Lemon Chicken With Mushrooms & Wild Rice

Lemon Chicken With Mushrooms & Wild Rice Recipe

By Brand New Vegan

Ingredients

1 cup Carrots (chopped)

1 cup Celery (chopped)

1 1/2 cups Onions (diced)

1/4 cup Vegetable Broth

8 oz Mushrooms

3 cloves Garlic (minced)

6 cups Low Sodium Vegetable Broth

2 Bay Leaves

1 tsp Dried Thyme

1/4 tsp Garlic Powder

1/4 cup Corn Starch

1/2 cup Unsweetened Almond Milk

1 Yukon Gold Potato (cubed)

1/2 cup Wild Rice (uncooked)

1/2 bag Butler Soy Curls (4oz)

1/4 cup Lemon Juice

2 tsp Lemon Zest

1/2 tsp Salt

1/2 tsp Black Pepper

Instructions

1Saute Carrot, Celery, & Onion in 1/4 cup Broth until softened, 5-10 minutes

2Add Mushrooms and cook until softened

3Add Garlic and stir for 1 minute until aromatic

4Add remaining broth, bay leaves, thyme, and garlic powder and bring to a boil

5Add potato and rice.

6In a separate bowl, whisk corn starch and almond milk to make a slurry, and add to soup

7Reduce heat, add Soy Curls, and simmer 20 minutes, stirring often

8Add Lemon Juice and Zest and stir to incorporate

9Season with salt and pepper

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