Vegan Homemade Dumplings in Chicken Soup
Warm up with a comforting bowl of Vegan Homemade Dumplings in Chicken Soup—a plant-based twist on the classic comfort dish. This hearty recipe pairs fluffy, tender dumplings made from all-purpose flour, baking powder, and plant-based milk with a rich and savory vegetable broth infused with garlic, thyme, sage, and bay leaf. Chunky vegetables like carrots, celery, and onion, combined with protein-packed chickpeas, create a wholesome and satisfying soup that’s perfect for chilly evenings. The quick 20-minute prep time and straightforward cooking process make this recipe both beginner-friendly and ideal for family dinners. Garnished with fresh parsley, this vibrant dish delivers all the nostalgia of traditional chicken soup without any animal products, making it a must-try for vegans and those seeking healthier comfort food alternatives.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsweetened plant-based milk
- 2 tablespoons olive oil
- 8 cups vegetable broth
- 1 15-ounce can chickpeas, drained and rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon dried sage
- 0.5 teaspoon pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic, thyme, sage, and bay leaf. Cook for an additional minute until fragrant.
Pour in the vegetable broth and add the drained chickpeas. Season with salt and pepper. Bring to a boil, then reduce the heat to low and let the soup simmer, covered, while you prepare the dumplings.
In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk to combine.
Make a well in the center of the dry ingredients and add the plant-based milk and remaining tablespoon of olive oil. Stir until a soft dough forms, being careful not to overmix.
Gently drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they are firm and cooked through.
Remove the bay leaf from the soup and discard. Adjust seasoning with additional salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 15.5 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 249 mg | 19% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
