What You Need:
2 tablespoons olive oil
1/2 onion, chopped
2 celery stalks, halved lengthwise and sliced
3 carrots, halved lengthwise and sliced
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 cup mushrooms, chopped
1 quart veggie broth
2 cups vegan chicken or seitan, diced (I use Gardein chicken strips)
3 cups rice, cooked (I like a wild rice blend)
1/2 cup soy creamer
1/4 cup red wine
4 slices of vegan bacon (I like to make my own with tempeh)
What You Do:
1. Heat olive oil in a large stockpot over medium heat. Add onion, celery, carrots, thyme, salt, and pepper. Sauté until the onions are tender and translucent. Add mushrooms and cook for 5 minutes longer. Stir in the veggie broth and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes.
2. Uncover and stir in veggie chicken and rice. Continue to cook until heated through, about 5 minutes.
Stir in soy creamer and wine and simmer an additional 5 minutes. Ladle into bowls and top with veggie bacon. Enjoy!
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