In a large saucepan fry the onion and garlic in the coconut oil for 1 minute over a low-medium heat so that it doesn’t brown.
1 tbsp coconut oil, 100 g onion, 2 cloves garlic
Add the diced carrot and potato. Sprinkle over the plain flour and stir to coat the veggies. Fry for a further 2 minutes.
220 g carrots, 440 g potatoes, 50 g plain flour
Add the vegetable stock, vegan chicken, chicken seasoning and spices (nutmeg, turmeric, pepper and mace). Simmer for 30 minutes over a low-medium heat.
1 litre vegetable stock, 250 g vegan chicken, 1.5 tbsp chicken seasoning, 1/4 tsp nutmeg, 1/4 tsp turmeric, 1/8 tsp black pepper, 1 pinch mace
Turn the heat down to low, add the peas, cream, thyme and parsley and cook for a further 10 minutes until the mix is hot through. Don’t let it boil.
100 g peas, 240 ml dairy free cream, 2 tsp fresh thyme, 2 tsp fresh parsley