. Time 10 minutes

cooking time 15 minutes

course Entrees, soups, vegan lunches

cuisine US

serving 6

calories 178 kcal

instructions

  • Sauté onion, carrot and celery in a large pot over medium heat until onion is translucent.

  • Add the mushrooms and cook for a few minutes.

  • Add the white wine and cook until the mushrooms are browned and the moisture has dissipated. Next, add the chickpeas, peas, nutritional yeast, chicken seasoning, garlic powder, and vegetable broth (minus ½ cup).

  • Use ½ cup reserved vegetable broth and add the cornstarch and stir until dissolved.

  • Increase the heat to high, and bring the mixture to a boil.

  • Add gnocchi and vegetable broth/cornstarch mixture. Stir to combine.

  • Reduce heat to medium-high and simmer for 3 minutes.

  • The broth thickens as it heats. Remove the pan from the stove and stir again.

  • Garnish with fresh thyme. And serve with crusty bread.

Comment

  • This is a one-pot meal in 20 minutes, so choose a large pot.
  • Cut the vegetables in the same size, so that they cook evenly.
  • When roasting onions, celery and carrots, use a small amount of vegetable stock or water if the vegetables stick to the bottom of the pan.
  • This recipe does not cover ingredients for cooking.
  • If using shelf-stable gnocchi, add it to the simmering soup ingredients for the last 3 minutes and remove the pot from the heat.
  • Frozen gnocchi may take longer to cook. Follow the total cooking time on the selected gnocchi package and add the gnocchi to the simmering soup ingredients for that specified time.
  • Serve with toasted crusty bread to pull around the bottom of the bowl. I love sourdough bread from Costco.
  • Reheat leftovers in the oven, microwave or stovetop. You may need to add additional vegetable broth to loosen some ingredients.
  • Vegan Chicken and Dumplings will keep covered in the fridge for 3-4 days.
  • Freeze this dish for up to 3 months. I recommend thawing completely before reheating

nutrition

Worship: 6gCalories: 178kcalSugars: 34gProtein: 8gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fats: 0.1gMonounsaturated fats: 0.02gSodium: 276mgPotassium: 319mgFiber: 5gSugar: 3gVitamin A: 316IUVitamin C: 12mgCalcium: 40mgIron: 4mg


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