Lemon Chicken With Mushrooms & Wild Rice

Lemon Chicken With Mushrooms & Wild Rice Recipe

By Brand New Vegan


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


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

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