Vegan chicken and dumplings is comfort food made simply 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.
I love soup! And the creamier, the better. This vegan chicken and dumplings is 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 a holiday celebration and takes less than 30 minutes!
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For this vegan chicken and dumplings soup, I use gnocchi as the potato dumplings. However, the chickpeas(chicken) and various vegetables combine to create a savory thick soup or stew.
The broth or gravy is made without any nuts or plant milk. Instead, the seasonings are the key to the delectable, thick soup.
What is Gnocchi?
Despite popular belief, gnocchi is not pasta. Instead, gnocchi is made of potatoes and formed into dumplings. Although generally served as an entree with various sauces, gnocchi works wonderfully in soups and stews. In addition, most gnocchi is oil-free and vegan.
Gnocchi is available in the pasta section on the shelf, vacuum-sealed, refrigerated, or frozen in most grocery stores.
Oil-Free Gnocchi Brands
- Bella Terra Organic Potato Gnocchi
- Sanniti Potato Gnocchi
- Delallo Gluten-Free Gnocchi
- Bartenura Potato Gnocchi
- Tuscanini Potato Gnocchi ( mini gnocchi great for soup)
Varieties of Gnocchi
- Classic potato gnocchi (some varieties contain egg, oil, and cheese, so check the label)
- Sweet potato gnocchi
- Gluten-free gnocchi
- Cauliflower Gnocchi
Recipe Ingredients
- Potato Gnocchi: Gnocchi is an Italian dumpling. These pillowy soft dumplings are traditionally made with potato & flour. However, you can find all kinds of gnocchi made with cauliflower, sweet potatoes, pumpkin, and gluten-free versions.
- Chickpeas: Chickpeas are the "chicken" in this vegan chicken and dumplings recipe
- Celery: Celery creates an aromatic foundation for many Western soups and sauces. Celery's natural saltiness and slight bitterness add depth of flavor to mirepoix. Some people even include celery root in the mix to add to the intensity and earthiness of the dish.
- Carrots: I used heirloom carrots for the various bright colors. Carrots provide a sweet taste when cooked.
- Mushrooms: I used sliced cremini mushrooms, but baby portobello mushrooms are also great in this soup recipe.
- Peas: 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 mellows when cooked with teh onion and caramelizes.
- Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it.
- White Wine: The wine should simmer with the food or sauce to enhance the dish's flavor.
- Poultry Seasoning: All poultry seasoning is vegan It contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Other blends may contain celery seed, celery salt, and occasionally ground cloves.
- Nutritional Yeast: Nutritional yeast supplies a cheesy taste and helps to thicken the broth.
- Cornstarch: Cornstarch is used as a thickening agent in the recipe.
- Thyme: I used fresh thyme as a garnish.
Recipe Ingredient Substitutions
- Instead of gnocchi, make the dumplings with a vegan-friendly dumpling mix, like Bisquick.
- 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 if celery isn't 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 taste to peas.
- Yellow onions replace white onions in recipes.
- Apple juice or white grape juice are excellent options for substituting 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-like flavor of nutritional yeast.
- Potato starch or arrowroot powder replaces cornstarch in this vegan chicken and dumplings recipe.
How to Make Vegan Chicken and Dumplings
In a large pot, saute the onions, celery, and carrots until the onions are translucent. Then, add the mushrooms and stir to combine.
Add the white wine and cook until the mushrooms brown and the moisture dissipates. Next, add the chickpeas, peas, nutritional yeast, poultry seasoning, and vegetable broth (minus ½ cup).
Use the ½ cup reserved vegetable broth, add the cornstarch, and stir until dissolved.
Bring the mixture to a boil, and add the gnocchi and vegetable broth/cornstarch mixture. Stir to combine.
Reduce the temperature to medium-high and continue boiling for 3 minutes. The broth thickens as it heats. Remove the pan from the stove and stir again.
Garnish with fresh thyme.
Recipe FAQs
If you want to thicken the soup base of the vegan chicken and dumplings, you'll need to do it before you add in your dumplings. Take about ⅓ cup of the liquids and place it into a bowl. Next, whisk 2 teaspoons of cornstarch into this liquid. Once the mixture is smooth, pour it into the soup pot and stir.
