Vegan Chicken And Dumpling Soup Recipes

VEGAN "CHICKEN" AND DUMPLING SOUP

Vegan

Really good substitution for the old winter favorite! I found this recipe on allanimals.org and made some changes to make it lower in fat.

Provided by ekardk

Categories Vegetable

Time 50m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups whole wheat flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 cup soymilk
2 stalks celery, chopped
1 teaspoon garlic powder
2 carrots, diced
1/2 teaspoon pepper
1 cup textured vegetable protein
8 cups vegetable broth
3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce

Steps:

Put Celery in pot with some of the vegetable broth and cook until the celery is tender.
Add garlic and pepper and soy or Braggs as well as the rest of the broth.
Add the Carrots and fake Chicken.
Bring to a boil.
Add the dumplings a Tbsp at a time until the mixture is gone.
Reduce heat and simmer, stir slowly often and let cook for 20 minutes.
Note: you may need to add more or less of the soymilk. You want to make a soft dough for the dumplings.

Nutrition Facts : Calories 162.1, Fat 1.4, SaturatedFat 0.2, Sodium 750.9, Carbohydrate 33.3, Fiber 6.3, Sugar 2.2, Protein 7.1

VEGETARIAN CHICKEN AND DUMPLINGS

Vegetarian Chicken and Dumplings image

I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.

Provided by BelovedRooster

Categories < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

16 ounces tofu (I prefer 1 package of Veat Chik'n Nuggets, or chicken substitute of your choice)
8 ounces cream of mushroom soup (Imagine Foods makes a brand I like, or you can use cream of whatever-suits-you-best)
1 quart vegetable broth (or more) or 4 cups water, plus 2 cubes of boullion (or more)
3 mushrooms, quartered
2 carrots, chopped in chunks
5 new potatoes, quartered
1 zucchini, chopped in large pieces
4 leaves kale, shredded
2 cups broccoli florets
garlic
herbes de provence or Italian herb seasoning
2 dried red chilies, crushed
salt and pepper
dumplings
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup basil leaves, shredded
1/2 cup cream of mushroom soup
1/4 cup water

Steps:

Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
While simmering, put flour, baking powder and salt in a bowl.
Add shredded basil leaves and soup to flour blend and mix well.
If dough is too dry add up to 1/4 cup more water.
Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
Buen Provecho!

Nutrition Facts : Calories 233.9, Fat 5.2, SaturatedFat 1, Sodium 551, Carbohydrate 39.4, Fiber 4, Sugar 3.8, Protein 9.7

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