Lemon Chick'n Stew (Vegan!)

You won't miss the chicken in this stew. I'm in love with the recipe, especially in the cold winter months.


2 tablespoons coconut oil

1/2 tsp himalayan or sea salt

Freshly ground pepper

1 brick of organic extra-firm tofu, cubed

4 carrots, sliced

2 ribs celery, chopped

1 onion, diced

1 leek, thinly sliced

2 cloves garlic, minced

5 cups low sodium veggie stock

1 cup water

3 tablespoons lemon juice

1 cup small quinoa or brown rice pasta

2 tablespoons fresh tarragon, chopped


- Season each piece of tofu in salt and pepper.

- In an large non-stick pan, heat 1 tablespoon of oil over medium high heat.

- Place the cubes of tofu in the pan and fry until all sides are golden brown. Turn off heat when finished and move out of the way.

- In a large stockpot, add 1 tablespoon of oil and the carrots, celery and onion to the pot and cook over medium heat for 3 minutes.

- Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper.

- Add the stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.

- Add the pasta and tofu to the stockpot and cover and simmer for about 10 minutes or until pasta is tender (try not to overcook the pasta!).

- Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon.

- Serve immediately.



Subscribe today!

Get a FREE all-access pass to iWannaVfit's Vegan Challenge.

Included are: meal plans, grocery lists, and transitional tips for success.