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Vegan Chicken and Dumplings Recipe

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4.2 from 90 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

Cozy, creamy, and delicious, this Vegan Chicken and Dumplings recipe offers a comforting and hearty plant-based twist on the classic dish. Made with rehydrated soy curls and fluffy vegan dumplings, it’s a perfect easy-to-make meal ready in just 30 minutes, ideal for chilly days or whenever you crave something warm and satisfying.

Ingredients

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)
  • 3/4 teaspoon dried thyme (or any herb you like)
  • 1/4 teaspoon freshly cracked black pepper (or more to taste)
  • 3-4 cups vegan chicken broth (or vegetable broth) (see note 2), add as desired
  • 1/2 - 3/4 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
  • 1/4 - 1/2 teaspoon iodized salt (see note 6)
  • 3/4 teaspoon dried thyme (or any herb you like)
  • 1/4 teaspoon freshly cracked black pepper (or more to taste)
  • 1/2 cup room temperature or warm water
  • 1/2 cup canned full fat coconut milk or cream (or melted vegan butter or olive/avocado oil)

Instructions

  1. Rehydrate soy curls: Add the soy curls to a large bowl, discarding the powder at the bottom of the package. Pour the vegan chicken broth on top, pressing the soy curls down to coat evenly. Add water if needed. Let soak until ready to add to the soup.
  2. Heat vegan butter: Melt the vegan butter in a large nonstick pot or wide dutch oven over medium-high heat. Alternatively, use oil or broth/water for oil-free cooking while stirring constantly.
  3. Add veggies: Add diced onions, celery, and carrots; stir frequently for 3 minutes until slightly softened. Add garlic and cook for 30 seconds more.
  4. Add flour: Sprinkle in the flour, stirring constantly for 30-40 seconds until vegetables are coated and the flour is absorbed.
  5. Add spices and broth: Add dried thyme, black pepper, and broth. Stir well and bring the mixture to a boil.
  6. Make dough: In a medium bowl, whisk flour, baking powder, salt, thyme, and pepper. Make a well, pour in water and coconut milk (or melted butter/oil), and mix into a cohesive dough. Adjust flour if too wet. Cover with a kitchen towel until ready.
  7. Add soy curls: Stir in the rehydrated soy curls with any remaining soaking liquid.
  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, form about 8 equal-sized dough balls and drop them into the simmering soup. Allow some space initially as they will puff up.
  10. Cook dumplings: Ladle broth over dumplings and cover. Simmer for 15-20 minutes, occasionally lifting the lid to ladle broth over tops so they don’t dry out. Dumplings are done when firm and cooked through but not hard.
  11. Serve: Turn off heat and stir in canned coconut milk or substitute. Serve warm and enjoy.
  12. Store: Refrigerate leftovers for 3-4 days. Store dumplings separately for best texture. Reheat combined in microwave or stovetop over medium-low heat until warmed through.

Notes

  • Note 1: Soy curls are the vegan “chicken” base here but can be substituted with seitan chicken chunks, chickpeas, butter beans, young jackfruit, store-bought vegan chicken alternatives, or baked tofu.
  • Note 2: Use Better Than Bouillon No Chicken Base diluted with water for an economical broth or any prepared vegan chicken or vegetable broth. Add poultry seasoning with vegetable broth for a chicken-y flavor.
  • Note 3: For oil-free cooking, use broth or water while sautéing veggies and a good nonstick pot to prevent burning.
  • Note 4: Substitute rice flour or 1:1 gluten-free flour blends for a gluten-free version, though texture may vary.
  • Note 5: Coconut milk can be replaced with cashew cream, sunflower seed cream, or thick non-dairy milk. Unsweetened canned coconut milk is recommended.
  • Note 6: Iodized salt is used; if using sea salt, increase quantity slightly as it is less finely ground.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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