Vegan Chicken Soup

 

  • Large bulb of fennel , diced
  • 3 onions, diced
  • 1 head celery, diced
  • 5 big carrots, diced 
  • 1 tbsp minced garlic
  • 8 oz tempeh, diced
  • 2 tsp liquid smoke
  • 2 tsp honey or agave
  • 2 tbsp vegan worshesier sauce 
  • 1 can pigeon peas
  • 1.5 cups green peas
  • 2/3 cup cooked rice
  • 2 quarts organic vegetable stock
  • 1 tsp paprika
  • 1 tbsp Bell’s
  • 2 tbsp fresh oregano
  • 2 tbsp fresh parsley
  • 2 tbsp fresh basil
  • salt, black, and white pepper to taste
  • 2 tsp mustard
  • 2 tbsp low sodium soy sauce
  • 1 lemon, juiced
Marinate the tempeh in honey, smoke and sauce for 30 minutes.
In a lightly oiled skillet, panfry the tempeh.
Sweat the veggies for about 20 minutes until transparent, add the pigeon peas and broth, along with spices seasonings and tempeh. Simmer, until all veggies are soft and cooked through. Add rice and peas 10 minutes before serving. Makes about 6 servings
Recipe by Meagan McKeever
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