They are dehydrated strips of soy protein and are minimally processed and gluten-free. Much like tofu, they have a mild unassuming taste on their own and need to be flavored as they are cooked or rehydrated. They are a great pantry item that doesn't require refrigeration and can be super versatile. We use them in soups, stews, sandwiches, fajitas, jerky, and more. You can find more nutritional information on the Butler Foods website and even order directly through them. We love them so much we get their 12 lb bulk package!!

Will any plant milk work for this recipe?

Yes, it should so go ahead and use your milk of choice, just make sure it's unsweetened. We prefer to use unsweetened almond milk in savory recipes because we find it to have the most neutral flavor.

Vegan Chicken and Dumplings

Description

This vegan chicken and dumpling recipe is the ultimate vegan comfort food. A creamy, rich and hearty pot of stew topped with soft flavorful dumplings.

Ingredients

Units Scale

Soy Curls

1 cup vegan chicken broth
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp celery salt
1/4 tsp black pepper
4 oz soy curls

Stew

1/2 cup vegan butter
2 cups onion, diced
1 cup carrots, diced
1 cup celery, diced
1/4 tsp sage
2 Tbs fresh thyme or 1 tsp dried thyme
1/4 tsp tumeric
1/2 cup all-purpose flour
5 cups vegan chicken broth
1 cup unsweetened plant milk
1/2 cup frozen peas

Dumplings

2 1/4 cups all-purpose flour
3/4 tsp dried thyme
2 tsp baking powder
1 tsp salt
3 Tbs vegan butter, melted
1 cup + 1 Tbs unsweetened plant milk
4 Tbs fresh parsley, minced

Instructions

Prepare the soy curls: Add the broth, onion powder, garlic powder, celery salt, and black pepper to a Dutch over or large pot set over low-medium heat. Stir to combine and then add in the soy curls and mix until they are coated with broth. Cover and cook for 5-6 minutes until they are softened and rehydrated stirring as necessary. Then remove the cover and continue to cook until all the broth is gone. The soy curls should be plump and softened. Remove them from the pan and set aside to cool. Once cool enough to handle cut into bite sized pieces.
Cook the vegetables: Into the same pan add the vegan butter and once it's melted throw in the onions, carrots and celery. Saute for 4-5 minutes stirring occasionally until they soften. Add in the sage, thyme and turmeric and stir to combine.
Make the roux: Sprinkle the flour over the top of the vegetables. Cook and stir for 2 minutes. Then pour in the vegan chicken broth and continue to stir until it starts to thicken. This should take 2-3 minutes. Then stream in your plant milk and mix thoroughly.
Simmer: Add the cut pieces of soy curls back into the pot along with the peas. Cook on a low simmer for 10 minutes making sure to stir occasionally and scrape any bits from the bottom of the pan.
Dumplings: While the soup is cooking prepare the dumpling dough by whisking together flour, thyme, baking powder and salt in a large bowl. Stir in the melted butter until you get a crumbly texture. Then stir in the plant milk until it's complete incorporated, but don't over mix. The batter will be thick and lumpy.
Finish: Reduce the heat to low and drop the biscuit dough gently over the simmering soup using a cookie scoop or large spoon. Sprinkle with fresh parsley and cover the pan. Cook for 8-9 minutes until the dumplings are cooked through.

Notes

Make sure to use a really nice vegan 'chicken' broth for this recipe. If you substitute with a vegetable broth it will still be good, but won't have that distinctive 'chicken' flavor.
Don't overmix the dumpling dough. It will be thick and lumpy, but that's ok as long as the flour is fully incorporated.
Turn the heat to a low simmer when adding the dumplings to cook. You won't be able to stir the soup while they are cooking and if the heat is up too high you could burn your soup!

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: main dishes
Method: Stove
Cuisine: american

Nutrition

Calories: 667

Keywords: vegan, chicken, dumplings, soup, stew