"Chicken" Fricot Part 2

A while ago I made an attempt to re-create a traditional Acadian fricot and while it tasted excellent, I thought I'd revise it a bit after getting feedback from my husband. His mother made this dish often and he said that it needed turnips and also had to be simplified: in other words, no mushrooms, no garlic, no zucchini. So here is what I did:

Vegan "Chicken" Fricot

2 TB Earth Balance margarine
1/2 tsp. Vegemite
1 large onion, cut into chunks
3 carrots, sliced
1 turnip, peeled and cut into chunks
3 small potatoes, peeled and cut into chunks
4-5 cups vegetable broth
1 tsp. white miso
2 tsp. summer savory
salt and pepper to taste
1 TB cornstarch mixed with a little water to dissolve
4 Gardein vegan "chicken breasts" (I used the "scallopini" style)

Heat margarine and Vegemite in a pot until it melts. Add onions, carrots, turnip and potatoes. Stir around and then add vegetable broth, miso, summer savory and salt and pepper. Bring to a boil and then add the cornstarch/water and lower heat to simmer until vegetables are tender.
Meanwhile, heat olive oil in a pan and brown "chicken breasts" on both sides and sprinkle salt and pepper over them. Cut into cubes and add to stew.