Vegetarian Chicken à la King
A creamy, comforting classic made meat-free: plant-based chicken in a rich sauce, ready over rice, toast, or pastry shells.
Ingredients
- 2 cups plant-based chicken (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)
- 1 cup vegetable broth
- 1 cup milk or unsweetened plant-based milk (oat, soy, or almond)
- 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika (optional)
- 1/2 cup frozen peas, 1/4 cup diced pimientos, 1/2 cup sliced water chestnuts (all optional)
Instructions
Cook the vegetablesMelt the butter in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms and saute 3 to 4 minutes until softened.
Brown the chickenAdd the plant-based chicken and saute 2 to 3 minutes until lightly browned and heated through, then remove and set aside.
Make the rouxSprinkle the flour over the vegetables, stir to coat, and cook 1 to 2 minutes to lose the raw flour taste.
Build the sauceSlowly whisk in the vegetable broth, then the milk, stirring constantly. Simmer 3 to 5 minutes until it thickens.
Combine and finishStir in the salt, pepper, and paprika, then add the chicken, peas, pimientos, and water chestnuts. Simmer 2 to 3 minutes to heat through.
ServeSpoon hot over rice, toast, puff pastry shells, or pasta.
Comfort food, made meat-free.