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Chick’n And Sweet Corn Stew

© 2022 Wicked Foods Inc. All rights reserved.
chick'n-and-sweet-corn

This satisfying, healthy stew is ready in only 20 minutes—or less if you chop fast! Two secrets to flavor and speed here: 1) a mix of both dried and fresh aromatics and herbs like onions, garlic, and thyme. And 2) adding boiling water to the soup instead of cold water to speed the cooking. Using a no-chicken-flavored broth base also helps. Oh, and the incredible chew of shredded King oyster mushrooms, which stands in for the chicken. Plus two kinds of beans for more protein. That all makes it delicious and filling. No animals needed!

  • Author: Wicked
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 1x

Ingredients

Scale
  • 8 ounces King oyster mushrooms (about 3)
  • 1 onion
  • 4 cloves garlic
  • 2 Tbsp plant-based butter
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 1 tsp Wicked Kitchen Sage Onion & Garlic Seasoning (see Note)
  • 1 Tbsp chopped fresh thyme
  • 2 Tbsp no-chicken or other vegan broth base, such as Better Than Bouillon
  • 4 cups (1 L) boiling water
  • 1 can (14 oz/400 g) white beans (such as Great Northern), rinsed and drained
  • 1 can (14 oz/400 g) chickpeas, rinsed and drained
  • 1 1/2 cups corn kernels (fresh or frozen)
  • 2 cups (2 oz/60 g) baby spinach leaves
  • Black pepper to taste

Instructions

  1. Shred the shrooms by running a fork along the length of the mushroom stems. Break them up with your hands into some thin and some thicker shreds. Thinly slice the caps too. It should look like shredded chicken. While you’re at it, dice the onion and slice the garlic.
  2. Melt 2 tablespoons of the butter in a soup pot over medium heat. Add the shredded shrooms and diced onions. Cook until the shrooms shrink down a bit and the onions soften up, 4 to 5 minutes. 
  3. Stir in the granulated onion, granulated garlic, sage & onion seasoning, sliced fresh garlic, and fresh thyme. Let everything cook until the pan starts to go dry, just a few minutes. Then stir in the broth base and water. 
  4. Add the white beans, chickpeas, and corn. Give it a stir, return to a simmer and let the stew cook a few minutes. Then stir in the spinach and return to a simmer again. 
  5. Off the heat, and you should be good to go! Give the soup a taste and adjust any seasonings you think it needs. Or if it’s too intense, stir in a little more water. It’s that easy.

 

Notes

 

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