Rehydrate soy curls by soaking 1 cup in 2 cups of hot vegan chicken broth for about 10 minutes.

In a large pot, melt 2 tablespoons of vegan butter. Sauté 1 chopped onion, 2 diced carrots, and 2 stalks of chopped celery for 3 minutes.

Add 2 cloves of minced garlic and cook for an additional 30 seconds.

Sprinkle 1/4 cup of flour over the sautéed vegetables, stirring for 30-40 seconds.

Add 1 teaspoon of dried thyme and a pinch of black pepper, then pour in 4 cups of vegan chicken broth.

Bring to a gentle boil, stirring until thickened.

In a bowl, combine 2 cups of flour, 1 tablespoon of baking powder, and a teaspoon of salt, then mix in 1/2 cup of coconut milk and 1/2 cup of water to form a dough.

Add the rehydrated soy curls to the broth and drop spoonfuls of dumpling dough into the simmering broth.

Cover and simmer for 15-20 minutes, ladling broth over dumplings as they cook.

Stir in another 1/2 cup of coconut milk before serving.