This post is brought to you by Bob’s Red Mill, but all opinions are my own.

If you’re looking for a cozy and flavorful soup recipe, this one is for you! You will absolutely love these vegan chick’n dumplings.

Lately, I’ve been on a soup and stew kick with the weather changing from my chickpea curry, chili, and lasagna soup to this vegan chick’n and dumplings.

This dish was so delicious, flavorful, and the dumplings were just right!

I used Bob’s Red Mill Unbleached White All-Purpose Flour for this recipe. Bob’s Red Mill All-Purpose Flour is unbleached and from the highest quality North American wheat. This all-purpose flour is ideal for all kinds of baking recipes, including pizza crusts, pie crusts, pastry dough, bread, cookies, muffins, and cakes.

I’ve been using Bob’s Red Mill All-Purpose Flour in my pasta recipes, soups, and frying foods. The list goes on.

For this recipe, you will need:

Soup:

Bob’s Red Mill Unbleached White All-Purpose Flour

Vegan chicken (mini strips or pieces, not breaded) or mushrooms

Vegan butter

Yellow onion

Carrots

Vegetable broth

Unsweetened coconut milk

Vegan chicken seasoning (or poultry seasoning). I used Trader Joe’s vegan chicken seasoning

Black pepper

Dried herb blend (optional)

Dried thyme

Dried bay leaves

Not-chick’n bouillon cube

Dumplings:

Bob’s Red Mill All-Purpose Flour free flour

Salt

Baking powder

Dried chives

Dried parsley

Softened vegan butter

Unsweetened coconut milk

Oat-milk

The base of this soup is absolutely delicious, but what makes this vegan chick’n and dumplings are, of course, the dumplings.

The dumplings in this soup were so easy to put together and only called for eight simple ingredients. It took me 3 minutes to make, and they were phenomenal with the added chives and parsley.

The Bob’s Red Mill Unbleached White All-Purpose Flour was the best flour to use for these dumplings.

Use this link to find Bob’s Red Mill Unbleached White All-Purpose Flour near you!

You have got to try this soup! It is so delicious. I had to stop myself from eating the entire pot, haha. I even woke up the next day and had some for breakfast. That’s how you know it’s delicious!

If you make this dish, don’t forget to come back here and let me know by leaving a comment below and tag me on Instagram @sweetgreensvegan.

I hope you enjoy them as much as I did!

WATCH ME MAKE THIS DISH HERE

Vegan Chick'n and Dumplings Recipe

Soup Ingredients:

8 oz of vegan chicken (mini strips or pieces, not breaded)

3 tablespoons of vegan butter

1 small-medium yellow onion, diced

2 carrots, diced

2 celery ribs, diced

1/4 cup of Bob’s Red Mill All-Purpose Flour

32oz of vegetable broth

1 cup of water

1 cup of unsweetened coconut milk

2 tsp vegan chicken seasoning (or poultry seasoning)

1/2 tsp black pepper

1 tsp dried herb blend (optional)

1 tsp dried thyme

2 dried bay leaves

1 not-chick’n bouillon cube

Option: fresh parsley

Dumplings Ingredients:

1 1/3 cups Bob’s Red Mill All-Purpose Flour free flour

1/4 tsp of salt

1 tbsp of baking powder

1/2 tsp dried chives

1/2 tsp of dried parsley

2 tbsps of softened vegan butter

1/3 cup of coconut milk

1/3 cup of oat-milk

Instructions:

Melt 2 tbsp of vegan butter over medium heat in a large pot.

Once hot, add the vegan chicken, season with salt and pepper, and cook for 4-5 minutes. Break apart into bite-sized pieces if needed. Remove from the pot and set aside for later.

Add the 1 tbsp of vegan butter, diced yellow onions, carrots, and celery to the same pot. Cook for 5-7 minutes or until the veggies are tender. Add a small amount of vegetable broth or oil if the veggies dry out.

Add in the vegetable broth, unsweetened coconut milk, and water. Stir well

Next, add in 2 tsp of vegan chicken seasoning, 1/2 tsp of black pepper, 1 tsp of dried herb blend, 1 tsp of dried thyme, one no-chick’n bouillon cube, and 2 bay leaves. Mix well and cover with a lid. Let simmer over low-medium heat for 20 minutes.

While the soup simmers, start on the dumplings. Combine the oat milk and coconut milk in a cup and set aside

In a large mixing bowl, whisk together the 1 1/2 cups Bob’s Red Mill All-Purpose Flour, 1/4 tsp of salt, 1 tbsp of baking powder, 1/2 tsp dried chives, and 1/2 tsp of dried parsley.

Add the softened vegan butter to the flour mixture and slowly pour in the oat milk and coconut milk mixture. Add about 2-3 tablespoons at a time and combine until the dough is slightly sticky. It should stick to your fingers a bit but not too much. There may be some of the milk mixture leftover

Remove the lid from the soup. Add in the cooked vegan chick'n pieces. Next, using either a cookie dough scooper or your hands, add dollops (a little smaller than the size of a golf ball) of the dough to the soup. Try not to overcrowd the pot so that the dumplings have room to expand without sticking to each other.

Cover with a lid and let simmer for 10 minutes or until the dumplings are fully cooked. Test this by removing one of the dumplings from the pot after 10-15 minutes. Use a fork or a knife and cut through. The inside of the dumpling should have a slight resemblance to the inside of a biscuit.

Once finished, turn off the heat and cool for 10 minutes before serving. Top with fresh chopped parsley

Lastly, pat yourself on the back because YOU DIDDD THATTTTT