With autumn in the air, I am beginning to crave warming foods. Sure, we still have the odd warm sunny day where I reach for that fresh salad or smoothie but most days are getting colder. It’s almost frosty in the morning and the evenings are getting dark earlier. I want to tuck into something warming and then wrap up in a cosy jumper. Here’s just the thing for that transition into the cooler months. It’s healthy, easy and vegan. I hope you enjoy!
5 min prep time
20 min cook time
25 min Total
Serves 4
Ingredients:
140g carrot, chopped
140g leek, sliced
140g mushroom
170g vegan chicken (Linda McCartney’s Shredded Chicken)
1 cup vegetable stock
1 cup oat milk (Oatly’s Barista Edition – doesn’t separate when heated)
1 tbsp gluten free flour
1 tbsp vegan butter
2 tbsp olive oil
2 cloves garlic, minced
1 tsp oregano
5-7 sprigs of flat-leaf parsley; stalks and leaves kept separate, both finely chopped
- Put a deep pan on a medium heat with your olive oil and add your carrot, leek, mushrooms, oregano and parsley stalks. Mix and gently fry for about 8 mins until vegetables have softened.
- Move your vegetables to the side of the dish and add your butter to the centre. Once it’s melted, add your flour and whisk together while you pour in your stock and milk. Mix, turn the heat up and bring to a simmer.
- Add your chicken and parsley and cook for about 10 mins. If it is too dry, add a splash of hot water or oat milk.
Serve with mashed potatoes and your favourite green vegetables or use as the base for a pie.
