Chicken and Dumplings

Been a low-oil and salt since early 2015. Have a Pinterest site: paulgabriel but love Copy Me That because it allows me to make recipes my own!

Vegan,WFPB

subheading: UNITS USM:

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subheading: For the Soup:

8 ounce bag soy curls (see note 1 for substitutions)

3 cups vegan chicken broth (or vegetable broth) (see note 2)

6 tablespoons vegan butter (or oil) (see note 3 to make oil-free)

1 medium yellow or sweet onion, finely diced

3 medium carrots, peeled and thinly sliced

2 to 3 celery ribs, thinly sliced

2 to 4 cloves garlic, minced

4 tablespoons all purpose flour (see note 4 to make gluten-free)

¾ teaspoon dried thyme (or any herb you like)

¼ teaspoon (or more, to taste) freshly cracked black pepper

3 to 4 cups vegan chicken broth (or vegetable broth) (see note 2), add as desired

½ to ¾ cup canned *full fat* coconut milk or cream (see note 5 for substitutions)

subheading: For the Vegan Soup Dumplings:

2 cups unbleached all purpose flour (see note 4 to make gluten-free)

1 tablespoon + 1 teaspoon baking powder

¼ to ½ teaspoon iodized salt (see note 6)

¾ teaspoon dried thyme (or any herb you like)

¼ teaspoon (or more, to taste) freshly cracked black pepper

½ cup room temperature or warm water

½ cup canned *full fat* coconut milk or cream (or melted vegan butter or olive/avocado oil)

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Directions at zardyplants.com

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