Creamy Vegan Chickenless Stew
Get this vegan chicken stew recipe on your weekly meal plan STAT. It makes the perfect cozy winter dinner and will immediately transport you back to childhood. This creamy vegetable stew with meaty soy curls is easy to make using common ingredients, methods, and hidden vegetables too! This vegan stew recipe is also freezer-friendly and the perfect plant-based meal prep recipe. It’s also gluten-free, dairy-free, and easily made oil-free.
Equipment
Ingredients
- 1 cup unroasted unsalted cashews soaked in hot water for 20 minutes
- 1 Tbsp olive oil see notes for oil-free
- 1 small yellow or white onion roughly chopped
- 4-5 large cloves garlic minced
- 1 head cauliflower roughly chopped / stem removed
- 5-6 cups water
- 2 cups soy curls measure dehydrated + break into small pieces*
- 2 large carrots small diced
- 1 large potato peeled and small diced
- 1 1/2 cups frozen corn
- 1 cup frozen green peas
- 1/2 cup nutritional yeast
- 1/4 cup vegan chicken-style bouillon powder
- 1 tsp dried thyme
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
- Add the olive oil to a large pot and turn heat to medium. When hot, add the onion, garlic, and a large pinch of salt and saute for about 5 minutes or until fragrant.
- Pour in 2 cups of the water along with the cauliflower. Cover and cook for 15-20 minutes or until the cauliflower is fork-tender.
- Whilst the cauliflower cooks, make your cashew cream: Drain your soaked cashews and add them to a blender with 3/4 cup water. Blend until smooth and creamy. Then, set aside until you're ready to use it.
- When the cauliflower is tender, use an immersion blender to blend until smooth. Then, add the remainder of your ingredients (including the cashew cream and remaining 3 cups of water). Stir to combine and cover/cook for another 15-20 minutes or until the potatoes are fork-tender.
- Taste and adjust seasonings as desired. If your stew is too thin, allow to cook a little longer uncovered. If it's too thick for your taste, add the optional sixth cup of water. Serve with puff pastry or a big slice of rustic bread. Store leftovers in the fridge for up to 5 days or the freezer for up to 6 weeks. Enjoy!
Video
Notes
TO MAKE IT OIL-FREE: Saute the onions and garlic in some water rather than olive oil.
*Feel free to use whatever vegan chicken you like, but if you’re not using something that comes dehydrated, you will want to cut back on the water (use 4 cups instead of the 5-6 recommended cups).
Nutrition
Serving: 1bowl of stewCalories: 259kcalCarbohydrates: 43gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 7mgSodium: 993mgFiber: 11gSugar: 8g
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