Introduction: Chick'n & Dumplings

About: 4th Generation Native Utahn; Became vegetarian in 1987 and a vegan for life in 1995. I am a concert junkie and love to attend live music events. I enjoy sci-fi, especially when it comes to Doctor Who (been a f…

A vegan version of it's traditional non-vegan comfort-food counterpart, Chicken & Dumplings.  This is an award-winning recipe and I have received many, many compliments on it over the years.  You may use commercially available chicken style seitan or you can make your own  (

Step 1: Ingredients

8 c water
2-3 vegan bouillon cubes
2-1 LB pkg faux chicken style seitan (or make your own)
1- 10 oz pkg frozen mixed vegetables (peas, corn, carrots, beans, etc.)
1⁄2 onion, diced (red, yellow, white, etc.)
6 celery stalks, diced
4-5 red potatoes, cubed (skins on or off)
2 TBSP vegan margarine
Salt & Pepper, to taste

2 c flour, sifted
4 tsp baking powder
1 c plain unsweetened nondairy milk

Step 2: SOUP

In a big pot, saute onion, celery, and potatoes in a little bit of vegan margarine until just browned.

Step 3:

Add water and bouillon cubes as well as herbs & seasonings. Cover and cook on medium high until potatoes are crisp- tender, about 30 minutes. Reduce heat to low.

Step 4:

Add seitan & mixed vegetables, and continue cooking for another 5 minutes. In the meantime, prepare dumplings.


In a mixing bowl, sift in flour, baking powder & salt. Make a hole in the middle and add nondairy milk & slowly incorporate flour into it, until it is just moistened. Dough will be sticky.

Step 6:

Turn the heat up again and bring the soup to a boil. Drop the dumpling dough from a table spoon into the pot. Allow the mixture to return to a boil. Cover & reduce heat (DON'T lift cover!) Simmer for 12-15 minutes, and serve hot.

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