Chickenless Chicken Style Vegetarian Stew

by Juli
(Savannah GA, USA)

A total classic made vegetarian without losing any of the delicious flavor or heartiness of the original dish. The soup is the only non-vegan ingredient, I have a friend who said she makes it without the soup, just add a little extra water and bouillon and then thickens the gravy with flour.

Ingredients

1/2 onion, chopped
1 stalk celery, sliced
2 carrots, cut into coins
olive oil
1 can garbanzo beans, drained (or white beans)
1 can corn, drained
1 c. frozen peas
1 can cream of anything soup, just make sure it is vegetarian
5 c. water
2 Edward and Sons NOTChicken bouillon cubes (or other vegetarian imitation chicken bouillon, E&S is vegan and my favorite)
3 potatoes, peeled and cut into 1/2 inch cubes
1 1/2 tsp. McCormick Rotisserie style chicken seasoning
Large dash black pepper
1/4 c. flour

Method

Saute onion and celery in oil until starting to get tender.

Add carrots and saute 4 or 5 minutes more.

Add water, chicken cubes, soup, corn, peas, beans, potatoes, and seasonings. Simmer until potatoes are tender.

Combine flour and enough water to make a thin paste. Stir slowly into hot stew, stir to combine and cook until thick.