The Ultimate Comfort Food: Vegan Chicken and Dumplings
The ULTIMATE Comfort Food: Vegan Chicken and Dumplings! is a medium American recipe that serves 4. 551 calories per serving. Recipe by Andrew Bernard | The Nard Dog Cooks on YouTube.
Prep: 20 min | Cook: 33 min | Total: 1 hr 8 min
Cost: $11.03 total, $2.76 per serving
Ingredients
- 2 stalks Celery (including leaves, diced)
- 2 pieces Carrots (cut lengthwise then diced into small rectangles)
- 1 piece Onion (medium, small dice)
- 2 sprigs Fresh Thyme (leaves stripped, divided (half for sauté, half for finishing))
- 2 cloves Garlic (minced)
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Parsley
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Dried Basil
- 0.5 teaspoon Dried Thyme
- 0.5 teaspoon Dried Rosemary
- 0.5 teaspoon Allspice
- 1 pinch Sage (ground)
- 1 pinch Black Pepper (ground)
- 2 cups All-Purpose Flour (for dumplings, sifted)
- 2 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper (ground, for dumpling mix)
- 1 pinch Nutmeg
- 0.75 cup Dairy‑Free Milk (e.g., almond or oat milk, for dumpling batter)
- 4 tablespoons Vegan Butter (softened, adds fat for tender dumplings)
- 2 tablespoons Olive Oil (for sautéing vegetables)
- 3 tablespoons All-Purpose Flour (for thickening soup)
- 4 cups Vegetable Broth (low‑sodium preferred)
- 1 cup Coconut Milk (full‑fat canned, adds richness)
- 1 cup Frozen Green Peas
- 1 can (15 oz) Canned Chickpeas (drained and rinsed)
Instructions
Prep Vegetables
Dice the celery (including leaves), cut carrots lengthwise then dice into small rectangles, and dice the onion into a small dice.
Time: PT10M
Make Spice Blend
In a small bowl whisk together onion powder, dried parsley, garlic powder, dried basil, dried thyme, dried rosemary, allspice, a pinch of sage, and a pinch of black pepper.
Time: PT2M
Combine Dry Dumpling Ingredients
In a medium mixing bowl add 2 cups all‑purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground black pepper, and a pinch of nutmeg. Stir to distribute evenly.
Time: PT3M
Make Dumpling Batter
Pour ¾ cup dairy‑free milk and 4 tablespoons softened vegan butter into the well. Gently stir until the mixture forms a shaggy, biscuit‑like dough. Do not overmix.
Time: PT5M
Sauté Vegetables
Heat 2 tablespoons olive oil in the Dutch oven over medium heat. Add the carrots, celery, onion, and the fresh thyme sprigs. Cook, stirring occasionally, until the onion becomes translucent (3–5 minutes).
Time: PT5M
Add Garlic and Spice Blend
Stir in the minced garlic and the prepared spice blend. Cook for about 2 minutes, allowing the aromatics to release.
Time: PT2M
Thicken the Soup Base
Whisk in 3 tablespoons all‑purpose flour and cook for 1 minute to eliminate raw flour taste.
Time: PT1M
Add Liquids and Simmer
Gradually pour in 4 cups vegetable broth and 1 cup canned coconut milk, whisking to combine. Bring the mixture to a gentle simmer.
Time: PT5M
Add Peas and Chickpeas
Stir in 1 cup frozen green peas and the drained chickpeas. Continue to simmer gently for 10 minutes.
Time: PT10M
Cook Dumplings
Using a cookie scoop or spoon, drop small dollops of the dumpling batter (about 8‑10) into the simmering soup. Spoon a little broth over each dumpling, cover the pot, and let them cook for 10 minutes until puffed and cooked through.
Time: PT10M
Serve
Ladle the soup with dumplings into bowls and enjoy while hot.
Time: PT2M
Nutrition Facts
- Calories
- 551
- Protein
- 28 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 10 g
Dietary info: Vegan, Dairy‑Free, Plant‑Based
Allergens: Gluten, Coconut
Ingredient Substitutions
- Instead of Celery: Celery root, Fennel
- Instead of Carrots: Parsnips, Sweet potatoes
- Instead of Onion: Leeks, Shallots
- Instead of Fresh Thyme: Dried thyme
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Dried Parsley: Fresh parsley (1 tbsp)
- Instead of Garlic Powder: Fresh garlic (2 cloves)
- Instead of Dried Basil: Fresh basil (1 tsp)
- Instead of Dried Thyme: Fresh thyme (1 tsp)
- Instead of Dried Rosemary: Fresh rosemary (1 tsp)
- Instead of All-Purpose Flour: Gluten‑free all‑purpose flour
- Instead of Dairy‑Free Milk: Dairy‑free yogurt (for oil‑free version)
- Instead of Vegan Butter: Extra‑virgin olive oil (4 tbsp), Dairy‑free yogurt (4 tbsp)
- Instead of Olive Oil: Canola oil
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Vegetable Broth: Homemade vegetable stock
- Instead of Coconut Milk: Other dairy‑free milk (1 cup)
- Instead of Frozen Green Peas: Fresh peas (1 cup)
- Instead of Canned Chickpeas: Cooked white beans
Equipment Needed
- Dutch Oven (5‑quart)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Mixing Bowl (medium)
- Whisk
- Wooden Spatula (optional)
- Cookie Scoop (or tablespoon) (optional)
Critical Steps — Do Not Skip
- Do not overmix the dumpling batter; it should remain shaggy.
- Ensure dumplings are small and evenly sized for uniform cooking.
- Cover the pot while dumplings simmer to trap steam.
