When it comes to soup season, there’s only one recipe I would want to start with and that’s my Vegan Chicken and Dumplings. Now, technically it’s ‘Tofu and Dumplings’ but I love the sound of Vegan Chicken and Dumplings because it truly mirrors the essence of the soup because it’s creamy, decadent and so homey! When I tell you it will keep you coming back for a second and third bowl - it will.
Since this is the first recipe of our series I have decided to make it free, but I cant promise they will all be free going forward. So please subscribe!
Now the soup is made of three components:
Dumplings
Creamy Soup
Tofu
It’s truly that simple. As a busy mom, I prefer to not spend too much time in the kitchen so the dumplings are 100% store bought. I prefer to use Immaculate Flaky Buscuit Dough that are surprisingly vegan - but you can use Annies, Pillsburry or truly any that you can quickly find on hand that says ‘CONTAINS WHEAT’ that’s how you know it is vegan. You can also make your own biscuits if that is something that you’re up for!
As far as the tofu, I love to use Protein Tofu because its super firm and really holds up in the soup. There is not need to “press” your tofu, just dice and use!
To tie your herbs you can use a food twine. I linked what I use here.
Substitutions
Now I love to use my cashew cream sauce because its rich and flavorful, but not everyone can consume nuts. Just sub with 1.5 cans high quality coconut milk or you can use 3 cups of soy milk! I prefer these two because they have more fat which will make the soup richer.
Storage
This recipe is best after the first serve. It will hold up in the fridge for up to two days but the dumplings will get soggy if not consumed quickly. Feel free to freeze for best reheating!
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