Step 1

Start by sauteing a diced onion in olive oil on low heat and sprinkle with some salt.  (Sautéing the onion very slowly to give a slight sweetness to the broth.)

Step 2

While the onion is slowly cooking, chop up the celery and carrots. Then toss them in after the onion has become slightly translucent.

Step 3

Give it a stir and add the herbs and spices. Then add the water and Not Chick’n broth cubes and let it simmer for about 5 minutes. You can use any vegan chicken-flavored broth, but this one is my favorite. (Soy curls soak up the broth so reduce the water by 1 cup if you are not using soy curls).

Step 4

Add the butler soy curls or other vegan chicken products, stir, and simmer for an additional 5 minutes.

Step 5

While the soup is simmering make the dumpling batter. In a large food processor or a large bowl, measure out 1 1/2 cups of flour, (use a spoon to fill the measuring cups) 1 tbsp of baking powder, and 1/2 tsp salt, into a bowl. Give it all a stir.

Step 6

Add 1/4 cup of room temperature coconut oil (or cold vegan butter) to a food processor and plus it a few times until the mixture looks like sand (or mix in a large mixing bowl with a pastry cutter or large fork until well combined).

Step 7

Once the dry ingredients and fat are mixed well, slowly add the plant-based milk and fold the mixture until a soft dough is formed. (You may need slightly more or less milk depending on how you measured and what type of flour you are using). Mix just until you can no longer see dry flour and you have a shaggy dough.

Step 8

Add spoonfuls of the dough into the simmering soup until all the dough has been added. Cover with a well-fitting lid and simmer covered for 20 minutes until the dumplings are cooked in the center. Sprinkle with fresh parsley and salt to taste.