Vegan Chicken with Creamy Mushroom Sauce
Satisfy your comfort food cravings with this luscious Vegan Chicken with Creamy Mushroom Sauce—perfect for cozy nights or sophisticated dinners alike. Featuring golden, pan-seared plant-based chicken fillets smothered in a velvety, dairy-free mushroom sauce, this recipe is a game-changer for both vegans and mushroom lovers. The sauce, made rich and creamy with a blend of almond milk, vegan butter, and nutritional yeast, is elevated with fragrant fresh thyme and a hint of Dijon mustard for a gourmet touch. Ready in just 40 minutes, this quick and easy dish combines simple ingredients with bold flavors, making it ideal for weeknight dinners or weekend entertaining. Serve it over mashed potatoes, pasta, or rice for a meal that's as hearty as it is satisfying.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 plant-based chicken fillets
- 2 tablespoons olive oil
- 250 grams mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons vegan butter
- 1 tablespoon all-purpose flour
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
- 1 teaspoon dijon mustard
- 2 tablespoons nutritional yeast
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Step 2
Add the plant-based chicken fillets to the skillet and cook for 4-5 minutes on each side until golden brown. Remove from skillet and set aside.
Step 3
In the same skillet, add the remaining tablespoon of olive oil and sauté the sliced mushrooms for 5 minutes or until they release their moisture and start to brown.
Step 4
Add the minced garlic to the mushrooms and cook for an additional 1 minute until fragrant.
Step 5
Stir in the vegan butter until melted, then sprinkle the flour over the mushroom mixture. Stir continuously for 1 minute to cook off the raw flour taste.
Step 6
Gradually whisk in the unsweetened almond milk and vegetable broth, mixing until smooth.
Step 7
Add the dijon mustard, nutritional yeast, fresh thyme, salt, and black pepper to the sauce, and continue to simmer for 5 minutes until the sauce thickens.
Step 8
Return the plant-based chicken fillets to the skillet, coating them in the creamy mushroom sauce.
Step 9
Cover and let simmer for an additional 5-7 minutes to warm through and allow the flavors to meld.
Step 10
Serve hot and enjoy your Vegan Chicken with Creamy Mushroom Sauce.
Nutrition Facts
| Serving size | (1217.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1446.9 |
| Total Fat 84.9g | 0% |
| Saturated Fat 23.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4007.0mg | 0% |
| Total Carbohydrate 72.5g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 12.6g | |
| Protein 92.8g | 0% |
| Vitamin D 112.8IU | 0% |
| Calcium 681.1mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 2351.6mg | 0% |
Source of Calories