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Creamy Vegan Lemon “Chicken” & Farro Stew Recipe

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4.1 from 45 reviews

This creamy vegan lemon “chicken” and farro stew is a comforting, hearty dish featuring rehydrated soy curls as a plant-based chicken alternative. Infused with fresh herbs, lemon zest, and juice, it offers bright and savory flavors balanced by a creamy, thickened broth made from vegan butter, flour, and plant milk. Nutty farro adds texture and substance, making this stew perfect for a wholesome, satisfying meal.

Ingredients

For the Soy Curls and Farro

  • 4 ounces dry soy curls (or other non-breaded plant-based chicken)
  • 2 cups cooked farro (see instructions for cooking method)

Vegetables and Aromatics

  • 1 small onion, diced
  • 3 ribs celery, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced

Sauce and Seasonings

  • 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

To Serve

  • 1 lemon, zest and wedges

Instructions

  1. Cooking Farro: In a large pot, combine ¾ to 1 cup dry farro with a 1:1 mixture of vegan chicken broth and water, totaling about 3 to 4 cups. Bring to a simmer and cook according to package instructions until tender. Drain well without rinsing. Allow to cool, then refrigerate if preparing ahead.
  2. Rehydrating Soy Curls: Soak the dry soy curls in hot water enough to cover, seasoned with 1 teaspoon vegan poultry seasoning. Let them rehydrate for 20–25 minutes until soft.
  3. Browning Soy Curls: Heat oil in a large pot over medium-high heat. Drain and squeeze excess liquid from the soy curls, then brown them on both sides until lightly crisp. Remove and set aside.
  4. Sautéing Vegetables: In the same pot, reduce heat to medium-low and add vegan butter. Add diced onions, sauté for 5–7 minutes until translucent. Then add carrots and celery, cooking for another 2–3 minutes until slightly softened.
  5. Building Flavor: Stir in chopped sage, thyme, lemon zest, and minced garlic. Cook for about 2 minutes until fragrant. Sprinkle the flour over the mixture and stir well. Cook for an additional 2 minutes to eliminate the raw flour taste.
  6. Simmering the Stew: Slowly pour in the vegan chicken broth, stirring constantly to avoid lumps. Bring mixture to a gentle boil, then reduce heat to low and cover. Let simmer for 20–25 minutes until vegetables are tender and stew has thickened.
  7. Finishing the Stew: Stir in fresh lemon juice, cooked farro, and the browned soy curls. Heat through before adding unsweetened plant milk, stirring well to combine. Season with salt and pepper to taste. Adjust thickness by adding more broth, water, or plant milk as needed. Continue cooking until desired consistency is reached.
  8. Serving: Serve the stew hot, garnished with additional lemon zest and lemon wedges on the side for extra brightness.

Notes

  • Farro can be cooked up to a day in advance and stored covered in the refrigerator.
  • If soy curls are unavailable, other plant-based chicken substitutes can be used.
  • Adjust the thickness of the stew by adding extra broth or plant milk as needed.
  • For more lemon flavor, add extra zest and juice according to your preference.
  • Use gluten-free flour if gluten intolerance is a concern, and substitute gluten-free grains for farro.

Find it online: https://justsosavory.com/creamy-vegan-lemon-chicken-and-farro-stew-recipe/