A creamy, comforting classic made meat-free: plant-based chicken in a rich, savory sauce, ready to serve over rice, toast, puff pastry shells, or pasta.
Comfort food, made meat-free. A vegetarian take on Chicken à la King that keeps all the creamy richness of the original.
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
- 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 to 4 minutes until softened.
- Cook the plant-based chicken. Add the plant-based chicken to the skillet and sauté for 2 to 3 minutes until lightly browned and heated through. Remove and set aside.
- Make the roux. Sprinkle the flour over the vegetables in the skillet and stir to coat. Cook for 1 to 2 minutes to eliminate the raw flour taste.
- 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 to 5 minutes until the sauce thickens.
- 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 to 3 minutes to heat through.
- Serve. Serve hot over rice, toast, puff pastry shells, or pasta.
Comfort food, made meat-free.
Atomic Ideas From This Article
- Plant-based chicken stands in for the meat without losing the comfort. A creamy classic works just as well meat-free.
- A roux of butter and flour thickens the sauce. Cooking the flour briefly first removes any raw taste.
- Whisking the broth in slowly prevents lumps. Adding liquid gradually keeps the sauce smooth.
- The optional add-ins are for texture and color. Peas, pimientos, and water chestnuts add crunch and brightness.
- The dish is versatile over any starch. Rice, toast, pastry shells, or pasta all carry it well.
Comfort food, made meat-free.