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A white plate with dumplings, chopped veggies, shredded mushroom pieces in place of chicken, green herbs in a thick, white stew. The remaining soup is in a red-white enameled Dutch oven next to it.
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Vegan Chicken and Dumplings

This thick and creamy vegan chicken and dumplings are packed with chewy king oyster mushrooms, nutritious veggies, and natural flavors that will make you crave for seconds before you finish the first bowl! It is also easy to make and ready in 40 minutes, perfect for a filling and satisfying weeknight dinner.
Course Soup
Cuisine Dairy-free, Gluten-free, Mediterranean, Nut-free, Soy-free, Vegan, Vegetarian
Keyword vegan chicken and dumplings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 298kcal
Author Nandi Barta

Equipment

  • Cast-iron Dutch Oven (3-quart / 2.8 liter)
  • Stockpot
  • Potato masher ricer

Ingredients

Vegan Dumplings

  • 7 oz Potatoes cooked
  • 3.5 oz All-purpose flour
  • 1 Tbsp Corn starch
  • ½ tsp Baking powder
  • ½ tsp Thyme (dried)
  • ½ tsp Salt

Vegan Chicken Stew

  • 2 Tbsp Dairy-free butter
  • 1 Onion (small)
  • 4 cloves Garlic
  • 2 Carrots (medium)
  • 2 Celery stalk
  • 7 oz King oyster mushrooms
  • 3.5 oz Green peas (frozen)
  • 3 cup Veggie broth
  • 2 Tbsp Parsley (fresh) chopped
  • 6 sprigs Fresh thyme
  • ½ tsp Mustard powder
  • 2 Bay leaves
  • 1 Tbsp Cornstarch
  • 1 cup Dairy-free milk
  • Salt and Pepper to taste

Instructions

Preparing the ingredients

  • Peel and chop the onion and garlic (finely).
  • Peel and slice carrot, and celery.
  • With the help of a fork tear apart the stem of the king oyster mushrooms. Cut the top part as well to similar size.
  • Peel, cut and cook potatoes.
  • Preparing the dumplings
  • In a bowl, mash cooked potatoes with a fork.
  • Add flour, cornstarch, baking powder, thyme, and salt. Mix with your hands. Knead it until you get a dough.
  • With your hands, form a small ball from the dough (2 Tbsp size). Continue this until you have no more dough left. It should be enouhg for 9 dumplings.

Making vegan chicken and dumplings

  • Preheat your Dutch oven or stockpot over medium heat. Add dairy-free butter and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
  • Add finely chopped garlic. Stir and cook for a minute.
  • Add chopped celery and carrot. Stir and cook for another 4-5 minutes.
  • Add shredded mushrooms, chopped parsley, thyme sprigs, bay leaves, mustard powder, salt and black pepper. Stir well. Cook for 1-2 minutes.
  • Add vegetable broth. Bring the stew to a boil.
  • Gently add the dumplings to the boiling stew. Cook for 5-6 minutes. Increase the heat to ensure it's constantly boiling.
  • In a separate bowl, mix dairy-free milk with cornstarch. Add it to boiling stew and simmer for 2-3 minutes until it gets thickened.
  • Add frozen green peas and cook for 3-4 minutes.

Video

[adthrive-in-post-video-player video-id="68b7w1zl" upload-date="2023-03-27T14:10:09.000Z" name="Vegan Chicken and Dumplings" description="Ready in just 30 minutes, this vegan chicken noodle soup is a perfect one-pot lunch or dinner. It is packed with nutritious veggies, flavorful herbs, and tasty king oyster mushrooms in place of chicken pieces. Making a delicious meal that satisfies the entire family could not be any easier!" player-type="default" override-embed="default"]