My family can't get enough of this vegan chicken stew. It's packed with veggies and is so simple to make in the Instant Pot or on the stove!
Table of Contents
This super easy vegan chicken stew is not only a family favorite, but a reader favorite, as well! So many of you have shared amazing remakes, and I decided that it was finally time to take fresh photos of this delicious recipe!
You can make this vegan stew in the Instant Pot or on the stovetop. In the video and photos, you'll see the Instant Pot method, but the recipe includes easy stovetop directions.
If you like this stew, also check out my 1-pot vegan chicken noodle soup. It's quick, easy, and so delicious!
✓ Ingredients and substitutions
- vegan chicken broth - The amount of liquid you'll need depends on whether you're making vegan chicken stew in the Instant Pot or on the stove. The stovetop method needs more water. You can use pre-made stock or water plus bouillon cubes. The vegan chicken broth along with the celery and spices gives this stew a chicken-y flavor without any chicken!
- celery - A little bit of minced celery adds a lovely flavor to the stew.
- chickpeas - For protein and texture. You can use white beans instead, if you prefer.
- potato - Use a thin-skinned potato, like red or Yukon Gold. I like to use red potato in this stew for the extra bit of color.
- carrots - For texture, color, and flavor!
- corn - Adds even more texture and flavor!
- chicken-style seitan - This is your meat substitute. You can use a gluten-free chicken substitute or an additional cup of chickpeas, if you want to make this gluten-free.
- spices - We're seasoning the vegan chicken stew with dried thyme, garlic powder, and onion powder.
- baby spinach - You can use fresh spinach or one to one and a half cups of frozen spinach. The frozen spinach can go in at the beginning.
🥣 How to make vegan chicken stew
You can make this in the Instant Pot or on the stove. Directions for both are below here and in the recipe card!
Instant Pot directions
Combine all of the ingredients, except for the spinach, in your instant pot. Cook at high pressure for 5 minutes, then let the pressure come down naturally for 10 minutes. You can quick release the pressure after that 10 minutes is up.
Add the spinach to the pot, and stir. The heat from the stew should be enough to cook the spinach. If you feel like it's not cooking, though, you can turn on the sauté function to cook the spinach fully.
Stovetop directions
Combine all of the ingredients, except for the spinach, in a soup pot. Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes. You're done cooking when the potato pieces are tender.
Add the spinach to the pot, and stir until it fully wilts into the stew.
💡 Helpful tip
- If you want to thicken the stew, stir in 2 teaspoons of cornstarch mixed with 2 tablespoons of water at the end of cooking. Stir until it's thickened to preference.
🫙 Storage directions
Leftover chicken stew will keep for three to four days in the refrigerator. You can also freeze it for up to six months! Thaw overnight in the fridge or for a couple of hours on the countertop, and reheat on the stove or in the microwave.
💬 Frequently asked questions
The secret is in the spices! Celery, onion, thyme, and garlic go a long way in making vegan chicken taste like animal chicken.
I haven't tested this with soy curls, but I don't see why not! Soak them in vegan chicken broth and a little poultry seasoning for 5 minutes, then drain and pan fry or air fry. Add them to the stew at the end of cooking, when you add the spinach.
You can use a gluten-free chicken substitute or an additional cup of chickpeas, if you want to make this gluten-free.
📖 Recipe
Vegan Chicken Stew
Equipment
- Instant Pot - optional
Ingredients
- 2 ½ cups vegan chicken broth If you're cooking on the stove, use 3 ½ cups.
- ½ cup minced celery
- 15 ounce can chickpeas
- 2 cups cubed red potatoes
- 1 ½ cups sliced carrots (½" coins)
- 1 cup corn fresh or frozen
- 8 ounces chicken-style seitan
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 packed cups baby spinach or 1 to 1 ½ cups frozen spinach
Instructions
Instant Pot Directions
- Combine all of the ingredients, except for the spinach, in your Instant Pot (If you're using the frozen spinach, it can go in now instead of at the end). Cook at high pressure for 5 minutes, then let the pressure come down naturally for 10 minutes. You can quick release the pressure after that 10 minutes is up.
- Add the spinach to the pot, and stir. The heat from the stew should be enough to cook the spinach. If you feel like it's not cooking, though, you can turn on the saute function to cook the spinach fully.
Stovetop Directions
- Combine all of the ingredients, except for the spinach, in a soup pot. Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes. You're done cooking when the potato pieces are tender.
- Add the spinach to the pot, and stir until it fully wilts into the stew.
Cadry
I love soups that truly are a full meal. This sounds so substantive, healthy, and delicious!
Dianne
Meals like this where you just throw things together because you're not sure what to make tend to be the best kind! I'm like your son – I'm not a huge fan of soups, but this has so many things I like in it that I think I'd love it. That seitan looks so good!