Vegan Chicken and Dumplings Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add soy curls: Add the rehydrated soy curls along with any remaining soaking liquid into the boiling soup. Stir well.
- Simmer: Reduce heat to medium-low to maintain a gentle simmer with small bubbles.
- 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.
- 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.
- 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.
- 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
