Vegan Chicken Noodle Stew

Vegan Chicken Noodle Stew, Fresh Restaurants

This soup will transport you back to your childhood with its familiar flavours and textures!

It works best with Butler’s Soy Curls, but if you can’t find them, use tvp slices or even some Gardein chicken strips. If using Gardein or any other brand of faux chicken strips that are not dried, add them a few minutes before the end of cooking, just long enough to heat them through.

Ingredients (Serves 4-6)
Soy curl marinade

1 cup (250 ml) water
1/4 tsp poultry seasoning
1 tsp sea salt
1/2 tsp garlic powder
1 cup (65g) Butler’s Soy Curls or tvp chunks reconstituted according to package directions
1/4 cup (60 ml) sunflower oil
1 medium cooking onion, diced (1 cup/100 g)
1 medium leek, sliced (1 cup/150 g) (see tip below about how to clean leeks)
2 medium carrots, chopped (1 cup/100 g)
5 cloves garlic, minced
1 cup celery, chopped (100 g)
1/2 tsp dried thyme
2 bay leaves
1/4 cup white flour
6 cups (1420 ml) vegetable stock
1/2 cup filini pasta (or any other small pasta shape)
1/4 cup (10 g) parsley, chopped
1/2 cup (75 g) frozen green peas, rinsed and drained
to taste sea salt
to taste black pepper

Directions

  1. Mix marinade ingredients together in a bowl.
  2. Add reconstituted tvp slices and let marinate for 1 hour. Drain.
  3. Heat oil in pot over medium heat.
  4. Add onion, leek, carrots, celery and garlic. Cook until softened.
  5. Add thyme and bay leaves and stir.
  6. Add flour and stir for a minute to coat all the vegetables.