The dumplings in this recipe are dense and filling. You could make all flour and plant milk dumplings without potato, if desired. Cauliflower, kale, or browned mushrooms would be delicious here. There are so many veggies you could add or substitute in this recipe. A mix of oat flour and almond flour will work, as long as you use enough oat flour to achieve a thick enough, paste-like texture. In the dumplings, I tried both whole wheat flour (it was too bitter) and almond flour (it didn't absorb the plant milk well), so I can't recommend a substitute at this point. To thicken the stew, you can use half as much cornstarch, or sub the thickener of your choice. Or use about 2 cups of chickpeas or jackfruit in water (not canned-it tastes too briney) for a soy free recipe. If you're not a fan of soy curls, you could substitute another vegan chicken product (seitan/vital wheat gluten, for example). This recipe is amazing as is, but you can easily customize it to your liking. I also like to add extra broth/slurry when storing leftovers, as I know this stew will continue to thicken in the fridge. The instructions call for cooking this dish uncovered to reduce and help thicken it, and the dumplings and soy curls will also absorb liquid as they cook (and while stored in the fridge.) But, if you notice you don't seem to have enough liquid toward the end of cooking, add some more broth and slurry to the pot and cook a bit longer, if necessary. This is a stew rather than a soup, so the broth should be fairly thick. But you could add them at the same time as the dumplings for a softer 'chicken' bite. In this recipe, I like them a little chewy so they differ in texture from he soft dumplings-which takes about 10 minutes. Soy curls can range from firm and chewy to very soft, depending on how long you cook them.
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