Chunky Chicken Stew


  • 1 cup sweet red pepper, julienned
  • 1 cup onion, julienned
  • 1 ½ cup celery, julienned
  • 1 tsp. fresh garlic, minced
  • 2 Tbsp. canola oil
  • 1 cup carrots, sliced
  • 2 cups broccoli florets
  • 1 cup cauliflower pieces
  • 2 cup Cedar Lake Vege Chick’n, diced
  • 1 tsp. McKay’s Chicken Seasoning
  • 2 tsp. low-sodium Salt
  • 4 cups soy milk, plain
  • ½ cup unbleached white flour
  • ¼ cup soy margarine


  1. In a large skillet on medium-high, heat the canola oil, and add the onions, garlic, celery and red pepper. Sauté until tender. In a separate dish, cook the broccoli, cauliflower and carrots in the microwave for about 6 minutes.
  2. Place four cups cold soy milk into a medium saucepan. Take ½ cup of the cold soy milk and stir in ½ cup unbleached flour and ¼ cup melted soy margarine. Whip together until creamy and free of lumps and stir into cold soy milk in the saucepan.
  3. Add the seasonings and bring to a soft boil, stirring constantly until thickened. Stir in the chicken-like veggie meat and add all the other ingredients. Serve with homemade bread and a relish tray.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Soups

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.