There’s nothing quite like a bowl of cozy, comforting Southern-style chicken and dumplings—but this Vegan Southern “Chicken” & Dumplings brings all the classic warmth and nostalgia without any animal products.
Tender soy curls stand in perfectly for chicken, soaking up rich, savory broth and delivering that hearty, meaty bite you crave.
Paired with fluffy, pillowy dumplings and seasoned with traditional Southern flavors, this plant-based twist on a beloved favorite proves you don’t have to give up comfort food to eat compassionately. It’s the kind of dish that hugs your soul with every spoonful.
Favorite vegan substitute for chicken
My favorite vegan substitute for chicken (and beef and pork) is soy curls. I discovered them a few years ago and since then it’s been a game changer!
And if you’re someone who doesn’t like the texture of tofu, then soy curls might be your new favorite meat replacement. After rehydrated, they look a little like chicken strips and have a meat-like texture that can even fool hard-core meat eaters. They can be chopped, shredded, and even put in a food processor to create “ground beef” for a super simple & fast substitute for taco night.
What are soy curls?
Soy curls are a minimally processed, whole-food plant-based protein made from just one ingredient: soybeans. Unlike many highly processed meat substitutes, soy curls are simply whole soybeans that have been cooked, textured, and dehydrated – making them a clean, wholesome option for anyone looking to eat more plant-based foods.
Once rehydrated in water or broth, they take on a tender, meaty texture that absorbs flavors beautifully, making them a popular choice in dishes like stir-fries, tacos, stews, BBQ sandwiches, and chilis.
Since soy curls are dehydrated and can be kept in your pantry for weeks to months. However, to make them stay fresh for longer it’s recommended to refrigerate or freeze them.
Where do you find soy curls?
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One of the most well-known and trusted brands is Butler Foods, who produces soy curls using soybeans that are not only non-GMO but also grown without pesticides.
This makes them an appealing choice for those who prioritize clean ingredient lists and sustainable farming practices. Their commitment to quality ensures you’re getting a pure product with no additives or preservatives – just whole soy goodness.
You can buy soy curls on Amazon if you want to buy a few bags to try them out or you can also buy them in bulk directly from the Butler website.
Are soy curls good for you?
From a nutritional perspective, soy curls are packed with health benefits. They are a complete protein, containing all nine essential amino acids, which makes them an excellent alternative to meat for supporting muscle health, energy, and recovery.
They’re also cholesterol-free, low in fat, high in fiber, and contain beneficial phytonutrients like isoflavones, which have been linked to improved heart health and balanced hormones. Research shows that whole soy foods may help lower LDL (bad) cholesterol, reduce inflammation, and support long-term wellness.
How do you cook with soy curls?
Soy curls are not only nutritious but also incredibly easy to cook with. Simply soak them in warm water or broth for about 10 minutes, drain, season, and add them to your favorite recipes.
Their neutral flavor means they take on whatever spices or sauces you pair them with, making them a versatile plant-based meat substitute for beginners and experienced cooks alike.
Whether you’re transitioning to a plant-based diet or just looking for tasty, wholesome meal options, soy curls are a delicious and satisfying way to boost your protein intake – without the need for animal products.
Other whole food plant-based recipes you might like:
- Delightful Vegan Sweet Apple Curry
- 3 Bean Vegan Chili
- Sweet Potato Black Bean Enchilada Bake
- Homestyle Tofu Sloppy Joes Recipe
- Easy Vegan Spinach Lasagna
Vegan Southern “Chicken” & Dumplings (with soy curls)
Ingredients
"Chicken" Stew
- 4 ounces dry soy curls
- 4-5 cups low-sodium vegetable broth, divided
- 1 small yellow onion finely diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon white miso paste
- 1 teaspoon poultry seasoning poultry season is vegan – it's just a spice blend
- 1/4 teaspoon tumeric optional for color
- 1/2 teaspoon pepper
- 1 tablespoon nutritional yeast
- 1/2 cup unsweetened non-dairy milk
- 1/2 cup frozen green peas
- 1/2 cup fresh parsley minced
Whole Wheat Dumplings
- 2 cups whole wheat flour or gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon dried dill
- 1/4 teaspoon salt
- 3/4 cup unsweetened non-dairy milk
- 1 teaspoon apple cider vinegar
Instructions
- Begin by rehydrating the soy curls. Place them in a large bowl and pour 2 cups of vegetable broth over them. Let them soak for about 10 minutes until soft and pliable. Set them aside while you prepare the base of the stew.
