Spicy (Soy) Chicken Stew

Copenhagen got really cold these days. Each time I finally cycle home and take off my gloves and b**tch about the weather, I wish for a bowl of hot thick creamy soup. Today I was running around with the usual - shopping, laundry, etc. so when I got home, I was really ready to cook something hearthy. This is a very simple, yet delicious European stew that I used to make quite often during my vegan days. Served with mashed potato, this stew makes a filling dinner.


SPICY STEW WITH (SOY) MEAT:

• 1 cup cooked soy nuggets *
  
• vegetable oil
• 500ml veggie broth (preferably mushroom flavored)
• 1 onion
• 2 carrots
• handful of soaked dried mushrooms
• 3 bay leaves
• 10 black peppercorns
• 1 tbsp any grill spice mix (or my Cajun Spice Mix)
• 1 tbsp wholegrain flour
• 1 tbsp mushroom flavored soy sauce

* NOTE: Instead of soy nuggets, use cubed chicken.

Fry the soy nuggets (or chicken) in oil, until crispy. In a pan, heat some oil and add the chopped onions. Fry for about 10 minutes or until brown. Add the carrots and the mushrooms. Saute for another 5 minutes. Add the broth together with the spices. Bring to boil, lower the heat and cook until the veggies are 90% done. Add the fried soy nuggets and the soy sauce. Cook for about 3 minutes, stir in the flour and cook until thickened.

Serve warm with mashed potatoes and pickled beet roots.

I served mine with mashed parsnip roots. To do that, simply boil chopped parsnip in salt water until soft, drain and blend with a hand mixer. This is a lighter (and to mne tastier) version of the tradition.

You can naturally use cubed chicken instead of the soy nuggets.