Vegan Southern "Chicken" & Dumplings (with soy curls)

vegan, whole food plant-based, easy, healthy, oil-free,

Vegan Southern "Chicken" & Dumplings (with soy curls)

Chicken and dumplings takes all the best parts of creamy pot pie, biscuits and gravy, and chicken noodle soup, combining them into one humble, hearty, and deeply satisfying dish. In this case, “dumplings” refers to tender spoonfuls of soft, fluffy dough dropped right into the bubbling stew, where they gently cook and soak up all the rich, savory flavor. Everything comes together in one pot, making it as practical as it is nostalgic. It's the kind of recipe that fills the kitchen with warmth and brings people back for second helpings, no matter the weather or the crowd.

Prep Time20

Cook Time30

Total Time50

Servings: servings

Calories: 476kcal

Author: Hannah Kaminsky

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

Serving suggestions: To add richness, try mixing in a spoonful of vegan, oil-free sour cream.

If you’d like to boost your daily greens, fold in a few generous handfuls of baby spinach and cook until just wilted.

Notes: To simplify this recipe, skip the homemade dumplings and use a 1-pound package of prepared potato gnocchi instead. Simmer according to the package’s instructions, until al dente.

This dish is best eaten fresh but can be stored for a day or two when sealed in an airtight container in the fridge. Just note that the dumplings may soak up more broth over time, so add a splash of additional non-dairy milk or broth when reheating.

Nutrition