Two pots, one prep!

I’m a vegetarian and while my hubby doesn’t mind meat substitutes, he prefers meat, so I’ve been modifying recipes to fit both of our needs. Here’s the first.  Made as a single recipe and then split in two and cooked separately.  This dish was delicious in both variations!  It’s very reminiscent of a delicious chicken pot pie filling with great herbs.

This is my modified version of an original recipe from Janet & Greta Podleski published in October/November 2009 Taste of Home Magazine.

Balsamic Roasted Vegetable Stew Two Ways – Chicken & Soy Protein 4 cups unpeeled, cubed red potatoes (1/2″ cubes) 2 cups whole baby carrots 1/2 cup coarsely chopped red onion 2 tbsp balsamic vinegar 1 tbsp olive oil 1 tsp minced garlic 1 tsp dried thyme 1 tsp dried rosemary 1 tsp dried tarragon 1/2 tsp salt 1/2 tsp ground black pepper Spray a large roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, thyme, rosemary, tarragon, salt, and pepper.  Mix well.  Roast uncovered at 425% for 30 minutes.  Stir once halfway through cooking time. Add: 1 cup sliced fresh green beans Roast for 10 mins more or until potatoes are cooked through and vegetables are tender but not mushy.
In two separate pans…
MEAT VERSION	MEATLESS VERSION
1/2 cup dry white wine or cooking wine	1/2 cup dry white wine or cooking wine
3 boneless, skinless chicken breasts (about 2lbs) cut into 1″ cubes	3 Quorn “Chicken” breast chopped or equivalent of your favorite fake chicken product
1/2 tsp Thyme 1/2 tsp Rosemary	1/2 tsp Thyme 1/2 tsp Rosemary
1-1/2 cups reduced-sodium chicken broth 1 tbsp cornstarch	1-1/2 cup water and 1 tsp Vegbase or  1-1/2 Vegetable Broth 1 tbsp cornstarch

Can you tell which has the fake chicken? It's the bottom pan.

Pour wine into two soup pots.  Add thyme and rosemary.  Bring each to a boil.  Add chicken and faux chicken to appropriate pans and reduce heat to medium-high.  Cook the faux chicken until warmed (about 3 minutes) and the real chicken until cooked through, about 12 minutes.

Add half of the roasted vegetables to each pan.  Stir in 1 cup of coordinating broth into each pan.

Combine:

1/2 cup of each broth with 1 tbsp cornstarch – stir until lump free

Add appropriate cornstarch mix to each chicken and vegetable pan. Cook until stew is bubbly and has thickened, about 3 minutes.

Serve hot with crusty bread and tossed salad.

DISCLOSURE OF MATERIAL CONNECTION – I have not received any compensation for writing this content and I have no material connection to the brands, topics and/or products that are mentioned herein.

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