- In a large pot, sauté the onions, carrots, and celery over medium heat using a few tablespoons of broth to prevent sticking. Stir frequently and cook for about 5 – 7 minutes, until the vegetables are softened. Add the garlic and cook for another minute, then stir in the miso paste, poultry seasoning, turmeric, black pepper, and nutritional yeast. Mix well to coat the vegetables with the seasonings.
- Add the rehydrated soy curls to the pot, along with any excess liquid, and add enough broth to fully cover everything. Bring the mixture to a gentle simmer. Let it cook for 10 – 15 minutes uncovered.
- Meanwhile, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, dill, and salt. Stir in the non-dairy milk and vinegar until a sticky dough forms. Don’t overmix; just stir until combined. A few lumps are perfectly fine.
- Once the stew is simmering gently, use a spoon or cookie scoop to drop dollops of the dumpling dough directly into the pot. Cover the pot with a lid, reduce the heat to low, and let the dumplings simmer and steam for about 12 – 15 minutes without lifting the lid. They should puff up and become firmer to the touch.
- Add the peas and stir gently, cooking just until thawed and hot all the way through. Adjust the thickness of the stew with additional broth if needed.
- Top with fresh parsley, ladle into bowls, and serve hot.
Notes
Nutrition
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I cannot have soy… is there something I could sub for the curls?
Yes, please see my reply to Pat.
Is there some way I could make a substitute for soy curls. I am like Krista and cannot use soy.
Thanks.
Here are some other options for you:
1. Use Chickpeas (Easiest Option)
Substitute: 2 cans (15 ounces each) of chickpeas, drained and rinsed
Add them at the same step you would add the soy curls.
They hold up well in stews, add protein, and give a hearty bite similar to shredded chicken.
2. Use Lentils (For a softer texture)
Substitute: 1½ cups cooked brown or green lentils (or ¾ cup dry lentils, cooked first)
Lentils make the stew rich and thick but won’t have the same “chunky” bite as soy curls.
3. Use Jackfruit (For a shredded “chicken” feel)
Substitute: 1 (20-ounce) can of young green jackfruit in water or brine (not syrup)
Drain, rinse, and shred slightly with your hands or a fork before adding it to the stew.
It will soak up the flavor of the broth and seasonings beautifully.
4. Use Mushrooms (Great for umami flavor)
Substitute: 3 cups chopped mushrooms (cremini, oyster, or king oyster work best)
Sauté them with the onion, carrots, and celery at the start for a rich base flavor.
Tip:
Since soy curls absorb broth, if you remove them, you’ll likely need 1–2 cups less broth overall. Start with 3 cups and add more only if the stew seems too thick.
Instructions say to add black pepper and turmeric but they are not in the ingredients list. How much is supposed to be added?
Sorry about that! We fixed it. 1/2 teaspoon pepper and 1/4 teaspoon tumeric (optional for color)
it looks good
what is the role of the miso paste
I don’t have any and I have not used it in the past
Adds umami flavor – Miso brings a deep, savory taste (similar to the richness you get from chicken broth) that makes plant-based dishes feel hearty and satisfying.
Replaces salt – It provides a salty flavor but with added nutrients, so you don’t need to use as much regular salt.
Adds depth to the broth – It enhances the flavor of the stew, giving it that “slow-cooked” taste even if it’s made quickly.
Adds probiotics (when unpasteurized) – Some types of miso (like white or yellow miso) contain beneficial bacteria that can help gut health — though in cooked recipes, those probiotics are mostly destroyed by heat.
If you don’t have miso or want to avoid soy, you can substitute with:
1 teaspoon low-sodium soy sauce or tamari, or
1 teaspoon chickpea miso (soy-free version), or
A sprinkle of nutritional yeast plus a pinch of salt for a similar savory flavor.
When do you add the 1/2 cup of non-dairy milk to the stew? It’s in the ingredients list, but doesn’t mention when to add it in the instructions.
It is in step 4 when you are making the dumplings.
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