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Soy curls and dumplings recipe

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Adjust Servings:
For the Stew
2 cups (111 g) dry soy curls reconstituted with 2 cups boiling Water (use 2 cups cooked chickpeas or chopped seitan)
6 medium (252 g) Carrots cut into coins
2 large stalks Celery , minced
4 cups (940 ml) vegan Chicken broth (or 4 tablespoons bouillon in 4 cups water or ¼ cup [24 g] nutritional yeast)
1 Bay Leaf
1 tablespoon dried Thyme
1 sprig Rosemary or ¼ teaspoon ground rosemary
Black Pepper , to taste
For the Dumpling
2 cups (500 g) white or whole-wheat Flour (or use gluten-free baking mix)
1 teaspoon Salt (optional)
1 teaspoon dried Thyme
¼ teaspoon Baking Powder
¼ teaspoon Black Pepper
1 cup (375 ml) plain or unsweetened nondairy Milk of choice

Soy curls and dumplings recipe

  • Serves 4
  • Medium


  • For the Stew

  • For the Dumpling



Try using a can of chickpeas instead. Make it gluten-free by using a gluten-free baking mix instead of flour.



The Night Before

Chop veggies and store in the fridge. Reconstitute the soy curls (if using) by pouring the boiling water over the soy curls. Let them soak for about 10 minutes and drain. Store in the fridge.


In the Morning

Oil the crock. Add all of the stew ingredients to the slow cooker. Add more water if you will cook it over 8 hours, or if your slow cooker runs a little hot. Cook on low for 6 to 10 hours.


30 to 40 Minutes Before Serving

Make dumplings by mixing flour, salt, thyme, baking powder, pepper, and milk in bowl. Turn mixture out on a floured cutting board and roll thin (about the thickness of a thick pie crust). Cut into rectangles, approximately ½ inch by 1 inch (1.3 by 2.5 cm) or to your favorite size. Place the dumplings in the slow cooker, and stir to incorporate the dumplings. Turn the slow cooker to high, and cook 30 minutes more.


The mixture will thicken up as it cooks. Add more broth if needed. Adjust seasonings to taste.


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