In a bowl, combine soy curls with vegan chicken broth and let soak for about 10 minutes.

In a large pot, melt vegan butter over medium heat and sauté diced onions, carrots, and celery for about 3 minutes.

Stir in minced garlic and cook for an additional 30 seconds.

Add all-purpose flour and stir for about 30 seconds, then pour in remaining vegan chicken broth and bring to a gentle boil.

In a separate bowl, whisk together flour, baking powder, and salt, then mix with warm water and coconut milk to form a dough.

Add the rehydrated soy curls to the pot and let simmer for a minute or two.

Using a cookie scoop, drop dumpling dough into the simmering soup, cover, and cook for 15 to 20 minutes.

Stir in the canned coconut milk to enrich the soup and warm before serving.