Vegan chicken cobbler is a delectable plant-based version of the popular dish. It features tender chunks of soy curls, a tasty sauce, and your favorite vegetables. Topped with a golden, biscuit-like vegan dough, it’s a cruelty-free twist on a comforting favorite.
What is Vegan Chicken Cobbler?
Vegan chicken cobbler might be the best plant-based based comfort food ever. We enjoyed it. It makes excellent leftovers for the next day, too. The soy curls, especially when rehydrated in vegetable broth, are so close to real chicken chunks. Sometimes, comfort food is just what’s needed. One of my go-to dishes when I need carb therapy is Cheesy Mushroom Pasta, followed by a dessert of Maple Tahini Double Chocolate Muffins.
What’s in Vegan Chicken Cobbler?
Vegan chicken cobbler is a delightful dish that brings together the best of savory goodness and comforting flavors. It starts with tender chunks of soy curls simmered in a delicious sauce, mingling with veggies like broccoli, carrots, peas, and onions that add freshness. But the real star is the topping! Picture a fluffy, biscuit-like dough lovingly placed over the chicken mixture. As it bakes, the dough turns golden brown and oh-so-crispy, creating a delightful contrast to the rich, savory filling. One bite, and you’re in for a flavorful experience that’ll make your taste buds happy!
How to Make Chicken Cobbler Plant-Based
The plant-based version of chicken cobbler follows the recipe for regular chicken cobbler pretty close. The difference is we’ve substituted soy curls for the real chicken and we also use a vegetable broth and some nutritional yeast for the chicken flavor in the sauce.
Soy curls: Soy curls are strips of soy goodness and make a great meat substitute. They’re made from whole soybeans, cooked and stretched into long, chewy strips. They soak up flavors like a sponge, making them perfect for plant-based recipes. Soy curls work perfectly here, giving a fairly close replica of chicken.
Vegetable broth: Vegetable broth is a flavorful liquid made by simmering vegetables, herbs, and spices in water. It’s like a savory potion that adds depth to soups, stews, and other recipes. I’ve used a store-bought version here that’s on the yellower side so that it seems more “chickeny.” A little bit of nutritional yeast and some spices adds even more flavor.
Vegetables: Take your pick, broccoli, peas, carrots, cauliflower, green beans, and onions. All are delicious here.
Biscuit dough: The biscuit dough adds a delightful, flaky crust to this comforting dish, making it an absolute crowd-pleaser. Get ready for a comforting and delicious treat!
What you’ll love about this vegan chicken cobbler recipe
Comfort Food: This is straight-up plant-based comfort food; that’s all there is to it. It’s creamy and carby and delicious. It’s great for dinner. It saves well for leftovers the next day, too.
Easy to Make: Also super easy to make, this recipe comes together in less than 10 minutes, and then you bake it, and it’s done.
Easy to Make!
This recipe is easy to make. Start by blanching your vegetables in some heated vegetable broth mixed with nutritional yeast, garlic powder, and onion powder, with a bit of salt and pepper. I’ve noticed there’s a brown vegetable broth that tends to feature a lot of mushrooms and be more of a “beefy” broth and then a yellower broth that’s more like chicken. Either will work here, but I used the yellow. Then add the soy curls and let them fully rehydrate. Finally, mix in a cornstarch slurry to thicken the sauce or gravy. Then pour it all into a baking dish, like this …
Make the Biscuit Dough
Next, mix up the biscuit dough, which only takes a few minutes. I used a gluten-free flour mix and made my biscuit topping with some shredded vegan cheese mixed in as well.
Spoon the biscuit dough onto the vegetables and soy curls and spread evenly. Bake at 375 degrees F for about 35 minutes, until the dough begins to brown and the gravy is bubbly. Let stand for a few minutes before serving.
Vegan Chicken Cobbler RECIPE
- 2 cups mixed vegetables (your choice of broccoli, onions, carrots, potatoes, peas, green beans, corn, etc.)
- 1 cup dry soy curls
- 3 cups vegetable broth
- 1 tablespoon Better than Bouillon paste
- 1 1/2 tablespoons nutritional yeast
- 1 1/2 tablespoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon basil
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1/2 cup vegetable broth
- 1/4 cup gluten free flour
- 1 1/2 cups all purpose gluten-free flour mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutritional yeast
- 1 cup plant-based milk
- 1 cup plant-based cheese shreds
- Add your chosen vegetables and the vegetable broth to a large saucepan. Bring to a simmer over medium heat. Let simmer for a few minutes until the vegetables are slightly softened. Add in the soy curls, nutritional yeast, and spices. Let simmer for a few minutes.
- Make a slurry from a half cup of vegetable broth and a quarter cup of gluten-free flour and stir into the vegetables, soy curls, and broth. The broth will become like gravy. Remove from heat.
- Pour the vegetables, soy curls, and gravy into an 8 x 8 baking dish.
- Sift together all the dry ingredients for the biscuit dough in a medium mixing bowl. Then, stir in the milk until it's a loose, shaggy mixture. Last, fold in vegan cheese shreds until evenly distributed.
- Scoop out the biscuit dough onto the top of the vegetables, soy curls, and gravy.
- Bake at 350 degrees F for 35 to 40 minutes until the biscuit topping is browned and cooked through.
- Let rest for a few minutes before serving.
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
Anthony's Premium Nutritional Yeast Flakes, 1 lb, Fortified, Gluten Free, Non GMO, Vegan
KOOV Ceramic Bakeware, 8x8 Baking Dish, Square Baking Pan, Ceramic Baking Dish, Brownie Pans for Cake Dinner, Kitchen, Texture Series (Aegean)
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.