Description
Vegan Chicken and Dumplings
Cozy and comforting, Vegan Chicken and Dumplings is the perfect dish for cold or rainy days. This plant-based take on a classic comfort food features fluffy dumplings and tender soy curls in a creamy, savory broth. Ideal for those seeking the nostalgic warmth of traditional chicken and dumplings, minus the meat. Ready in just 30 minutes, it’s a crowd-pleaser that packs all the flavor and satisfaction you crave.
8 oz soy curls
6 tbsp vegan butter
1 medium onion, diced
3 carrots, sliced
2-3 celery ribs, sliced
2-4 cloves garlic, minced
4 tbsp all-purpose flour
¾ tsp dried thyme
3-4 cups vegan chicken broth
½-¾ cup canned coconut milk
Directions:
1. Rehydrate soy curls in broth.
2. Sauté onion, carrots, and celery in vegan butter.
3. Add flour, spices, and remaining broth.
4. Make dumplings with flour, baking powder, thyme, and coconut milk.
5. Add soy curls and dumplings, cook until fluffy.
Prep Time: 5 min
Kcal: 320 per serving
Step-by-Step Guide
1. Rehydrate the soy curls by placing them in a bowl and covering with 2 cups of the hot vegan chicken broth. Let sit for 10 minutes, then drain, reserving the broth. Squeeze excess liquid from the curls.
2. In a large pot or Dutch oven, melt 4 tbsp of vegan butter over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for 1 more minute.
3. Sprinkle the 4 tbsp of flour and ¾ tsp dried thyme over the vegetables. Stir constantly for 2 minutes to cook the flour and create a roux.
4. Slowly pour in the remaining vegan chicken broth (including the reserved broth from the soy curls) and the canned coconut milk, whisking continuously to avoid lumps. Bring to a gentle simmer.
5. For the dumplings, in a separate bowl, mix 1 ½ cups all-purpose flour, 2 tsp baking powder, ¼ tsp salt, and ½ tsp dried thyme. Cut in 2 tbsp of cold vegan butter, then stir in ¾ cup of unsweetened, full-fat canned coconut milk until just combined.
6. Add the rehydrated soy curls to the simmering broth. Drop spoonfuls of the dumpling dough directly onto the surface of the stew. Cover the pot tightly and simmer for 15 minutes. DO NOT lift the lid during this time. The dumplings are done when they are fluffy and a toothpick inserted comes out clean.
Serving Suggestions
Serve this stew immediately while hot and steaming. Ladle generous portions into deep bowls, ensuring each serving gets both dumplings and vegetables. A sprinkle of fresh chopped parsley or a crack of black pepper on top adds a fresh finish. This dish is a complete meal on its own, but pairs wonderfully with a simple side salad of bitter greens with a light vinaigrette to cut through the richness.
How-to Summary
Quickly rehydrate soy curls in broth. Sauté aromatic vegetables in vegan butter. Create a creamy base with a flour roux, broth, and coconut milk. Prepare simple drop dumplings from a flour-baking powder-coconut milk dough. Combine soy curls and dumplings with the simmering broth, cover, and cook undisturbed for 15 minutes until dumplings are light and cooked through.
Frequently Asked Questions
Can I use something other than soy curls? Yes. Chopped seitan, shredded oyster mushrooms, or even canned chickpeas (added at the end) are excellent substitutes.
My broth isn’t thick enough. What can I do? After removing the dumplings, you can create a slurry by mixing 1 tbsp of cornstarch with 2 tbsp of cold water. Whisk this into the simmering stew for 1-2 minutes until thickened.
Can I make this gluten-free? Absolutely. Use a 1:1 gluten-free flour blend for both the roux and the dumplings. Ensure your broth and soy curls are certified gluten-free.
Why shouldn’t I lift the lid while the dumplings cook? The trapped steam is crucial for properly cooking and fluffing the dumplings. Lifting the lid releases the steam and can result in dense, gummy dumplings.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth, as the dumplings will continue to absorb liquid.
Common Mistakes to Avoid
- Over-mixing the dumpling dough, which develops gluten and makes them tough. Mix until just combined.
- Letting the stew boil vigorously after adding dumplings. A gentle simmer is key to prevent them from falling apart.
- Using sweetened or light coconut milk, which will alter the flavor and creaminess of the broth.
- Not cooking the flour roux for a full 2 minutes, which can leave a raw, pasty taste in the final dish.
Conclusion
This Vegan Chicken and Dumplings recipe masterfully captures the soul-warming essence of the classic comfort food in a plant-based form. With its savory, creamy broth, tender vegetables, hearty soy curls, and perfectly fluffy dumplings, it proves that comfort needs no compromise. Quick to prepare yet deeply satisfying, it’s a guaranteed favorite for any night you need a cozy, nourishing hug in a bowl.