- Layer fresh and dried herbs for depth of flavor.
Chef Tips from the Video
- Layer fresh thyme at the start for bright flavor and add a few fresh leaves at the end for a fresh finish.
- Use a cookie scoop for perfectly uniform dumplings – it saves time and ensures even cooking.
- Spoon a little broth over each dumpling right after dropping them in; this helps them set and puff evenly.
Troubleshooting
Dumplings are dense and heavy.
Mix the batter gently and avoid over‑working; add a splash more dairy‑free milk if the dough is too dry.
Soup is too thin.
Whisk in an additional tablespoon of flour or let the soup simmer uncovered for a few minutes to reduce.
Dumplings fall apart in the broth.
Make sure the batter is thick enough; if it’s too wet, add a tablespoon of flour. Also, keep the broth at a gentle simmer, not a rolling boil.
Soup is overly salty.
Add a splash of unsweetened almond milk or more coconut milk to balance, and consider adding a peeled potato to absorb excess salt (remove before serving).
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Soup (without dumplings) freezes well for up to 2 months; freeze dumplings separately on a tray, then transfer to a bag.
Room temperature: Do not store at room temperature; cool to room temperature before refrigerating.
Make-Ahead Tips
- Dice the vegetables and store them in a sealed bag in the fridge for up to 24 hours.
- Prepare the dumpling batter and keep it covered in the refrigerator; it can sit for up to 2 hours before cooking.
- The soup base (broth, coconut milk, spices) can be made a day ahead and reheated before adding dumplings.
Frequently Asked Questions
What is the cultural significance and history of vegan chicken and dumplings in American cuisine?
Chicken and dumplings originated as a comfort food in the Southern United States, often made with simple pantry staples during tough times. The vegan version keeps the same hearty spirit while replacing meat with plant‑based proteins, reflecting modern dietary trends and the growing popularity of plant‑based comfort dishes.
What are the traditional regional variations of chicken and dumplings in American cuisine?
In the South, dumplings are usually fluffy biscuit‑style drops; in the Midwest, they may be rolled and sliced like noodles. Some regions add cornmeal or potatoes to the dumpling dough. This vegan recipe follows the Southern fluffy‑drop style but can be adapted with regional twists.
How is chicken and dumplings traditionally served in Southern American households?
It is typically served hot in a deep bowl, often accompanied by crusty bread or cornbread for sopping up the broth. The dish is a staple for family gatherings, especially during colder months or after a long day of work.
What occasions or celebrations is chicken and dumplings traditionally associated with in American culture?
Chicken and dumplings is a classic comfort dish for family dinners, Sunday meals, and holiday gatherings like Thanksgiving leftovers. It’s also popular for potlucks and casual get‑togethers because it can be made in one pot and feeds a crowd.
How does chicken and dumplings fit into the broader American comfort food tradition?
It embodies the American comfort food ethos of using inexpensive, readily available ingredients to create a filling, warming meal. The dish showcases the tradition of turning simple pantry items into a satisfying, soul‑nourishing stew.
What are the authentic traditional ingredients for chicken and dumplings versus acceptable vegan substitutes?
Traditional recipes use chicken broth, chicken meat, butter, and all‑purpose flour. In this vegan version, vegetable broth, canned chickpeas for protein, coconut milk for richness, and vegan butter replace the animal‑based components while preserving texture and flavor.
What other American side dishes pair well with vegan chicken and dumplings?
Serve with a simple green salad, roasted Brussels sprouts, or cornbread. A side of collard greens or sautéed kale also adds a nutritious contrast to the creamy soup.
What makes vegan chicken and dumplings special or unique in American cuisine?
It retains the nostalgic, comforting qualities of the classic dish while being entirely plant‑based, making it accessible to vegans and those reducing meat consumption. The layered herb technique adds depth that many traditional versions lack.
What are the most common mistakes to avoid when making vegan chicken and dumplings?
Common errors include overmixing the dumpling batter (which creates tough dumplings), making the dumplings too large (they won’t cook through), and boiling the soup too vigorously, which can break the dumplings apart. Follow the timing and gentle simmer guidelines for best results.
Why does this vegan chicken and dumplings recipe use both fresh and dried herbs for flavor layering?
Fresh herbs provide a bright, immediate aroma that shines when added toward the end, while dried herbs release deeper, concentrated flavors during the cooking process. Layering both creates a more complex and balanced taste profile.
Can I make vegan chicken and dumplings ahead of time and how should I store it?
Yes. Prepare the soup base and chill it; keep the dumpling batter separate in the refrigerator. Reheat the soup, then drop fresh dumplings in and cook for the final 10 minutes. Store leftovers in airtight containers in the fridge for up to 3 days.
What texture and appearance should I look for when the dumplings are done cooking?
The dumplings should be puffed, light, and slightly golden on the surface. When cut open, the interior should be fluffy and fully cooked with no raw flour taste. They should float on the broth without sinking.
What does the YouTube channel Andrew Bernard | The Nard Dog Cooks specialize in?
The YouTube channel Andrew Bernard | The Nard Dog Cooks focuses on approachable, plant‑based comfort food recipes, often adapting classic dishes into vegan versions with clear step‑by‑step tutorials.
How does the YouTube channel Andrew Bernard | The Nard Dog Cooks' approach to vegan American cooking differ from other vegan cooking channels?
Andrew Bernard emphasizes flavor layering with both fresh and dried herbs, uses simple pantry staples, and often demonstrates how to make classic American comfort foods vegan without sacrificing texture. His relaxed, home‑kitchen style sets him apart from more polished, technique‑heavy channels.
Last updated: August 30, 2026
