Name: Creamy Vegan Lemon “Chicken” & Farro Stew Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 4 ounces dry soy curls (or other non-breaded plant-based chicken); 2 cups cooked farro (see instructions for cooking method); 1 small onion, diced; 3 ribs celery, diced; 2 medium carrots, peeled and diced; 3 cloves garlic, minced; 1/4 cup vegan butter; 1/4 cup flour; 1 lemon (zest and juice, about 3 tablespoons juice per lemon); 5 cups vegan chicken broth; 1 cup unsweetened plant milk; 1 tablespoon fresh sage, chopped; 1 tablespoon fresh thyme, chopped; 1 teaspoon vegan poultry seasoning; Salt, a pinch or to taste; Black pepper, a pinch or to taste; 1 lemon, zest and wedges

Jump to Recipe· 4.1 from 45 reviews

If you’re craving a hearty, comforting meal that’s bursting with bright, zesty flavor and wonderfully creamy texture, you’re absolutely going to fall in love with this Creamy Vegan Lemon “Chicken” & Farro Stew Recipe. It’s like a warm hug in a bowl, featuring tender, savory soy curls that perfectly mimic chicken, nutty farro that adds a satisfying bite, and a vibrant lemony zing that keeps every spoonful fresh and exciting. Plus, the creamy base is so luscious without any dairy, making it a nourishing feast for both vegans and anyone eager to enjoy a wholesome, plant-powered stew.

Ingredients You’ll Need

The image shows several fresh ingredients arranged neatly on a white marbled surface. From the left, there are three celery stalks, two bright yellow lemons, and two orange carrots placed vertically next to a large glass measuring cup filled with a golden broth. Below the lemons and celery, a small white plate holds a dollop of pale yellow butter. Near it, a clear glass bowl is filled with light brown textured pieces that look like cooked soy curls. A sprig of green thyme lies beside the bowl. At the bottom left, a small white bowl contains uncooked light brown grains. Next to it, fresh green sage leaves and a small white container with a white, creamy liquid are set. Near the center, a whole white garlic bulb rests above a round red onion with dry skin. To the right, a wooden scoop filled with a white powder, likely flour or salt, completes the layout. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Creamy Vegan Lemon “Chicken” & Farro Stew Recipe lies in its simple yet purposeful ingredients. Each one plays a vital role: from the soy curls that bring that meaty texture, to the farro that adds wholesome heartiness, and the fresh lemon that brightens the whole dish with a sunny pop of flavor.

Dry Soy Curls: These plant-based “chicken” pieces soak up flavors beautifully and offer a delightful chew.
Cooked Farro: This nutty grain provides hearty texture and wholesome nutrients; can be prepared ahead for ease.
Small Onion: Adds depth and subtle sweetness when sautéed gently.
Celery: Offers a crisp, fresh bite and balances the stew’s richness.
Carrots: Bring natural sweetness and vibrant color.
Garlic: Essential for its aromatic warmth and flavor boost.
Vegan Butter: Creates a rich, velvety base that elevates the stew’s creaminess.
Flour: Helps thicken the stew for a satisfying texture.
Lemon Juice and Zest: The star of the dish, providing tangy brightness and uplifting fragrance.
Vegan Chicken Broth: Builds a flavorful, savory liquid foundation.
Unsweetened Plant Milk: Adds gentle creaminess without overpowering the flavors.
Fresh Sage and Thyme: Herbal notes that complement the lemon and deepen the stew’s complexity.
Vegan Poultry Seasoning: Adds savory spices that mimic classic chicken seasoning.
Salt and Pepper: To taste, ensuring every note shines perfectly.
Lemon Wedges & Extra Zest: For serving, to amplify that fresh citrus pop.

How to Make Creamy Vegan Lemon “Chicken” & Farro Stew Recipe

The image shows a white pan filled with many small strips of cooked brown textured pieces spread all over the base of the pan. The pieces have a crispy look with some darker brown spots indicating they are fried or cooked well. The white pan has a smooth interior with a slight shadow on the edges and sits on a white marbled surface. There are no extra ingredients or layers in the pan, just the single layer of textured brown strips. photo taken with an iphone --ar 4:5 --v 7

Step 1: Cook Your Farro

Start by cooking your farro in plenty of liquid – a mix of vegan chicken broth and water works beautifully here. This ensures each grain cooks tender but keeps a slight bite, perfect for absorbing the stew’s flavors later. Drain it like pasta once done, and set aside to cool. If you’re prepping ahead, refrigerate it to save time on stew day.

