Pull apart the meatless chicken strips with your hands to make
smaller pieces that look shredded.
In a large pot heat sunflower oil over medium heat and then add
meatless chicken strips and brown for 1 minute.
Add the basil, thyme, sage, sea salt, and ground pepper and
continue browning the strips for another 5 minutes.
Add onion and sauté for another 2 minutes allowing them to soften
and sweat, stirring occasionally.
At this point add a little bit of vegetable stock to lift up the brown
bits off the bottom of the pot. Then stir in celery and carrots and
sauté for 4-5 minutes.
Then add minced garlic and sauté for 2 minutes.
Add all the vegetable stock and noodles (you can use any pasta of
your choice, which may vary the cook time, and optionally you can
break the long fettuccine noodles in half to fit in the pot) and stir
to combine.
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Cover the pot with a lid, lower the heat, and simmer for 15 minutes,
or until the noodles are tender and cooked through.
In the last 2 minutes of cooking add in parsley.
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