Creamy Vegan “Chicken” Mushroom & Leek Soup

More cosy, autumnal food with this tasty, filling soup. I used Fry’s chicken style strips for this, but any mock chicken will work. This serves two as a main, or four as a starter.

Yield; Two – Four servings (379kcal – 190kcal) Cook time; 20 minutes

You’ll need;

  1. One tablespoon of non-dairy margarine, I used Vitalite
  2. Two cloves of garlic, minced
  3. One leek, thinly sliced
  4. 200g/7oz mushrooms, sliced
  5. 190g/6.5oz mock chicken, I used Fry’s chicken style strips
  6. 500ml vegetable stock
  7. 50ml non-dairy cream, I used Alpro single soya cream
  8. One tablespoon of both dried tarragon and dried parsley
  9. Salt and black pepper to taste
  10. Two tablespoons of cornflour(a.k.a. cornstarch) dissolved in two tablespoons of cold water


  • In a large saucepan over a medium heat, melt the non-dairy margarine, once it’s melted, add the garlic and cook for one minute.
  • Next, stir the sliced leeks through the garlic, cover with a lid and leave to cook for five minutes.
  • Add in the mushrooms and the mock chicken, give everything a good stir and cover it back up. Continue cooking for five minutes.
  • Pour the vegetable stock over the veggies and mock chicken. Give everything a good stir and cover with a lid. Cook for a further five minutes.
  • Stir the cornflour slurry and cream through the soup. Cover with a lid and allow to simmer for three or four minutes, or until it thickens.

Serve with bread, garnish with non-dairy cream and freshly cracked black pepper.

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