Vegan Chicken and Dumplings Recipe

Introduction

Vegan Chicken and Dumplings is a comforting, hearty dish perfect for chilly days or anytime you crave a warm, satisfying meal. This recipe features tender soy curls simmered in flavorful broth with fluffy dumplings that melt in your mouth. It’s an excellent 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), added as desired
• ½ – ¾ cup canned full fat coconut milk or cream
• 2 cups unbleached all purpose flour (for dumplings)
• 1 tablespoon + 1 teaspoon baking powder
• ¼ – ½ teaspoon iodized salt
• ¾ teaspoon dried thyme (for dumplings)
• ¼ teaspoon freshly cracked black pepper (for dumplings)
• 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 soy curls by placing them in a large bowl, discarding any powder at the bottom of the package. Pour 3 cups of vegan chicken broth over the soy curls and press down so all pieces are coated. Add water if needed. Let sit until ready to add to soup.
2. Step 2: Melt the vegan butter in a large nonstick pot or dutch oven over medium-high heat. If avoiding oil, add broth or water gradually while stirring.
3. Step 3: Add onions, celery, and carrots to the pot. Stir frequently for about 3 minutes until softened. Add minced garlic and cook for 30 seconds more.
4. Step 4: Sprinkle in the 4 tablespoons of flour and stir constantly for 30-40 seconds until the vegetables appear coated in wet flour.
5. Step 5: Add dried thyme, black pepper, and the broth. Stir well and bring the mixture to a boil.
6. Step 6: While waiting for the soup to boil, prepare the dumpling 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 water and coconut milk (or melted butter/oil). Mix until a cohesive dough forms, adding a bit more flour if too wet. Cover with a kitchen towel.
7. Step 7: Add the rehydrated soy curls and any remaining broth into the pot. Stir to combine.
8. Step 8: Reduce heat to medium-low to maintain a gentle simmer with small bubbles.
9. Step 9: Using a large cookie scoop or spoon, form about 8 dumpling balls of equal size and drop them one by one into the simmering soup. Give each some space to avoid sticking initially.
10. Step 10: Ladle broth over the dumplings and cover the pot. Simmer for 15-20 minutes, occasionally removing the lid to baste dumplings and prevent drying. Dumplings should be firm and biscuit-like inside when done.
11. Step 11: Turn off the heat and stir in the canned coconut milk or substitute. Serve warm and enjoy!

Tips & Variations

• Substitute soy curls with shiitake mushrooms or jackfruit for different textures.
• Use gluten-free flour blends to make the dish gluten-free.
• For oil-free cooking, skip vegan butter and use extra broth or water to keep vegetables from sticking.
• Add fresh herbs like parsley or sage for additional flavor.

Storage

Store leftover vegan chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. Keep dumplings separate if possible to maintain texture. When reheating, combine in a bowl and warm in the microwave or gently heat in a saucepan over medium-low heat until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of soy curls?

Yes, shiitake mushrooms or shredded jackfruit make great alternatives and provide similar texture and flavor in this dish.

How can I make this recipe gluten-free?

Replace the all purpose flour in both the soup and dumplings with a gluten-free flour blend suitable for baking. Adjust liquid as needed to achieve proper dough consistency.

Vegan Chicken and Dumplings Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

This comforting Vegan Chicken and Dumplings recipe features rehydrated soy curls simmered in a rich, herb-infused vegan broth with tender vegetables. Fluffy vegan dumplings made with coconut milk add the perfect hearty touch, creating a delicious plant-based twist on a classic comfort food.

• Author: Felix
• 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: Add the soy curls to a large bowl, discarding the powder at the bottom of the package. Pour the 3 cups of vegan chicken broth over the soy curls, pressing them down with a spoon to coat them. Add a bit of water if needed to fully submerge. Let them 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. If using oil or going oil-free, adjust accordingly and stir constantly to prevent sticking or burning.
3. Add veggies: Add diced onion, celery, and carrots to the pot. Stir frequently and cook for about 3 minutes until the vegetables soften slightly. Add minced garlic and cook for an additional 30 seconds.
4. Add flour: Sprinkle the 4 tablespoons of all-purpose flour over the vegetables and stir continuously for 30-40 seconds until the mixture appears coated and slightly thickened.
5. Add spices and broth: Stir in dried thyme, black pepper, and the additional 3-4 cups of vegan chicken broth. Bring the mixture to a boil.
6. Make dough: In a medium bowl, whisk together the dumpling flour, baking powder, salt, dried thyme, and black pepper. Create a well in the center and pour in the water and coconut milk (or alternative fat). Mix until a cohesive dough forms, adding extra flour if too wet. Cover with a kitchen towel until ready to use.
7. Add soy curls: Drain and add the rehydrated soy curls along with any remaining soaking liquid to the pot. Stir to combine.
8. Simmer: Reduce heat to medium-low to maintain a strong simmer with small bubbling.
9. Make dumplings: Using a large cookie scoop or spoon, portion about 8 equal-sized dough balls and gently drop them into the simmering pot, giving them space to expand.
10. Cook: Spoon broth over the dumplings and cover the pot. Simmer for 15-20 minutes, occasionally uncovering to ladle broth over dumplings to keep them moist. Cook until dumplings are firm and biscuit-like inside.
11. Serve: Turn off heat and stir in the coconut milk or chosen substitute. Serve warm and enjoy your hearty vegan chicken and dumplings!
12. Store: Refrigerate leftovers in airtight containers for 3-4 days, storing dumplings separately if possible. Reheat by combining and microwaving or gently warming on stovetop.

Notes

• Soy curls can be substituted with shredded jackfruit or mushrooms for a different texture.
• Vegetable broth can be used instead of vegan chicken broth for a milder flavor.
• To make the recipe oil-free, replace vegan butter with additional broth or water, stirring frequently to prevent sticking.
• Use gluten-free all-purpose flour blends to make the soup and dumplings gluten-free.
• Full-fat coconut milk adds richness but can be replaced with cashew cream or vegan cream alternatives.
• Adjust salt to taste depending on broth sodium content.

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