Creamy Vegan Lemon "Chicken" & Farro Stew

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.

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.