Vegan Chicken and Dumplings Recipe

Introduction

This vegan chicken and dumplings recipe offers a comforting, hearty meal perfect for cozy days. Made with soy curls and fluffy dumplings, it’s a delightful plant-based twist on a classic favorite.

Ingredients

• 8 ounce bag soy curls
• 3 cups vegan chicken broth (or vegetable broth)
• 6 tablespoons vegan butter (or oil)
• 1 medium yellow or sweet onion, finely diced
• 3 medium carrots, peeled and thinly sliced
• 2-3 celery ribs, thinly sliced
• 2-4 cloves garlic, minced
• 4 tablespoons all purpose flour
• ¾ teaspoon dried thyme
• ¼ teaspoon freshly cracked black pepper (or more to taste)
• 3-4 cups vegan chicken broth (or vegetable broth), add as desired
• ½ – ¾ cup canned full fat coconut milk or cream
• For the Vegan Soup Dumplings:
• 2 cups unbleached all purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• ¼ – ½ teaspoon iodized salt
• ¾ teaspoon dried thyme
• ¼ teaspoon freshly cracked black pepper (or more to taste)
• ½ cup room temperature or warm water
• ½ cup canned full fat coconut milk or cream (or melted vegan butter or olive/avocado oil)

Instructions

1. Step 1: Rehydrate the soy curls by placing them in a large bowl and discarding the powder at the bottom of the package. Pour 3 cups of vegan chicken broth over the soy curls, pressing them down to coat all. Add a little water if needed and let soak until ready to add to the soup.
2. Step 2: Melt vegan butter in a large nonstick pot over medium-high heat. If oil-free, skip butter and stir often while cooking vegetables to prevent sticking.
3. Step 3: Add diced onions, celery, and carrots to the pot. Stir frequently for about 3 minutes until they soften. Add minced garlic and cook for 30 seconds more.
4. Step 4: Sprinkle the flour over the vegetables and stir constantly for 30-40 seconds until the flour is absorbed and coats the veggies.
5. Step 5: Add dried thyme, black pepper, and the initial 3 cups of broth. Stir well and bring the mixture to a boil.
6. Step 6: While waiting for the broth to boil, prepare the dumpling dough. In a medium bowl, whisk together flour, baking powder, salt, thyme, and pepper. Make a well in the center and add water and coconut milk or oil. Mix until the dough is cohesive but not sticky. Cover with a kitchen towel until ready to use.
7. Step 7: Drain the rehydrated soy curls, reserving any leftover broth, and add them to the pot. Stir to combine.
8. Step 8: Reduce heat to medium-low to maintain a strong simmer with small bubbles.
9. Step 9: Using a large cookie scoop or spoon, form about 8 equal dumplings and gently drop them one at a time into the simmering soup. Allow them some space to expand.
10. Step 10: Ladle broth over the dumplings, cover the pot, and simmer for 15-20 minutes. Remove the lid occasionally to ladle broth on top, preventing the dumplings from drying out. Dumplings are done when firm and biscuit-like inside.
11. Step 11: Turn off the heat and stir in the remaining canned coconut milk or cream. Serve the soup warm and enjoy.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for thickening and baking.
• If avoiding oil, use extra broth or water when cooking vegetables and stir frequently to prevent sticking.
• Smaller dumplings will cook faster; keep dumpling sizes consistent for even cooking.
• The soy curl powder discarded during rehydration can be saved for adding extra flavor to sauces or chili.

Storage

Store leftover vegan chicken and dumplings in the refrigerator for 3-4 days. For best texture, keep dumplings separate from the soup. Reheat by combining them in a bowl and microwaving, or warm gently on the stovetop over medium-low heat until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the soy curls with something else?

Yes, other meat alternatives like shredded jackfruit or canned chickpeas can be used, but soy curls provide a similar texture to chicken and rehydrate well.

How can I make this recipe oil-free?

Skip the vegan butter and use broth or water instead, stirring frequently to prevent the vegetables from sticking during cooking.

