Name: Vegan Chicken and Dumplings
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 ounce soy curls (bag); 3 cup vegan chicken broth; 6 tbsp vegan butter; 1 medium yellow onions (finely diced); 3 medium carrots (peeled and thinly sliced); 2.5 rib celery (thinly sliced); 3 clove garlic cloves (minced); 4 tbsp all purpose flour; 0.75 tsp dried thyme; 0.25 tsp black pepper ((or more, to taste) freshly cracked); 3.5 cup vegan chicken broth (add as desired); 0.625 cup coconut milk (canned full fat); 2 cup all purpose flour (unbleached); 4 tsp baking powder; 0.375 tsp salt (iodized); 0.75 tsp dried thyme; 0.25 tsp black pepper ((or more, to taste) freshly cracked); 0.5 cup water (room temperature or warm); 0.5 cup coconut milk (canned full fat (or melted vegan butter or olive/avocado oil))

Instructions

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1

Add the soy curls (8 ounce) to a large bowl, discarding the powder. Pour vegan chicken broth (3 cups) on top, pressing down to coat. Let the [soy curls] sit.
2

Melt vegan butter (6 tbsp) in a large nonstick pot over medium-high heat. For oil-free, use broth or water, stirring constantly to prevent sticking.
3

Add the yellow onions (1 medium), celery (2.5 rib), and carrots (3 medium) to the pot, stirring frequently for minutes (3). Add the garlic cloves (3 clove) and cook for minutes (0.5) more.
4

Sprinkle in all purpose flour (4 tbsp), stirring constantly for minutes (0.5) until vegetables are coated in wet flour.
5

Add dried thyme (0.75 tsp), black pepper (0.25 tsp) and vegan chicken broth (3.5 cups). Stir well and bring to a boil.
6

While the soup boils, make the dough. In a medium bowl, whisk together all purpose flour (2 cups), baking powder (4 tsp), salt (0.375 tsp), dried thyme (0.75 tsp), and black pepper (0.25 tsp). Make a well, pour in water (0.5 cup) and coconut milk (0.5 cup), then mix until a cohesive, non-sticky dough forms. Add more flour if too wet. Cover with a kitchen towel.
7

Add the rehydrated [soy curls] and any remaining broth from their bowl to the pot. Stir in.
8

Reduce heat to medium-low, maintaining a strong simmer.
9

Using a [large cookie scoop], drop approximately dough (8) balls into the pot, giving them space. They will puff up.
10

Ladle some broth over the [dumplings] (add more if needed) and cover. Simmer for [15-20 minutes], periodically lifting the lid to baste with broth. Dumplings are done when firm and resemble a baked biscuit inside.
11

Turn off the burner and stir in the remaining [coconut milk]. Serve immediately.
12

Refrigerate leftover vegan chicken and dumplings for up to 3-4 days, storing dumplings separately. Reheat in a microwave or [small saucepan] until warm.