Hearty Mushroom Stew with chicken substitute

Hearty Mushroom Stew with chicken substitute

This cold and frosty time of year calls for a warm and delicious stew. We got you covered with our delicious chicken and mushroom stew. Have fun cooking.

Nutritional information:

Calories3031 kJ (724 kcal)
Protein45 g
Fat31 g
Carbohydrates51 g
Fiber24 g


cutting board, colander, Spoon, chef's knife, plate, cooking spoon, pot, bowl

Recipe instructions:


Rinse the peas in a colander with warm water and transfer to a plate. Cut the mushrooms into quarters and dice the carrot and potatoes coarsely, cut the leek into rings and add to a bowl.

  • 1⁄3 cup Green peas, frozen
    1⁄3 cup Green peas, frozen
  • 3.5 oz Mushrooms
    3.5 oz Mushrooms
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 5.3 oz Potatoes (w/o skin)
    5.3 oz Potatoes (w/o skin)
  • ½ Leek (~ 3.2 oz)
    ½ Leek (~ 3.2 oz)

Finely chop the garlic and add into the bowl.

  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)

Heat the olive oil in a pot on medium heat and fry the chicken substitute from all sides until golden brown.

  • 2 tsp Olive oil
    2 tsp Olive oil
  • 6 oz Vegan Chicken Substitute
    6 oz Vegan Chicken Substitute

Add the ingredients from the bowl into the pot and fry for approx. 2-3 minutes until the vegetables are lightly browned.


    Add the vegetable broth, sour cream and peas, turn the heat to low and let simmer.

    • ½ cup Vegetable broth
      ½ cup Vegetable broth
    • ½ cup Vegan cream alternative
      ½ cup Vegan cream alternative

    Coarsely chop the parsley and add to the pot together with the thyme. Season with salt and pepper put the lid on and let simmer for approx. 25 minutes until the potatoes are cooked.

    • 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
      3 twigs of Parsley, fresh or frozen (~ 2 tsp)
    • ½ tsp Thyme leaves, dried
      ½ tsp Thyme leaves, dried
    • Salt
    • Black pepper
      Black pepper

    Enjoy your meal!