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I have been meaning to share my recipe for the longest while, but there is nothing like the right time. This is my vegan version of the old classic dish, ' Chicken and Dumplings'. The beauty of my version is that it is vegan and gluten-free.
It is easy to prepare and the result is beyond amazing. I love to prepare stews and I believe as a cook that is where my strength lies, taking simple ingredients and turning them into out of this world tastes, like my all time favorite Chickpea Stew, Lentil Stew, and Jamaican Stew Peas and Dumplings.
How To Make Vegan Chicken And Dumplings?
To prepare this vegan chicken and dumpling recipe, I rehydrate Butlers Soy Curls in hot water, then I drain the water and squeeze out as much liquid. I added seasonings and sauteed it for 5 minutes to lightly brown and seal the flavors.
I then saute the vegetables and herbs, next, the broth and seasonings. I allow the stew to simmer, so flavors would meld, while I made the dumplings. Finally, I added the dumplings to the flavorful stew. You can substitute my gluten-flour blend with your favorite gluten-free flour and just add baking powder, salt, non-dairy butter and non-dairy milk.
If you make this recipe, snap a photo and hashtag #healthierstep — we love to see your recipes on Instagram, Facebook & Twitter!
Nutrition
- Energy:
- 489 kcal / 2044 kJ
- Fat:
- 24 g
- Protein:
- 10 g
- Carbs:
- 59 g
Cooking Time
- Preparation:
- 25 min
- Cooking:
- 1 h 10 min
- Ready in:
- 1 h 35 min
Ingredients
- 2 cups Butler's Soy Curls
- 2 tablespoons Bragg's liquid aminos
- 1/2 teaspoon Italian seasoning
- 1 tablespoon vegetable oil
- 2 tablespoons vegetable oil, or 1/4 cup vegetable broth
- 1 medium onion, finely chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon Cayenne pepper
- 3 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and diced
- 5 cups vegetable broth, or water
- 2 tablespoons nutritional yeast flakes
- 3/4 teaspoon salt, or to taste
Dumplings
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons non-dairy butter
- 1/2 cup unsweetened almond milk, or any non-dairy milk
Instructions
- Soak Soy Curls™ in about 2 1/2 cups warm water for about 10 minutes. Drain Soy Curls and toss with Bragg's liquid aminos and Italian seasoning. Heat oil in a large skillet on medium-high. Saute Soy Curls for about 5 minutes, turning often until slightly brown, set aside.
- Heat oil in a large pot over medium heat, add onion and cook until soft for about 3 minutes. Add green onion, garlic, celery, thyme, rosemary sage and cayenne pepper, cook for another minute. Stir in carrots and potatoes and cook for about 2 minutes.
- Add water or vegetable broth and nutritional yeast. Bring to boil and reduce to simmer for 10 minutes while you make the dumplings.
Dumplings
- To make dumplings, combine brown rice flour, potato starch, tapioca starch, baking powder and salt in a medium bowl. Cut butter in flour until mixture resembles breadcrumbs. Add almond milk and form into a dough, take pieces of dough and lightly form into a ball. Drop into the stew and cook for 15 minutes. Stir in the Soy Curls and serve.
Notes
Oh wow, thank you so much for this recipe. I made it today and it’s amazing. My partner and I are trying a plant based diet for the whole of November and this is my favourite meal so far. I used spelt flour for the dumplings and ran some thyme and fresh rosemary through them and they were delicious. The whole thing is a really comforting, very tasty, winter meal. 10/10 for this recipe x
Julie I’m so happy you enjoyed it. Thank you very much for your feedback, I’m excited you are trying a plant-based diet, that’s so awesome!
May I use tofu for the chicken? I don’t have soy curls
also I don’t have brown rice flour I have chickpea flour may I use that?
recipe loks so delicious i been craving chicken and dumplings.
Hello De, yes tofu can be substituted for the soy curls. I don’t like the taste of chickpea flour on its own so I wouldn’t recommend it, I don’t it has a very strong bean flavor, but that’s just my personal view. Now I’m curious to hear what it tastes like if you do use it. let me know how it turns out.
thank you very much greatly appreciated
I can only eat organic soy so I was wondering if you could think of a good substitue for the soy curls since they are not organic. Thanks!
They are organic Patti so you are good to go. I only eat organic soy.
Made this tonight and it was amazing!! Thanks so much for making it possible for me to enjoy one of my favorite meals as a kid. Loved the mix of herbs and spices and veggies. I would only use 1/2 a bag of soy curls next time. First time using them and I loved them but this made a lot! I didn’t have potato starch so used corn starch and the dumplings turned out great!
Just double checking on the tapioca starch – 1/4 tablespoon? I’m going with a 1/4 cup for now, but please let me know. I am making this as I type & the stew smells delicious! Found your recipe on Facebook & ordered the soy curls from Amazon immediately. Had not heard of these before but I see so many uses. Will let you know how this turns out.
Sheri, I hope you enjoyed it. Looking at the recipe I’m going to agree with you. I will have to remake it again soon. I hope you enjoyed it, I would love to know.
Oh wow, this was so delicious and a breeze to make. ?
Beth, thank you so much for trying. I’m happy you enjoyed it.
Now that I am done breastfeeding, I plan to go vegetarian! This would be a great start! Thanks!
This looks delicious and would be great for a night my vegetarian sister comes over for dinner!
I just made chicken and dumplings the other night, it’s my husbands favorite meal! Loving this vegan option – will definitely have to save this recipe.
Thank you Monica, hope you enjoy it!
Looks so tasty! Can’t believe it’s vegan!
Thank you, hope you try it!
Oh yummmm! I am literally drooling right now. Will have to try this.
Lydia
Awesome Lydia, enjoy!