Fresh Kitchen + Juice Bar Vegan Chicken Noodle Stew Recipe | Plant-Based Recipes | Vegan Recipes

Ingredients

• 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)
• 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