Vegan Chik'n Dumpling Soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 136.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 571.3 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.4 g

View full nutritional breakdown of Vegan Chik'n Dumpling Soup calories by ingredient
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Just like mom used to make... if mom was a vegan!
Delicious and filling. Classic comfort food. Mmmm.
Just like mom used to make... if mom was a vegan!
Delicious and filling. Classic comfort food. Mmmm.

Number of Servings: 9


    For Soup:
    1 c. chopped carrots*
    4 medium red potatoes, diced into chunks*
    1 package Trader Joe's Chickenless Strips (can sub Morningstar Farms Chik'n Strips or cut up Gardein Scallopinis)
    6 tsps Better Than Bouillion No-Chicken Base (or 6 c. of your favorite veggie/no chicken broth - Imagine brand is good)
    6 c. water (omit if using already prepared broth)
    1 c. frozen peas (small, sweet ones are best!)
    2 bay leaves
    favorite dry spices (I use sea salt, fresh pepper, thyme, sweet basil, marjoram, sage, savory...)

    *for extra fiber/taste leave unpeeled and scrub instead.

    For Dumplings:
    1 c. all purpose flour (try to get unbleached/unbromated)
    Ener-G egg replacer for 1.5 eggs - 2.25 tsp egg replacer powder and 3.5 TBS water, whisked together well.


Fill your large pot with 6 c. cool water and bring to a simmer. Add bouillion and whisk to blend. Add spices (rub them in your palms first to release the oils and crush them) and bay leaves.

Add cubed potatoes, carrots, peas.

While soup is cooking, make your dumpling dough!
Mix the prepared Ener-G eggs into your flour. Mix. If dough is too dry add small splashes of water until you get the proper consistency. I usually have to add about 3-5 TBS of extra liquid. Dough should ooze slowly off a spoon held vertically over the bowl. A titch thicker than hummus, basically! It's pretty forgiving, so don't stress if your dough is thinner.

When potatoes and carrots are tender, add your chik'n. These are precooked so they don't need much more than a warming through. Bring soup to a rolling boil.

When soup is boiling, drop dumplings a small spoonful at a time into the broth. The dumplings will almost instantly cook and will sink to the bottom, then rise and float a bit. Add all the dumpling dough. Simmer a few minutes.

Remove from heat, remove the bay leaves and eat.
Excellent with crusty bread or a nice salad. Makes 9 large servings - about 3/4 cup each. Freezes and reheats very well! Enjoy!

Number of Servings: 9

Recipe submitted by SparkPeople user LEONALIONESS.

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