Plant-Based Chicken and Dumplings
Experience the ultimate comfort with this creamy plant-based chicken and dumplings made with protein-rich soy curls and fluffy drop biscuits!
Servings: 6
Equipment
- Medium Skillet
- Dutch Oven or Soup Pot
- Mixing Bowl
- High Speed Blender
Ingredients
Seared Soy Curls* / Chicken
- 3 to 4 cups Warm Water
- 2 tbsp Vegtable Broth or Plant-Based Chicken Broth
- 8 oz Dried Soy Curles
- 1 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 2 tbsp Avocado Oil
Soup Filling
- ½ cup Raw Cashews
- ¾ cup Water
- 1 Yellow Onion Diced
- 2 Carrots Sliced into rounds
- 3 cloves Garlic Minced
- ¼ cup All-Purpose Flour, or 1:1 Gluten-Free Flour
- 4 cups Vegetable Broth
- ½ tsp Dried Thyme
- 1 tsp Dried Parsley
- 1 cup Peas Frozen works great
- ½ tsp Sea Salt Adjust to taste
- ½ tsp Black Pepper Adjust to taste
Dumplings
- 2 cup All-Purpose Flour, or 1:1 Gluten-Free Flour
- 1 tsp Baking Powder
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ¾ cup Plain Unsweetened Plant-Based Milk
- 4 tbsp Plant-Based Butter Melted
Instructions
Soy Curles / Chicken
- Mix the warm water and the vegtable bouillon or plant-based chicken bouillon until dissolved.
- Place the soy curls into a large bowl and cover them completely with the warm bouillon mixture. Allow them to soak for 10 to 15 minutes until they are soft and pliable.
- Move the soaked curls into a colander and use your hands or a heavy plate to press out as much excess liquid as possible. The key is to ensure the soy curls can sear properly rather than steaming in the pan.
- Toss the damp curls in a bowl with the nutritional yeast and dry spices to ensure that the flavor sticks to the surface before they hit the heat.
- Place a medium skillet over medium-high heat. Once hot, add the avocado oil and spread the soy curls in a single layer in the pan. Let the curls sit to crisp up. Let them cook for 5 to 10 minutes, tossing occasionally.
- Add a tiny splash of the remaining soaking liquid back into the hot pan at the very end. This helps pick up all the flavorful browned bits and creates a succulent, juicy finish. Set aside for later.
Soup Filling
- Pour boiling water over the cashews and let them soak for 1 hour. After an hour, drain and rinse the cashews. Place the soaked cashews and water into a high-speed blender and blend until smooth and creamy. Set aside, as you will add this to your soup later.
- Place a Dutch Oven over medium heat. Once hot, add in the olive oil, onion, and carrots and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute.
- Add the flour and stir it into the vegetables. Slowly pour in the broth, then the cashew cream, stirring constantly until it thickens a bit.
- Add the thyme, parsley, green peas, cooked soy curls, salt, and pepper. Stir and bring to a boil, then lower the heat and simmer for about 5 minutes. Taste and adjust the salt and pepper to your taste.
Dumplings
- In a large bowl, stir together the flour, baking powder, salt, and black pepper. Pour in the plant-based milk and melted plant-based butter.
- Stir until a ball of dough forms. If it seems dry, add a tablespoon or two more of plant milk.
Cooking
- Scoop about 2 tablespoons of dough; I use a large cookie scoop, and gently drop them directly into the simmering soup. They will sink in a bit and expand a ton while they cook!
- Once they have all been added, cover the pot and let the soup simmer for 20 minutes, or until the dumplings are cooked through. Do not open the lid while cooking! Once done, enjoy!
- Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the dumplings will continue to soak up the gravy as they sit, so you may need to add a splash of broth when you are ready to eat again.
- Reheating Instructions: Reheat the stew gently on the stovetop over low heat, adding a little extra plant-based milk or water to loosen the gravy. If using a microwave, heat for 2 minutes and be careful not to overcook the dumplings, as they can become slightly rubbery if heated too aggressively.