Vegan Chicken and Dumplings - ZardyPlants

Name: Vegan Chicken and Dumplings - ZardyPlants
Total time: 30 min
Ingredients: 8 ounces bag soy curls (see note 1 for substitutions); 3 cups vegan chicken broth (or vegetable broth) (see note 2); 6 tablespoons vegan butter (or oil) (see note 3 to make oil-free); 1 medium yellow or sweet onion, finely diced; 3 medium carrots, peeled and thinly sliced; 2-3 celery ribs, thinly sliced; 2-4 cloves garlic, minced; 4 tablespoons all purpose flour (see note 4 to make gluten-free); ¾ teaspoon dried thyme (or any herb you like); ¼ teaspoon (or more, to taste) freshly cracked black pepper; 3-4 cups vegan chicken broth (or vegetable broth) (see note 2), add as desired; ½ - ¾ cup canned *full fat* coconut milk or cream (see note 5 for substitutions); 2 cups unbleached all purpose flour (see note 4 to make gluten-free); 1 tablespoon + 1 teaspoon baking powder; ¼ - ½ teaspoon iodized salt (see note 6); ½ cup room temperature or warm water; ½ cup canned *full fat* coconut milk or cream (or melted vegan butter or olive/avocado oil)

zardyplants.com

Cozy, creamy, and delicious, this Vegan Chicken and Dumplings is the perfect easy to make comfort food. Ready in just 30 minutes!

View full recipe on zardyplants.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.

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Ingredients

8 ounces bag soy curls (see note 1 for substitutions)
3 cups vegan chicken broth (or vegetable broth) (see note 2)
6 tablespoons vegan butter (or oil) (see note 3 to make oil-free)
1 medium yellow or sweet onion, finely diced
3 medium carrots, peeled and thinly sliced
2-3 celery ribs, thinly sliced
2-4 cloves garlic, minced
4 tablespoons all purpose flour (see note 4 to make gluten-free)
¾ teaspoon dried thyme (or any herb you like)
¼ teaspoon (or more, to taste) freshly cracked black pepper
3-4 cups vegan chicken broth (or vegetable broth) (see note 2), add as desired
½ - ¾ cup canned *full fat* coconut milk or cream (see note 5 for substitutions)
2 cups unbleached all purpose flour (see note 4 to make gluten-free)
1 tablespoon + 1 teaspoon baking powder
¼ - ½ teaspoon iodized salt (see note 6)
½ cup room temperature or warm water
½ cup canned *full fat* coconut milk or cream (or melted vegan butter or olive/avocado oil)