Vegan Chicken and Dumplings Recipe

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★★★★★

4.8 from 58 reviews

A comforting and hearty vegan version of classic chicken and dumplings using soy curls and a rich vegetable broth. This recipe features tender soy curls simmered with aromatic vegetables and herbs, paired with fluffy, herb-infused dumplings made from scratch. The creamy coconut milk adds a luscious finish, making it perfect for a cozy meal anytime.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Soup

• 8 ounce bag soy curls (see note 1 for substitutions)
• 3 cups vegan chicken broth or vegetable broth (see note 2)
• 6 tablespoons vegan butter or oil (see note 3 to make oil-free)
• 1 medium yellow or sweet onion, finely diced
• 3 medium carrots, peeled and thinly sliced
• 2–3 celery ribs, thinly sliced
• 2–4 cloves garlic, minced
• 4 tablespoons all purpose flour (see note 4 to make gluten-free)
• ¾ teaspoon dried thyme (or any herb you like)
• ¼ teaspoon freshly cracked black pepper (or more to taste)
• 3–4 cups vegan chicken broth or vegetable broth (see note 2), add as desired
• ½ – ¾ cup canned full fat coconut milk or cream (see note 5 for substitutions)

For the Vegan Soup Dumplings

• 2 cups unbleached all purpose flour (see note 4 to make gluten-free)
• 1 tablespoon + 1 teaspoon baking powder
• ¼ – ½ teaspoon iodized salt (see note 6)
• ¾ teaspoon dried thyme (or any herb you like)
• ¼ teaspoon freshly cracked black pepper (or more to taste)
• ½ cup room temperature or warm water
• ½ cup canned full fat coconut milk or cream (or melted vegan butter or olive/avocado oil)

Instructions

1. Rehydrate soy curls: Place the soy curls in a large bowl, discarding the powdered seasoning at the bottom of the package. Pour 3 cups vegan chicken or vegetable broth over the soy curls, pressing them down so they are fully coated. Add water if necessary, and let them soak until ready to use.
2. Heat vegan butter: In a large nonstick pot or wide dutch oven, melt the vegan butter over medium-high heat. Alternatively, use oil or an oil-free cooking method by adding broth or water a tablespoon at a time while stirring to prevent sticking.
3. Add veggies: Add diced onion, celery, and sliced carrots to the pot. Stir frequently for 3 minutes until the vegetables soften. Add minced garlic and cook for 30 seconds more.
4. Add flour: Sprinkle all-purpose flour over the vegetables and stir constantly for 30-40 seconds until the flour is absorbed and the veggies appear coated with a wet flour paste.
5. Add spices and broth: Stir in dried thyme, black pepper, and 3-4 cups of vegan chicken or vegetable broth. Bring the mixture to a boil.
6. Make dough: In a medium bowl, whisk together flour, baking powder, salt, dried thyme, and black pepper. Create a well in the center and pour in water and coconut milk (or melted vegan butter/oil). Mix until a cohesive dough forms, adding more flour if too wet. Cover with a kitchen towel and set aside.
7. Add soy curls: Add the rehydrated soy curls and any remaining soaking broth to the pot. Stir to combine with the soup base.
8. Simmer: Reduce heat to medium-low to maintain a strong simmer with small bubbles.
9. Make dumplings: Using a large cookie scoop or spoon, scoop approximately 8 dumpling-sized balls and gently drop them into the simmering soup, spacing them to prevent sticking initially.
10. Cook dumplings: Ladle broth over dumplings, cover the pot, and simmer for 15-20 minutes. Remove the lid occasionally to baste the tops with broth to prevent drying. Dumplings will be firm and biscuit-like when done.
11. Serve: Turn off the heat and stir in the canned coconut milk or cream. Serve warm and enjoy the comforting vegan chicken and dumplings.
12. Store: Refrigerate leftovers for 3-4 days, storing dumplings separately if possible. Reheat combined in the microwave or on the stovetop until warm.

Notes

• Soy curls can be substituted with textured vegetable protein or rehydrated jackfruit if preferred.
• Use low-sodium vegetable broth to control salt levels.
• For oil-free preparation, substitute vegan butter with water or broth during vegetable sautéing.
• Gluten-free all-purpose flour can replace regular flour in both the soup and dumplings for a gluten-free option.
• Full-fat coconut milk adds creaminess; for a lighter option, use oat milk or cashew cream.
• Adjust salt quantity depending on broth and personal preference.
• Ensure dumplings are not overcrowded to allow proper puffing and cooking.
• Test dumplings by cutting open one; it should be firm and cooked through, not gummy.

Keywords: vegan chicken and dumplings, vegan soup, soy curls recipe, plant-based comfort food, dairy-free dumplings