Vegan Chicken in Creamy Mushroom Sauce

Indulge in the rich, plant-based decadence of Vegan Chicken in Creamy Mushroom Sauce—a mouthwatering twist on a classic comfort food. This dish features tender golden-browned vegan chicken strips smothered in a velvety, dairy-free mushroom sauce made with unsweetened almond milk, hearty cremini mushrooms, and a hint of nutritional yeast for a savory depth of flavor. Infused with aromatic thyme, garlic, and a touch of lemon juice, every bite is perfectly balanced and irresistibly creamy. Ready in just 40 minutes, this easy one-skillet recipe is ideal for a comforting weeknight meal or an elegant dinner party centerpiece. Serve it over fluffy rice, tender pasta, or alongside steamed veggies for a wholesome, satisfying vegan masterpiece that’s sure to impress!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams vegan chicken strips
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 250 grams, sliced cremini mushrooms
• 1 teaspoon, dried thyme
• 2 tablespoons all-purpose flour
• 500 milliliters vegetable broth
• 200 milliliters unsweetened almond milk
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped for garnish parsley

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Add the vegan chicken strips to the skillet and cook for 5-7 minutes, turning occasionally until golden and slightly crisp. Remove the strips from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil.

Step 4

Add the chopped onion and sauté for 3-4 minutes or until the onion becomes translucent.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the sliced mushrooms to the skillet and sprinkle with dried thyme. Cook, stirring occasionally, for about 5 minutes or until the mushrooms have softened.

Step 7

Sprinkle the flour over the mushroom mixture, stirring constantly for 2 minutes to incorporate and remove the raw flour taste.

Step 8

Gradually pour in the vegetable broth while stirring, and bring the mixture to a gentle simmer.

Step 9

Add the almond milk and nutritional yeast, stirring until the sauce thickens and becomes creamy, about 5-6 minutes.

Step 10

Return the cooked vegan chicken strips to the skillet, stirring to coat them in the sauce.

Step 11

Add the lemon juice, salt, and black pepper, adjusting the seasonings to taste.

Step 12

Simmer everything together for 3-4 minutes until the strips are heated through and the flavors meld.

Step 13

Garnish with freshly chopped parsley before serving.

Step 14

Serve hot with your choice of rice, pasta, or a side of vegetables.

Nutrition Facts

Serving size	(1598.2g)

Amount per serving	% Daily Value*
Calories	1532.7

Total Fat 68.4g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5305.7mg	0%
Total Carbohydrate 137.8g	0%
Dietary Fiber 35.3g	0%
Total Sugars 24.0g
Protein 110.0g	0%

Vitamin D 91.8IU	0%
Calcium 768.6mg	0%
Iron 20.6mg	0%
Potassium 3962.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 27.4%

Carbs: 34.3%