Vegan Chicken and Dumplings Recipe

Introduction

This vegan chicken and dumplings recipe is a comforting, hearty meal perfect for cozy nights. Made with soy curls and fluffy vegan dumplings, it’s full of rich flavors and easy to prepare. You’ll love this 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. Cover the soy curls with vegan chicken broth and press down to coat evenly. Add water if needed. Let them sit until ready to add to the soup.
2. Step 2: Melt the vegan butter in a large nonstick pot over medium-high heat. If using oil or no oil, adjust accordingly by adding broth or water as needed while cooking.
3. Step 3: Add diced onion, 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 the veggies look coated.
5. Step 5: Add dried thyme, black pepper, and the broth to the pot. Stir well and bring to a boil.
6. Step 6: While the broth heats, prepare the dumpling dough. In a medium bowl, whisk together flour, baking powder, salt, thyme, and black pepper. Make a well in the center and pour in water and coconut milk or melted fat. Mix until a cohesive dough forms, adding more flour if too wet. Cover with a towel until ready.
7. Step 7: Add the rehydrated soy curls and any remaining broth from the soaking 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, form about 8 dumplings from the dough. Drop them one at a time into the simmering pot, spacing them slightly apart.
10. Step 10: Ladle broth over the dumplings, cover the pot, and simmer for 15-20 minutes. Remove the lid occasionally to ladle broth over the dumplings to keep them moist. Dumplings are done when firm and not gummy inside.
11. Step 11: Turn off the heat and stir in the canned coconut milk or cream. Serve warm and enjoy.

Tips & Variations

• For gluten-free dumplings, substitute all-purpose flour with your preferred gluten-free blend.
• Use vegetable broth instead of vegan chicken broth if desired.
• To make this recipe oil-free, use additional broth or water while cooking the vegetables instead of butter or oil.
• Smaller dumplings will cook faster, so adjust cooking time accordingly.
• The powder from the soy curl package can be saved and added to sauces or chili for extra flavor.

Storage

Refrigerate leftover soup and dumplings separately for up to 3-4 days. When reheating, combine them in a bowl and microwave, or heat gently on the stovetop over medium-low heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute soy curls with another ingredient?

Yes, you can use shredded jackfruit, seitan, or even mushrooms as a substitute, though the texture may vary slightly.

How do I know when the dumplings are cooked through?

The dumplings should feel firm to the touch and resemble a baked biscuit inside when cut open. Avoid overcooking to prevent them from becoming hard.

Vegan Chicken and Dumplings Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This Vegan Chicken and Dumplings recipe offers a comforting, hearty plant-based twist on the classic dish. It features rehydrated soy curls simmered in a flavorful vegan chicken broth with tender vegetables, topped with fluffy, herb-spiced vegan dumplings made from coconut milk and flour. Perfect for cozy dinners, this recipe is both satisfying and nourishing.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4–6 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), as needed
• 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 from the package bottom. Pour 3 cups of vegan chicken broth over them, pressing down to coat evenly. Add water if needed. Let sit 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. If oil-free, use broth or water a tablespoon at a time to prevent sticking.
3. Add veggies: Add diced onions, celery, and carrots to the pot. Stir frequently for 3 minutes until softened. Add minced garlic and cook 30 seconds more.
4. Add flour: Sprinkle the flour over the vegetables and stir constantly for 30-40 seconds until the veggies are coated and the flour is absorbed.
5. Add spices and broth: Stir in dried thyme, black pepper, and 3-4 cups of vegan chicken broth. Bring to a boil.
6. Make dough: In a medium bowl, whisk together flour, baking powder, salt, thyme, and black pepper. Create a well and add water and coconut milk or melted butter/oil. Mix into a cohesive dough, adding flour if too wet. Cover with a towel until ready.
7. Add soy curls: Add rehydrated soy curls and any leftover broth from the bowl to the pot. Stir well.
8. Simmer: Reduce heat to medium-low to maintain a strong simmer with small bubbles.
9. Make dumplings: Using a large cookie scoop, form about 8 dumplings from the dough and drop them carefully into the simmering pot, leaving space for them to expand.
10. Cook: Spoon broth over the dumplings, cover the pot, and simmer for 15-20 minutes. Remove the lid occasionally to baste dumplings with broth to prevent drying. Check for firmness; dumplings should feel like baked biscuits inside.
11. Serve: Turn off heat and stir in the canned coconut milk. Serve hot and enjoy your comforting vegan chicken and dumplings.
12. Store: Refrigerate leftover soup and dumplings separately for 3-4 days. Reheat combined in microwave or on stovetop over medium-low heat.

Notes

• Soy curls can be substituted with shredded jackfruit, shredded oyster mushrooms, or seitan for different textures.
• Use homemade or store-bought vegan chicken or vegetable broth for best flavor.
• For oil-free version, substitute vegan butter/oil with additional broth or water while cooking veggies.
• To make gluten-free, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
• If coconut milk is not preferred, use cashew cream or a soy-based cream substitute.
• Adjust salt to taste, especially if using salted broth or stock.

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