Southern-Style Vegan Seitan "Chick'n" & Dumplings

This comforting, soul-warming classic brings all the rich, savory goodness of traditional Southern chicken and dumplings without a drop of dairy, meat, or soy. By using shredded seitan for a convincing, meaty "chick'n" texture and a rich, seasoned vegetable broth base, this dish delivers deep, savory flavor in every bite.

Ingredients

For the Rich Broth & Seitan "Chick'n":

• 8 to 10 oz prepared seitan (torn or sliced into bite-sized "chicken" strips or chunks)
• 2 tablespoons olive oil (or vegan butter)
• 1 medium red onion, finely diced
• 3 stalks celery, diced
• 3 large carrots, sliced into rounds
• 4 cloves garlic, minced
• 6 cups rich vegetable broth (ensure no soy is listed in ingredients)
• 1 teaspoon poultry seasoning (thyme, sage, rosemary, black pepper)
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• Salt and freshly cracked black pepper to taste
  

For the Soy-Free Creaminess:

• 1 cup raw cashews (soaked in boiling water for 20 minutes, then drained) or 1 can full-fat coconut milk (for a nut-free option)
• 1 cup water (if using cashews)
• 2 tablespoons nutritional yeast (for that savory depth)
  

For the Fluffy Rolled Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 tablespoons cold vegan butter (cut into small cubes)
• 3/4 cup unsweetened, soy-free plant milk (oat or almond milk work wonderfully)
  

Instructions

1. Brown the Seitan & Build the Veggies

1. Sear the Seitan: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add your torn seitan strips and sauté for 5 to 6 minutes until lightly browned and slightly golden on the edges. Remove the seitan and set it aside temporarily.
   
2. Sauté the Veggies: In the same pot, add the diced onion, celery, and carrots. Cook for 5 minutes until softened and fragrant. Stir in the minced garlic, poultry seasoning, smoked paprika, salt, and pepper, cooking for another 1 minute.
   

2. Simmer the Broth

1. Pour in the 6 cups of vegetable broth, return the browned seitan strips to the pot, and drop in the bay leaf.
   
2. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes so the seitan absorbs all those wonderful savory spices.
   
3. Make the Cream Blend: While the soup simmers, blend the soaked cashews (or coconut milk), water, and nutritional yeast in a high-speed blender until completely smooth and creamy. Stir this rich mixture into the simmering pot.
   

3. Mix and Roll the Dumplings

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
   
2. Cut the cold vegan butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
   
3. Pour in the plant milk and stir gently just until a soft dough forms. Do not over-mix!
   
4. Turn the dough out onto a well-floured surface. Roll it out to about 1/4-inch thickness, then cut into rustic strips or squares using a pizza cutter or knife.
   

4. Cook to Perfection

1. Bring the soup back to a gentle simmer. Drop the dumpling strips into the pot one by one, stirring gently so they don't stick together.
   
2. Cover the pot with a tight-fitting lid and let it simmer on medium-low heat for 15 to 18 minutes without lifting the lid so the steam cooks the dumplings through.
   
3. Remove from heat, discard the bay leaf, taste and adjust seasoning with extra black pepper or salt if needed, and let it rest for 5 minutes before serving.
   

Chef's Note: Garnish with fresh chopped flat-leaf parsley and serve hot alongside a slice of warm vegan cornbread. Enjoy!