Step 1

Sauté onion in 1 tbsp of oil for about 3 minutes. (For an oil-free option, just add all veggies to water with bullion and green chile and simmer for 20 minutes.)

Step 2

Add zucchini and mushrooms and sprinkle with salt

Step 3

Sauté for about 5 more minutes until they start to release their juices.

Step 4

Add water, Not Chick’n bouillon cubes, chopped green chiles, and peeled and diced potatoes, then simmer on medium-low. (Reduce water by 1 cup if not using Soy Curls.)

Step 5

Heat soup until it boils, then turn down the heat to low and simmer for 10-15 minutes until the potatoes are just barely soft.

Step 6

Add Butler soy curls or other chicken strip product of choice.

Step 7

Simmer for about 5 more minutes, then add the soy milk.

Step 8

Mix the oil and flour in the bottom of another soup pot.

Step 9

Heat over medium heat until oil and flour mixture bubbles.

Step 10

Scoop out the liquid from the soup with a ladle and add it to the roux one at a time stirring well between each scoop. (It will be very thick at first). Continue until all of the soup is added.

Step 11

Stir until the stew just begins to bubble and then turn off the heat.

Step 12

Add 1/3 cup of corn starch (or potato starch) to the cold plant-based milk. Stir in the starch until it dissolves, then add the milk to the soup and stir very well until it begins to boil and thicken.