Vegetarian Chicken and Dumplings Recipe: Hearty Herb-Infused Broth and Fluffy Bites

I developed this recipe to capture the comforting essence of classic chicken and dumplings without the meat. The key lies in a rich, herb-infused broth that forms the perfect base for tender, fluffy dumplings.

By using hearty mushrooms or plant-based chicken substitutes, we achieve that satisfying texture and depth of flavor. The dumplings drop right into the simmering broth, soaking up all the savory goodness as they cook.

What results is a bowl of hearty broth filled with tender vegetarian “chicken” pieces and pillowy dumplings. Each bite delivers the same warmth and comfort as the traditional version.

This dish proves that vegetarian meals can be just as rich and satisfying. The process is straightforward, with most of the time spent letting flavors meld together.

Ingredients for Vegetarian Chicken and Dumplings

Pantry staples and fresh herbs create a comforting, meat-free take on classic comfort food.

The plant-based chicken substitute is key here. Daiya or Gardein brands work well—look for the shredded style if you want that pulled texture. For mushrooms, cremini (baby bellas) have more depth than white button. Whole Foods has a good selection of both. Fresh herbs matter: thyme and rosemary should be vibrant green, not wilted or yellowing (the good stuff, not the sad grocery store bunches).

No plant-based chicken? Extra mushrooms or shredded jackfruit work in a pinch. Out of fresh herbs? Dried at one-third the amount, but add them earlier in cooking. For the dumplings, all-purpose flour is standard, but white whole wheat works too (texture will be slightly denser). Milk can be swapped for any dairy milk you have on hand.

Broth keeps 4-5 days in the fridge, but make the dumplings fresh—they turn gummy when stored. Leftovers reheat beautifully, though. Dumpling dough can be prepped 1 day ahead (keep it covered in the fridge). The herbs? Wrap in damp paper towels and they’ll last 1 week.

Step-by-Step Instructions for Vegetarian Chicken and Dumplings

Here’s the method that brings together a rich broth and pillowy dumplings without missing a beat.

Step 1: Build the Herb-Infused Broth Base

In a large pot or Dutch oven, combine the 8 cups Vegetable Broth, 12 oz Plant-Based Chicken Substitute, 8 oz Cremini Mushrooms, 1 whole Sweet Onion, 2 whole Carrots, 2 whole Celery Stalks, 4 cloves Garlic Cloves, 3 whole Fresh Thyme Sprigs, 1 whole Fresh Rosemary Sprig, and 1 whole Bay Leaf. I like to add a pinch of the 1 tsp Salt and 0.5 tsp Black Pepper here to jumpstart the flavor.

Bring everything to a boil over medium-high heat, then reduce to a gentle simmer. Let it cook for 20-25 minutes until the vegetables are tender and the broth has taken on a deep, aromatic quality. You’ll smell the herbs and garlic working their magic—that’s your sign it’s ready.

Step 2: Prepare the Dumpling Dough

While the broth simmers, whisk together the 2 cups All-Purpose Flour and 1 tbsp Baking Powder in a medium bowl. This gives the dumplings their lift and fluffiness. In a separate bowl, combine the 3 tbsp Unsalted Butter (melted and slightly cooled) and 0.75 cup Whole Milk.

Pour the wet ingredients into the dry and stir with a wooden spoon just until the dough comes together. It should be shaggy and slightly sticky—don’t overmix, or you’ll end up with tough dumplings. The dough will look rough, but that’s exactly how it should be at this stage.

Step 3: Drop and Steam the Dumplings

Once the broth is ready, remove the Fresh Thyme Sprigs, Fresh Rosemary Sprig, and Bay Leaf from the pot. Taste the broth and adjust the seasoning with the remaining salt and black pepper if needed. Bring the broth back to a gentle simmer.

Using a tablespoon or small cookie scoop, drop golf-ball-sized portions of the dumpling dough directly into the simmering broth. I like to space them out so they have room to expand. Cover the pot tightly with a lid and let them steam for 15-18 minutes. Resist the urge to peek—the steam is what makes them light and fluffy.

Step 4: Finish and Serve

After 15-18 minutes, the dumplings should be puffed and cooked through. To check, insert a toothpick into the center of a dumpling—it should come out clean. Remove the pot from the heat and let it sit covered for 2-3 minutes to allow the dumplings to set fully.

Ladle the dumplings and broth into bowls, making sure each serving has a generous mix of the plant-based chicken, mushrooms, and vegetables. The broth should be rich and aromatic, with the dumplings soaking up all that herby goodness. Serve hot and enjoy the comforting, hearty flavors in every bite.

Creative Variations of vegetarian chicken and dumplings

Mushroom-Only Version

Swap the plant-based chicken for 16 oz mixed mushrooms—cremini, shiitake, and oyster for texture variety. Sauté them first in 1 tbsp olive oil with the onions for deeper umami flavor before adding to the broth. 🍄

Coconut Curry Twist

Add 1 can (14 oz) coconut milk and 2 tbsp red curry paste to the broth for a Thai-inspired version. Use lemongrass instead of rosemary and add 1 tbsp lime juice at the end. The dumplings will soak up the creamy, spiced broth beautifully.

Herb Dumpling Variation

Mix 1 tbsp chopped fresh parsley and 1 tsp dried dill into your dumpling dough for extra herbiness. I also like adding ½ tsp garlic powder to the dry ingredients for a subtle kick. These pair especially well with the original broth.

Gluten-Free Adaptation

Use a 1:1 gluten-free flour blend with ½ tsp xanthan gum for the dumplings. The texture will be slightly denser, so add 2 extra tbsp milk to the dough. King Arthur’s blend works best in my tests. 💡

Spicy Southwestern Style

Stir 1 tsp smoked paprika and ½ tsp cayenne into the broth. Add 1 diced poblano pepper with the onions and use cilantro as a fresh garnish. This version has a wonderful warmth that builds with each bite.

Creamy Broth Upgrade

For a richer base, whisk ¼ cup heavy cream into the finished broth just before adding dumplings. Alternatively, stir in 2 tbsp cream cheese for tanginess. This makes the dish feel extra indulgent while keeping it vegetarian.

Frequently Asked Questions