Essentially, gnocchi is a form of dumpling and, of course, not exclusive to Italy. But their light, airy texture and full potato flavor make them unique pasta with a long history in classic European cuisine.
Add to the 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 gnocchi, they will turn to mush.
Tips
- This is a one-pot meal in under 20 minutes, so choose a large pot.
- Cut the vegetables into similar sizes, so they cook evenly.
- When sauteing the onions, celery, and carrots, use a small amount of vegetable broth or water if the vegetables stick to the bottom of the pan.
- The ingredients do not need to be covered to cook in this recipe.
- If using shelf-stable gnocchi, add it to the boiling 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 chosen gnocchi package, and add the gnocchi to the boiling soup ingredients for that specified time.
- Serve with toasted crusty bread to drag around the bottom of the bowl. I like sourdough bread from Costco.
- Reheat leftovers in the oven, microwave, or on the stovetop. You may need to add additional vegetable broth to loosen up some ingredients.
- Vegan chicken and dumplings will last in the refrigerator for 3-4 days covered.
- Freeze this dish for up to 3 months. I suggest thawing entirely before reheating.
- If you love gnocchi, try tomato gnocchi soup, vegan gnocchi soup, Tuscan gnocchi, or Sheet Pan Gnocchi.
If you love comfort food, vegan chicken and dumplings are comfort food in a bowl in under 20 minutes!
Try These Vegan Comfort Foods
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📖 Recipe
Vegan Chicken and Dumplings
Ingredients
- 16 ounces gnocchi oil-free (package sizes vary between 15-17.5 ounces; close enough is fine)
- 1 white onion, diced
- 3 stalks celery, diced
- 8 ounces sliced mushrooms
- 3 heirloom carrots sliced into equal sized coins, approximately ¼ inch each
- 1 cup peas fresh, frozen, or canned
- 4 cups low-sodium vegetable broth reserve ½ cup
- ½ cup nutritional yeast
- ¼ cup white wine
- 2 teaspoons poultry seasoning
- 1 Tablespoon cornstarch + ½ cup reserved vegetable broth
- 1 15 ounce can chickpeas, drained
- 3 sprigs fresh thyme leaves removed from stalks (set aside for garnish)
Instructions
- In a large pot over medium heat, saute the onions, carrots, and celery until the onion is translucent.
- Add the mushrooms and cook for a few minutes.
- Add the white wine and cook until the mushrooms brown and the moisture dissipates. Next, add the chickpeas, peas, nutritional yeast, poultry seasoning, garlic powder, and vegetable broth (minus ½ cup).
- Use the 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 the gnocchi and vegetable broth/cornstarch mixture. Stir to combine.
- Reduce the temperature to medium-high and continue boiling 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.
Notes
- This is a one-pot meal in under 20 minutes, so choose a large pot.
- Cut the vegetables into similar sizes, so they cook evenly.
- When sauteing the onions, celery, and carrots, use a small amount of vegetable broth or water if the vegetables stick to the bottom of the pan.
- The ingredients are not covered to cook in this recipe.
- If using shelf-stable gnocchi, add it to the boiling 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 chosen gnocchi package, and add the gnocchi to the boiling soup ingredients for that specified time.
- Serve with toasted crusty bread to drag around the bottom of the bowl. I like sourdough bread from Costco.
- Reheat leftovers in the oven, microwave, or on the stovetop. You may need to add additional vegetable broth to loosen up some ingredients.
- Vegan chicken and dumplings will last in the refrigerator for 3-4 days covered.
- Freeze this dish for up to 3 months. I suggest thawing entirely before reheating
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Deb Z
If we reheat this soup, won't the gnocchi turn to mush?
Kathy Carmichael
Hi Deb, no, the gnocchi do not turn to mush. They get stiff again when frozen or refrigerated and soften back up again when you reheat the soup.
carrie meyer
You forgot the measurement for the garlic powder...thanks
Kathy Carmichael
Hi Carrie, this recipe has poultry seasoning, nutritional yeast, poultry seasoning, and thyme. However, fresh garlic or garlic powder would be a wonderful addition.