Step 2: Rehydrate the Soy Curls

While the farro cooks, soak the dry soy curls in hot water mixed with a bit of poultry seasoning. This rehydrates them fully while infusing lovely savory tones. After about 20 minutes, drain and get ready to brown these little bites, which add that essential “chicken” texture and richness.

Step 3: Brown the Soy Curls

Heat a splash of oil in your pot, then brown the soy curls until they develop a nice golden crust on both sides. This step adds incredible flavor and a chewy texture that feels indulgent but guilt-free. Once browned, remove them from the pot and set aside.

Step 4: Sauté Your Aromatics

In the same pot, melt the vegan butter and gently sauté diced onions until they turn translucent and silky. Add your diced carrots and celery next, cooking them until just tender. Then, stir in garlic, fresh herbs, and lemon zest—this creates that aromatic base that will make your kitchen smell irresistible.

Step 5: Build the Stew Base

Sprinkle the flour over the veggies and stir well, cooking for a couple of minutes to banish the raw flour taste. Gradually whisk in your vegan chicken broth, stirring until the stew starts to thicken. Bring this mixture to a gentle boil, then reduce the heat, cover, and let all those flavors meld together as the vegetables soften further.

Step 6: Finish with Lemon, Farro, and Soy Curls

Once the base is wonderfully fragrant and the veggies are tender, stir in fresh lemon juice, the cooked farro, and browned soy curls. Let everything heat through before adding plant milk for that final creamy touch. Season with salt and pepper, adjusting the consistency with more broth or milk if needed because this stew loves to thicken up beautifully as it rests.

How to Serve Creamy Vegan Lemon “Chicken” & Farro Stew Recipe

Garnishes

To make every serving extra special, add some fresh lemon zest and a few lemon wedges on the side. This allows everyone to brighten their bowls with a juicy squeeze of citrus, enhancing the stew’s fresh, tangy notes. A sprinkle of finely chopped fresh herbs like thyme or parsley also adds color and a burst of fragrance.

Side Dishes

This stew is a complete meal on its own, but for a bit of extra comfort, serve it alongside a rustic loaf of crusty bread or warm pita for dipping into that creamy broth. A crisp green salad with a light vinaigrette can provide a refreshing contrast to the stew’s richness, rounding out the meal perfectly.

Creative Ways to Present

For a cozy dinner party or an Instagram-worthy meal, serve the stew in shallow bowls, topped with a little extra fresh lemon zest and a sprig of thyme. You could also offer lemon wedges in a small dish for guests to squeeze as they like. For a fun twist, spoon the stew into hollowed-out mini pumpkins or large bell peppers to add a seasonal, festive flair.

Make Ahead and Storage

Storing Leftovers

This Creamy Vegan Lemon “Chicken” & Farro Stew Recipe stores beautifully in an airtight container in the fridge for up to four days. The flavors actually deepen after sitting for a day, making it perfect for tasty next-day lunches or dinners.

Freezing

You can freeze this stew in portion-sized containers for up to three months. Keep in mind the texture of the soy curls might soften slightly after freezing, but the flavor remains delightful. Just thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

When reheating, warm the stew slowly over medium-low heat, stirring occasionally to prevent sticking. Add a splash of vegan chicken broth or plant milk if it becomes too thick. Reheat until steaming hot and enjoy with fresh lemon wedges to revive that bright citrus zing.

FAQs

Can I use another grain instead of farro?

Absolutely! Barley, brown rice, or quinoa can be substituted if you prefer or need a gluten-free option, though cook times and textures will vary slightly. Just make sure your chosen grain holds up well in stews.

What can I substitute for soy curls?

If soy curls aren’t your thing or unavailable, try using seitan, tempeh, or even firm tofu, all of which absorb flavors wonderfully and provide a similar protein boost.

Is the lemon flavor overpowering in this stew?

Not at all! The lemon adds a refreshing brightness that cuts through the creaminess, balancing the flavors perfectly without being too sharp or sour.

Can I make this stew oil-free?

Yes, you can skip the oil and use a little vegetable broth for sautéing the vegetables. The vegan butter provides a lot of richness, so the stew still turns out wonderfully creamy.

How long does it take to prepare this recipe?

The whole process takes about 1 hour and 15 minutes, including cooking the farro and soaking the soy curls. It’s definitely worth the wait for a stew this comforting and flavorful!

Final Thoughts

Once you try this Creamy Vegan Lemon “Chicken” & Farro Stew Recipe, it’s bound to become a staple in your kitchen. It’s the kind of dish that comforts the soul, showcases the magic of plant-based cooking, and makes you eager to share every bite with friends. So grab those soy curls, get your lemons ready, and dive into a bowl of cozy, creamy, lemony goodness.