In a Dutch oven or soup pot, drizzle 2 tablespoons of vegetable oil. Turn up the heat to medium-high. When the oil sings, sauté your vegan chicken strips for approximately 5 minutes until browned. Refer to your individual package’s instructions for the best result. Pour in ¼ cup of low-sodium vegetable broth, to avoid sticking. Once cooked, set the strips aside on a paper towel.
Add the roux to your cooked vegetables. Stir in the chicken.
4 cups vegan chicken strips
Stir in your vegetable broth, coconut milk, salt, nutritional yeast, thyme, paprika, and bay leaves. Bring the mixture to a simmer and add the frozen peas. Cover and cook for 15 minutes.
6 cups low-sodium vegetable broth, 1 cup full-fat canned coconut milk, 1 tablespoon salt, 1 tablespoon nutritional yeast, ½ teaspoon dried thyme, 2 teaspoons paprika, 2 dried bay leaves, 1 cup frozen peas
Assemble the dumplings. Prepare the vegan buttermilk by mixing together the almond milk and apple cider vinegar. Set it aside for a few minutes. In a large bowl, combine the flour, baking powder, baking soda, salt, and pepper. Pour in the vegan buttermilk and stir until a large ball of dough forms. If the dough needs more liquid, add 1 more tablespoon of almond milk at a time.
1 cup almond milk, 1 teaspoon apple cider vinegar, 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon pepper
Use a small cookie scooper or spoon to form dough balls. Place them into the simmering soup. Keep them separated. Add the fresh parsley and cover. The soup should simmer for another 15 minutes, or until the dumplings are completely cooked.