Vegan Chicken and Dumplings

5 from 9 votes

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

Prep Time10

Cook Time15

Course: Entrees, Soups, vegan lunch

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 178kcal

Author: Kathy Carmichael

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.

Video

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