Creamy Vegan Lemon “Chicken” & Farro Stew

This creamy vegan lemon “chicken” & farro stew recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.

Why You’ll Love This Vegan Lemon “Chicken” & Farro Stew Recipe

This cozy, creamy lemon “chicken” and farro stew is bright, hearty, and deeply satisfying. Tender soy curls soak up the rich, velvety broth, while nutty farro adds a subtly chewy texture and fiber-packed bite. Each spoonful is nourishing comfort with a fresh lemon flavor. Prefer a lighter texture? Simply add more broth or plant milk to adjust the consistency.

Ingredients You’ll Need

• Plant Protein: Dry Soy Curls (or other non breaded plant based chicken).
• Grains: Farro, Flour.
• Fresh Produce: Onion, Celery, Carrots, Garlic, Lemons, Sage, Thyme.
• Dairy Alternatives: Vegan Butter, Unsweetened Plant Milk.
• Condiments: Vegan “Chicken” Broth (or Vegetable Broth), Vegan Poultry Seasoning, Salt & Pepper.

How to Make This Recipe (Step by Step)

The following is a step-by-step overview of how to make this Vegan Lemon “Chicken” & Farro Stew recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.

Step one: Prepare the Farro & Soy Curls

Cooking Farro (this can be made day before): Cook ¾ to 1 cup dry farro (to yield about 2 cups cooked) in a 1:1 mixture of broth (either vegan chicken or vegetable) and water.Use plenty of liquid, about 3–4 cups total so the farro can cook freely and be drained like pasta. Bring to a simmer and cook until tender, using the cooking time on the package as a guide based on the type of farro. Once tender, drain well and do not rinse. Set aside to cool, then refrigerate if preparing a day in advance.

Prepare the Soy Curls: Soak the dry soy curls in enough hot water to cover, mixed with 1 teaspoon poultry seasoning. Let sit for 20–25 minutes, or until fully rehydrated.

Step two: Brown the Soy Curls

Heat the oil in a large pot over medium-high heat. Drain excess liquid from the soy curls and cook until browned on both sides.

Step Three: Sauté the Vegetables & Make the Stew Base

Remove the cooked soy curls. In the same pot, add the vegan butter and reduce heat to medium-low. Add the onions and sauté until translucent, about 5–7 minutes. Add the carrots and celery and cook for 2–3 minutes. Stir in the fresh herbs, lemon zest, and garlic, and cook until fragrant, about 2 minutes.

Add the flour and mix well. Cook for 2 minutes to remove the raw flour taste. Add the broth and stir well. Bring to a gentle boil, then reduce heat to low and cover. Cook for 20-25 minutes, or until the vegetables are tender.

Step Four: Add the Lemon Juice, Farro & Browned Soy Curls

Stir in the lemon juice, cooked farro, and browned soy curls. Let the stew heat through, before adding the plant milk.

Season with salt & pepper and continue cooking until the stew reaches your desired thickness.

Note: The stew will continue to thicken as the farro and soy curls absorb liquid. Add more broth, water, or plant milk as needed to thin.

Step Five: Serve & Enjoy the Creamy Vegan Lemon “Chicken” & Farro Stew

Serve with lemon wedges and additional lemon zest, if desired.

Vegan Lemon “Chicken” & Farro Stew – RECIPE CARD

Use the recipe card below to save & print this recipe. For additional step by step photos and video instructions, be sure to read the full article above.

Creamy Vegan Lemon “Chicken” & Farro Stew

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A deeply satisfying, comforting and cozy stew that is high in protein and fiber, and made with a plant-based alternative to chicken, making it suitable for vegans & vegetarians.

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Author: Devorah Bowen

Servings: 4 servings

Ingredients

• ▢ 4 ounces Dry Soy Curls - (or other non breaded plant based chicken)
• ▢ 2 cups Cooked Farro - this can be made in advance, see instructions
• ▢ 1 small onion - diced
• ▢ 3 ribs Celery - diced
• ▢ 2 medium Carrots - peeled & diced
• ▢ 3 cloves Garlic - minced
• ▢ 1/4 cup Vegan Butter
• ▢ 1/4 cup Flour
• ▢ 1 Lemon - juice (about 3 tablespoons per lemon) and zest, divided
• ▢ 5 cups Vegan Chicken Broth
• ▢ 1 cup Unsweetened Plant Milk
• ▢ 1 tablespoon Sage - chopped
• ▢ 1 tablespoon Thyme - chopped
• ▢ 1 teaspoon Vegan Poultry Seasoning
• ▢ 1 pinch Salt - or more, to taste
• ▢ 1 pinch Pepper - or more, to taste
• ▢ 1 Lemon - zest & wedges, to serve

US Customary – Metric

Instructions

Cooking Farro (can be made day before)

• Cook ¾ to 1 cup dry farro (to yield about 2 cups cooked) in a 1:1 mixture of broth (either vegan chicken broth or vegetable broth) and water. Use plenty of liquid, about 3–4 cups total so the farro can cook freely and be drained like pasta. Bring to a simmer and cook until tender, using the cooking time on the package as a guide based on the type of farro. Once tender, drain well and do not rinse. Set aside to cool, then refrigerate if preparing a day in advance.

Making the Stew

• Soak the dry soy curls in enough hot water to cover, mixed with 1 teaspoon poultry seasoning. Let sit for 20–25 minutes, or until fully rehydrated.
• Heat the oil in a large pot over medium-high heat. Drain excess liquid from the soy curls and cook until browned on both sides.
• Remove the cooked soy curls. In the same pot, add the vegan butter and reduce heat to medium-low. Add the onions and sauté until translucent, about 5–7 minutes.
• Add the carrots and celery and cook for 2–3 minutes. Stir in the fresh herbs, lemon zest, and garlic, and cook until fragrant, about 2 minutes. Add the flour and mix well. Cook for 2 minutes to remove the raw flour taste.
• Add the broth and stir well. Bring to a gentle boil, then reduce heat to low and cover. Cook for 20-25 minutes, or until the vegetables are tender.
• Stir in the lemon juice, cooked farro, and browned soy curls. Let the stew heat through, before adding the plant milk. Season with salt & pepper and continue cooking until the stew reaches your desired thickness. Note: The stew will continue to thicken as the farro and soy curls absorb liquid. Add more broth, water, or plant milk as needed to thin.
• Serve with lemon wedges and additional lemon zest, if desired.

Equipment

5.5 QT Staub Lilac Stock Pot

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