Description
A comforting Vegan Chicken and Dumplings recipe that’s quick to prepare, perfect for chilly nights and packed with flavor.
Ingredients
Scale
- 1 cup Soy curls (Rehydrate in broth)
- 4 cups Vegan chicken broth
- 2 tablespoons Vegan butter (Or substitute with olive or avocado oil)
- 1 large Yellow or sweet onion (Finely diced)
- 2 medium Carrots (Diced)
- 2 stalks Celery (Diced)
- 3 cloves Garlic (Minced)
- 3 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1/2 teaspoon Black pepper (Freshly cracked)
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Iodized salt
- 3/4 cup Warm water
- 1 cup Coconut milk or cream (Or melted vegan butter)
Instructions
- Rehydrate the soy curls by placing them in a large bowl filled with vegan chicken broth.
- Melt the vegan butter in a large nonstick pot over medium-high heat until bubbling.
- Sauté the onion, celery, and carrots for about 3 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Sprinkle in the flour, stirring constantly for 30 to 40 seconds to coat the vegetables.
- Pour in the spices and additional broth, stirring well. Bring to a boil.
- In a medium bowl, whisk together the dumpling ingredients until a smooth dough forms.
- Add the rehydrated soy curls and remaining broth to the soup pot, stirring until well combined.
- Reduce heat to medium-low and maintain a gentle simmer.
- Scoop about 8 balls of the dumpling dough and drop into the pot.
- Ladle some broth over the dumplings and cover the pot. Simmer for 15-20 minutes.
- Stir in the coconut milk before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Vegan Chicken Dumplings, Comfort Food, Vegan Recipe