This recipe is a play on one of my favorite veganized recipes: Chicken Noodle Soup | Veganized. In my opinion, chicken and dumplings are the definition of comfort food, and so delicious you’ll be surprised by how easy it is to make!

Growing up, I remember my grandma making chicken and dumplings. It was far from a healthy meal, but it was a favorite comfort food of mine throughout my childhood.

Over the years, I’ve developed a love for integrating nutrition into some of my favorite recipes from my childhood and trying my best to create the same comfort and warmth but veganizing it without compromising on deliciousness.

Most recipes I veganize I try to replicate exactly how I remember them, but for this one I wanted to boost the nutrition and add in lots of comforting colorful vegetables. I flipped my grandma’s chicken and dumpling recipe upside down and incorporated veggies, vegetable broth, and dairy-free milk and butter; and left out the Crisco, cow’s milk, *real* chicken, and dairy butter. It’s a lot different than her original recipe, but it still provides the same comfort, warmth, and satisfaction.

In this recipe I used the Morning Star Chik’n Strips which are my current favorite vegan chicken strips. They provide such a depth and heartiness, you definitely don’t want to leave this ingredient out. You can use whatever type of non-dairy milk you have on hand, I used Silk’s Unsweetened Almond Milk.

If you prefer your chicken and dumplings more on the creamy side, feel free to add in more milk and less vegetable broth.

Another adjustment I made to my childhood chicken and dumpling recipe was creating large round dumplings. My grandma used to make them thin and rectangular, but I thought round dumplings paired with the vegetables a little better.

Feel free to form the dumplings in whatever shape or size you wish! Just remember the cooking time for them would decrease or increase depending on the size. I created golf ball sized dumplings and they needed about 6 minutes to cook all the way through.

If you are wanting to do a little prep work ahead of time, you can store the raw dumplings in the fridge up to a day or two prior to cooking. Just bring them to room temperature before adding them into the pot.

This recipe is perfect for a cold winter night, or to bring to someone that needs a nice warm and comforting meal. It’s warm, filling, delicious, and packed with nutrition compared to your typical chicken and dumplings. You’ll definitely want to add this recipe to your fall and winter