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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/vegan-chicken-and-dumplings-recipe/