As a kid, every time we went to my Granny’s house it was a known fact that the dinner that was waiting for us after our long drive day was indeed Chicken and Dumplings. My Granny doesn’t consider herself a great cook, she thinks that title is reserved for her mother my great-grandma. However, in my book, she’s an amazing one because she is infamous in our family for this dish. (Well, and her way of transforming canned green beans). Chicken and dumplings is pure comfort food as I’ve grown up. It is the kind of meal that feels like a hug in a bowl, and the idea of finding a way to recreate that without chicken and pay homage to my Granny was something I was really excited about. Jackfruit turned out to be the perfect answer. When you cook it low and slow in a rich, savory broth, it pulls apart into tender shreds that carry all the flavor of the dish in the most satisfying chicken-esque way.
Young green jackfruit from a can is what you want here. It is neutral enough to take on whatever flavors you cook it in, and the texture after a long simmer is genuinely remarkable. Shred it with two forks as it cooks down and you will end up with something that is almost impossible to distinguish from the real thing, especially once it is nestled in a thick, creamy broth with soft dumplings on top. You can order these cans online, and if you have a Sprouts or Whole Foods nearby, thats where I pick them up typically in the Nashville area! (RIP to them no longer being at Trader Joes! TJ’s if you are reading this, BRING THEM BACK PLEASE I BEG OF YOU).
The broth is what makes this dish. You want it to be rich and savory with that classic chicken and dumplings flavor — celery, carrots, onion, garlic, a good amount of vegetable broth, and thyme and bay leaf for depth. A roux or a splash of plant-based cream at the end is what gives it that thick, luscious quality that makes every spoonful so comforting.
The dumplings are simple and drop-style, which means no rolling or cutting. These are a little different than how my granny makes them, but until I procure that recipe from her, these work and are close enough. Just a quick biscuit batter dropped by spoonfuls directly onto the simmering broth, covered, and cooked until they are fluffy and cooked through. Do not lift the lid while they steam by the way, that trapped moisture is what makes them tender rather than dense.
This is the kind of meal I make when I need a meal that reminds me of my childhood at Granny’s, or when the weather turns, or when I just need something that feels genuinely nourishing. It is entirely plant-based, completely satisfying, and honestly one of my favorite recipes on the whole site due to my sentimental little heart. I hope it becomes a cold-weather staple for you too, and that you think of my Granny when you make it, since this is all in her honor. Tag me @herbyeats if you can when you make this, if you choose to post about it!
Vegetarian “Chicken” and Dumplings (using Green Jackfruit)
Equipment
- Large pot or Dutch oven
- Mixing bowl
- Whisk
Ingredients
For the Soup:
- 2 tbsp 28g butter (or olive oil)
- 1 medium yellow onion diced (about 150g)
- 2 medium carrots diced (about 150g)
- 2 celery stalks diced (about 120g)
- 3 garlic cloves minced (about 9g)
- 1 tsp dried thyme
- 1 tsp dried sage or poultry seasoning
- 1 bay leaf
- ½ tsp turmeric
- 6 cups 1420ml low-sodium vegetable broth
- 1 cup 240ml plant-based milk or cream (optional, for richness)
- 2 cups about 300g shredded jackfruit (canned in brine, rinsed and drained) — or substitute 2 cups chopped mushrooms (oyster or king trumpet) or store-bought plant-based chicken strips
- ½ cup 75g frozen peas
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
For the Dumplings:
- 1½ cups 180g all-purpose flour
- 2 tsp 8g baking powder
- ½ tsp 3g baking soda
- ½ tsp 3g salt
- 2 tbsp 28g cold butter, cubed
- ¾ cup 180ml buttermilk (or plant milk + 1 tsp vinegar for a dairy-free swap)
- 2 tbsp 6g fresh chives or parsley, chopped (optional)
Instructions
- Prep the “chicken”: if using jackfruit, shred with your fingers and squeeze out excess brine. If using mushrooms, chop or shred. Set aside.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, carrot, and celery. Sauté 5-7 minutes until softened.
- Add the garlic, thyme, sage, bay leaf, and turmeric. Cook 1 minute until fragrant.
- Stir in the jackfruit or mushrooms. Season with salt and pepper.
- Pour in the vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture until crumbly. Stir in the buttermilk and herbs just until combined — the batter will be thick and sticky, and that’s correct.
- Stir the peas and plant milk/cream (if using) into the soup.
- Drop spoonfuls of the dumpling dough gently onto the bubbling soup. Cover the pot and simmer, without lifting the lid, for 15-20 minutes, until the dumplings are fluffy and cooked through.
- Remove the bay leaf. Taste and adjust seasoning.
- Ladle into bowls and top with fresh parsley.
Video
@herbyeater If you know me, you know I love my granny. She’s just the best. Across the board. I made this version of her Chicken and Dumplings because it feels like comfort and home and it feels like her, and I hope if you try this you also feel that way too. 🤍 (PS- this makes for absolutely fantastic “heal me I need to feel better ASAP” food too.) #vegetarian #healthycomfortfood #herbyeats #plantbasedrecipes #veganrecipes #jackfruit
♬ Come and Get Your Love (Single Version) – Redbone
Notes
“Chicken” options: Jackfruit gives a shreddy, pulled texture; mushrooms lean earthier and more savory; store-bought plant-based chicken is the quickest route if you want less prep.
Don’t lift the lid while the dumplings steam, as that’s what keeps them fluffy instead of gummy.
Storage: Keeps in the fridge for up to 3 days. Dumplings soften on reheat but still taste great — reheat gently on the stovetop rather than the microwave to avoid blowing them out.