to make the vegan chicken

1. Preheat oven to 425.
2. Fill a medium-sized saucepan 2/3 full with water. Cover and bring to a boil.
3. Once at a boil, turn the heat off but leave the pan on the burner.
4. Add the soy curls, sage and salt. Stir.
5. Place the lid back on top and allow the soy curls to soften for about 10 minutes.
6. Drain the soy curls with a sieve and press down on the soy curls to squeeze out as much liquid as you can.
7. Roughly chop the soy curls.
8. Place a silpat onto a baking sheet.
9. Toss the softened soy curls with 1 TB olive oil.
10. Transfer to the silpat-lined baking sheet and bake for 10 minutes.

to prep the soup

1. In a large Dutch oven, melt the vegan butter and olive oil over medium heat.
2. Add the chopped onion and saute until soft, about 5 minutes.
3. Mix the sage, thyme, rosemary and marjoram in a small dish. Sprinkle over the onion and stir to coat.
4. Allow to saute for 3 minutes more, then add in the carrots.
5. Saute for 2 minutes, then add in the mushrooms and celery.
6. Saute for another minute or two, then add in the baked soy curls.
7. Stir to combine, then add 5 cups of vegan broth to the pot.
8. Increase the heat to medium high and bring to a very small boil, then reduce the heat to medium low and allow to simmer for 15 minutes.
9. Add the cooked rice to 2 bowls and ladle the soup over the top. Serve immediately.