Vegan Chicken and Dumplings Recipe

Introduction

This comforting vegan chicken and dumplings recipe brings all the warmth of a classic stew without any animal products. Made with flavorful soy curls and tender dumplings, it’s perfect for cozy nights in or when you need a hearty, plant-based meal.

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
• 3-4 cups vegan chicken broth (or vegetable broth), as desired
• ½ – ¾ cup canned full fat coconut milk or cream
• For the 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
• ½ cup room temperature or warm water
• ½ cup canned full fat coconut milk or cream (or melted vegan butter or oil)

Instructions

1. Step 1: Rehydrate 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 evenly. Add water if needed and let sit until ready to cook.
2. Step 2: Melt the vegan butter or heat oil in a large nonstick pot over medium-high heat. If going oil-free, add broth or water a tablespoon at a time to prevent sticking and stir constantly.
3. Step 3: Add diced onions, celery, and carrots to the pot. Stir frequently for 3 minutes until slightly softened. Add minced garlic and cook for 30 seconds more.
4. Step 4: Sprinkle the flour over the vegetables and stir continuously for 30-40 seconds until the vegetables look coated and slightly thickened.
5. Step 5: Stir in dried thyme, black pepper, and 3-4 cups of broth. Bring mixture to a boil.
6. Step 6: Meanwhile, prepare the dumpling dough by whisking flour, baking powder, salt, thyme, and pepper in a medium bowl. Make a well in the center and pour in water and coconut milk or melted butter/oil. Mix until dough forms, adjusting flour if too wet. Cover with a towel until ready.
7. Step 7: Add the rehydrated soy curls and any remaining broth from the bowl into 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, drop about 8 evenly sized dough balls into the simmering pot, giving them space to expand. Cover the pot and ladle broth over dumplings occasionally to keep them moist.
10. Step 10: Simmer dumplings for 15-20 minutes until firm to the touch. Test one by cutting it open; it should resemble a baked biscuit inside, not gummy.
11. Step 11: When dumplings are cooked, turn off heat and stir in the remaining canned coconut milk or cream. Serve hot and enjoy.

Tips & Variations

• Substitute soy curls with shredded jackfruit or oyster mushrooms for a different texture.
• Use gluten-free flour blends to make both the soup and dumplings gluten-free.
• For an oil-free version, replace the butter with extra broth and stir frequently to prevent sticking.
• Add fresh herbs like parsley or sage for extra flavor.
• Smaller dumplings cook faster, so adjust cooking time accordingly if you make mini dumplings.

Storage

Store leftover soup and dumplings separately in airtight containers in the refrigerator for 3-4 days. Reheat combined in a microwave or on the stovetop over medium-low heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of broth instead of vegan chicken broth?

Yes, vegetable broth works well as a substitute and will still provide a rich flavor to the soup.

How can I make this recipe oil-free?

Skip the vegan butter or oil and add broth or water a tablespoon at a time while cooking the vegetables, stirring frequently to prevent sticking.

Vegan Chicken and Dumplings Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

This comforting Vegan Chicken and Dumplings recipe features rehydrated soy curls simmered in a flavorful vegan chicken broth with aromatic vegetables and herbs. Tender vegan dumplings made from a simple flour dough are cooked right in the rich broth, resulting in a hearty, plant-based twist on a classic soul-warming stew.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Soup

• 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
• 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
• 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 powder at the bottom of the package. Pour 3 cups of vegan chicken broth over the soy curls and press them down so they are fully coated. Add a bit of water if needed. Allow them to soak until ready to add to the soup.
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 water to sauté if oil-free.
3. Add veggies: Add the diced onion, celery, and carrots to the pot and stir frequently for 3 minutes until softened. Add minced garlic and cook for 30 seconds longer.
4. Add flour: Sprinkle in the 4 tablespoons of all purpose flour and stir constantly for 30-40 seconds until the vegetables are coated and the flour is absorbed.
5. Add spices and broth: Stir in dried thyme, black pepper, and 3 to 4 cups of vegan chicken broth. Bring the mixture to a boil.
6. Make dough: In a medium bowl, whisk together the flour, baking powder, salt, thyme, and black pepper. Create a well in the center and pour in the water and coconut milk/cream (or melted vegan butter/oil). Mix until a cohesive dough forms. Add more flour if too wet. Cover with a towel until ready.
7. Add soy curls: Add the rehydrated soy curls along with any remaining soaking liquid into the boiling soup. Stir well.
8. Simmer: Reduce heat to medium-low to maintain a gentle simmer with small bubbles.
9. Make dumplings: Using a large cookie scoop or spoon, scoop out approximately 8 evenly sized dough balls. Drop them one at a time into the simmering soup, giving them space to expand slightly.
10. Cook dumplings: Ladle broth over the dumplings and cover the pot. Simmer for 15-20 minutes, occasionally uncovering to baste the dumplings with broth. Dumplings are done when firm and biscuit-like inside without being gummy or hard.
11. Serve: Turn off the heat and stir in the canned coconut milk or substitute for creaminess. Serve the vegan chicken and dumplings hot and enjoy.
12. Store: Refrigerate leftovers separately for 3-4 days. Reheat dumplings and soup together in the microwave or on the stovetop over medium-low heat.

Notes

• Soy curls can be substituted with shredded king oyster mushrooms or textured vegetable protein (TVP) if preferred.
• Use low sodium vegetable broth if you want to control salt intake.
• For oil-free version, use water or broth to sauté vegetables instead of vegan butter or oil.
• To make gluten-free, substitute all-purpose flour with a gluten-free all-purpose blend suitable for baking.
• Full fat coconut milk adds richness; for lighter option, use light coconut milk or cashew cream.
• Adjust salt to taste, especially if broth is salted.

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