Hearty Mushroom Stew with chicken substitute

Name: Hearty Mushroom Stew with chicken substitute
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 1 Carrot (~ 3.4 oz); 1 Garlic clove (~ 0.1 oz); ½ Leek (~ 3.2 oz); 3.5 oz Mushrooms; 5.3 oz Potatoes (w/o skin); 3 twigs of Parsley, fresh or frozen (~ 2 tsp); ½ cup Vegan cream alternative; ½ cup Vegetable broth; 6 oz Vegan Chicken Substitute; 1⁄3 cup Green peas, frozen; 2 tsp Olive oil; ½ tsp Thyme leaves, dried; Salt; Black pepper

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:

Calories	3031 kJ (724 kcal)
Protein	45 g
Fat	31 g
Carbohydrates	51 g
Fiber	24 g

Utensils:

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

Recipe instructions:

1

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
3.5 oz Mushrooms
1 Carrot (~ 3.4 oz)
5.3 oz Potatoes (w/o skin)
½ Leek (~ 3.2 oz)

2

Finely chop the garlic and add into the bowl.

1 Garlic clove (~ 0.1 oz)

3

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
6 oz Vegan Chicken Substitute

4

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

5

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

½ cup Vegetable broth
½ cup Vegan cream alternative

6

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.