Print

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.

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), 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

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