Vegan Chicken & Dumplings – Plant-Based Instant Pot Recipe

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My teenagers sure have been difficult to please with my fully plant-based meals lately, so I’ve taken to the most realistic comfort food recipes I can find to make them full believers in the superior taste and healing benefits of plants!

If you’re craving a hearty, comforting meal, look no further than vegan chicken & dumplings. This plant-based version of a beloved classic brings together tender veggie chicken dumplings and a savory, creamy broth, perfect for a cozy dinner at home. Whether you’re vegan or simply looking for a meatless version of a favorite comfort food, this vegan chicken dumpling soup hits all the right notes.

Why You’ll Love This Vegan Chicken Dumplings Recipe

This recipe for vegan chicken dumplings is rich in flavor, packed with vegetables, and features protein-rich soy curls that mimic the texture of chicken. The fluffy dumplings and creamy broth create a warming, wholesome dish, great for family meals. Plus, it’s made in the Instant Pot, making the cooking process a breeze.

Origins of Chicken and Dumplings

Chicken and dumplings is a traditional comfort food with deep roots in Southern and Midwestern American cuisine. It likely originated from European settlers who brought their methods of stewing meat with dough to the U.S. During hard times, especially in the South, chicken and dumplings became popular as an affordable, filling meal made with simple ingredients like flour, broth, and chicken. The dish evolved into a staple, with each region offering slight variations in preparation.

Why the Vegan Version is Healthier

This vegan version of chicken and dumplings is a healthier option because it eliminates animal-based ingredients like chicken and butter, which are high in cholesterol and saturated fat. Instead, it uses soy curls and nutrient-rich miso paste for a satisfying protein boost, while nutritional yeast adds B vitamins. The broth is also lighter, containing less fat overall, making this dish heart-friendly and packed with plant-based nutrition. It also includes more fiber from vegetables, contributing to better digestion and overall health.

Key Ingredients in this Vegan “Chicken” & Dumplings

• Soy Curls: These plant-based protein strips give the dish the perfect “chicken” texture. You can easily substitute with seitan or another veggie chicken alternative if preferred.
• Vegetables: Onion, carrots, celery, and garlic create a rich base for the soup. The mix of veggies adds plenty of nutrition and flavor.
• Miso Paste & Nutritional Yeast: These umami-rich ingredients add a savory depth to the broth, making it taste just as hearty as traditional chicken soup.
• Fluffy Dumplings: Made with whole wheat flour and plant-based milk, the dumplings puff up beautifully and complement the creamy broth.

How to Make Vegan Chicken & Dumplings

1. Rehydrate the Soy Curls: Soak the soy curls in warm vegetable broth to soften them. This gives them a tender texture, perfect for mimicking shredded chicken in the soup.
2. Sauté the Vegetables: In the Instant Pot, sauté onions, carrots, celery, and garlic until softened. This forms the flavorful base of the soup.
3. Create the Creamy Broth: Add miso paste, nutritional yeast, thyme, rosemary, and a bay leaf to the broth for rich flavor. Flour and plant-based milk help thicken the soup, making it creamy and comforting.
4. Add the Dumplings: Drop spoonfuls of the dough into the soup. Let the dumplings cook in the broth, soaking up the flavor while they puff up into soft, pillowy bites.

Variations

• For a twist, try making veggie chicken dumpling soup by swapping out the soy curls for your favorite store-bought veggie chicken strips.
• To add more variety, you can mix in seasonal vegetables like peas, corn, or green beans into this chicken veggie dumplings recipe.

Serve & Enjoy

Once the vegan chicken & dumplings are cooked through, serve hot, garnished with fresh herbs for a burst of flavor. This vegan chicken dumplings recipe is perfect for any season, especially when you’re craving something hearty and nourishing.

Whether you’re enjoying a classic take on veggie chicken dumpling soup or trying this dish for the first time, the balance of savory broth, tender soy curls, and fluffy dumplings will have everyone asking for seconds.

Feel free to share this delicious vegan chicken dumplings recipe with family and friends or enjoy it as a comforting meal after a long day!

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Vegan Chicken & Dumplings

This Vegan Chicken & Dumplings recipe uses soy curls for a chicken-like texture, with a creamy broth flavored by miso paste, nutritional yeast, and savory herbs. The fluffy whole wheat dumplings soak up the rich broth, making it a hearty, plant-based version of the classic vegan chicken dumpling soup.

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings 6 large bowls

Calories 270 kcal

Get Recipe Ingredients

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• Rehydrate the Soy Curls: Place the soy curls in a bowl and cover them with warm vegetable broth. Let them sit for 10 minutes to soften. Drain and squeeze out excess liquid. Set aside.

• Sauté the Vegetables: Set your Instant Pot to sauté mode. Add olive oil or vegan butter. Once hot, add the diced onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened.

• Create the Roux: Sprinkle the 2 tablespoons of flour over the sautéed vegetables. Stir well and cook for about 2 minutes to remove the raw flour taste.

• Add Broth and Flavorings: Stir in the nutritional yeast, miso paste, thyme, rosemary, and bay leaves. Slowly pour in the vegetable broth while stirring to avoid lumps. Add the plant-based milk and mix well.

• Add Soy Curls: Add the rehydrated soy curls to the Instant Pot, stirring to combine.

• Pressure Cook: Cancel the sauté mode, secure the lid, and set the Instant Pot to pressure cook on high for 5 minutes. Let the pressure release naturally for about 10 minutes, then perform a quick release.

• Prepare the Dumplings: While the soup is cooking, prepare the dumpling dough. In a mixing bowl, combine the whole wheat flour, baking powder, and salt. Add the plant-based milk and vegan butter, stirring until just combined.

• Cook the Dumplings: After releasing the pressure, switch the Instant Pot back to sauté mode. Drop spoonfuls of the dumpling dough onto the surface of the soup. Cook uncovered for about 10 minutes, or until the dumplings puff up and are cooked through.

• Serve: Ladle the soup into bowls, ensuring each serving includes plenty of soy curls and dumplings. Garnish with fresh herbs if desired.

The recipe above is for a 6qt Instant Pot / Pressure Cooker (we have a large family and enjoy leftovers)! See below for adjustments for a smaller pressure cooker – reduced by about 1/3.
 

Adjustments for a Smaller Instant Pot (4-quart):

If using a 4-quart Instant Pot, reduce the ingredients by 1/3:

• Soy Curls: About 2 2/3 cups
• Vegetable Broth: 8 cups
• Onion: 2/3 large onion
• Carrots: 2
• Celery Stalks: 2
• Garlic: 3 cloves
• Nutritional Yeast: 2 tablespoons
• Miso Paste: 1 1/3 tablespoons
• Thyme: 1 teaspoon
• Rosemary: 1 1/3 teaspoons
• Bay Leaves: 1
• Flour: 1 1/3 tablespoons
• Plant-Based Milk: 1/3 cup

This reduction ensures that the smaller Instant Pot has enough room for cooking while maintaining the same rich flavors and texture.

Nutrition Facts

Vegan Chicken & Dumplings

Serving Size

 

1 large bowl

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Keyword instant pot, instant pot soup