Ingredients

• 2 cups plant-based chicken (e.g., Gardein, Beyond Chicken, or similar, shredded or diced)
• 2 tablespoons butter (or plant-based butter)
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup sliced mushrooms (optional)
• 2 tablespoons all-purpose flour (or gluten-free flour for a GF option)
• 1 cup vegetable broth
• 1 cup milk (or unsweetened plant-based milk like oat, soy, or almond)
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 1/2 cup frozen peas (optional, thawed)
• 1/4 cup diced pimientos (optional, for flavor and color)
• 1/2 cup sliced water chestnuts (optional, for added crunch)

Instructions

1. Cook the Vegetables
   • In a large skillet, melt the butter over medium heat.
   • Add the diced onion, green bell pepper, and mushrooms (if using). Sauté for 3-4 minutes until softened.
2. Cook the Plant-Based Chicken
   • Add the plant-based chicken to the skillet and sauté for 2-3 minutes until lightly browned and heated through. Remove and set aside.
3. Make the Roux
   • Sprinkle the flour over the vegetables in the skillet and stir to coat.
   • Cook for 1-2 minutes to eliminate the raw flour taste.
4. Create the Sauce
   • Slowly pour in the vegetable broth while whisking to prevent lumps.
   • Add the milk or plant-based milk, stirring constantly.
   • Bring the mixture to a simmer and cook for 3-5 minutes until the sauce thickens.
5. Combine Everything
   • Stir in the salt, black pepper, and paprika (if using).
   • Add the cooked plant-based chicken, peas, pimientos, and water chestnuts (if using). Simmer for 2-3 minutes to heat through.
6. Serve
   • Serve hot over rice, toast, puff pastry shells, or pasta.