Vegan Chicken with Mushroom Sauce

Indulge in the ultimate plant-based comfort food with this hearty and flavorful Vegan Chicken with Mushroom Sauce. Perfect for weeknight dinners or special occasions, this recipe combines tender vegan chicken fillets with a luscious mushroom sauce made from earthy button mushrooms, creamy coconut milk, and a touch of nutritional yeast for a savory, cheesy essence. Aromatic thyme and garlic infuse the dish with irresistible warmth, while cornstarch ensures the sauce is velvety smooth. This dish comes together in under an hour and pairs beautifully with rice, pasta, or steamed vegetables, making it a versatile, crowd-pleasing addition to your vegan recipe repertoire. Whether you're catering to food allergies or simply exploring meat-free alternatives, this quick, dairy-free, and protein-packed entrée will easily become a household favorite.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Vegan chicken fillets
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 250 grams, sliced Button mushrooms
• 1 teaspoon, dried Thyme leaves
• 1 cup Vegetable broth
• 1 cup, full-fat Coconut milk
• 1 tablespoon Cornstarch
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, fresh, chopped Parsley

Directions

Step 1

Begin by preparing the vegan chicken fillets according to the package instructions. This typically involves cooking them in a skillet until golden brown. Set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.

Step 3

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

Step 4

Add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5-6 minutes, or until they release their juices and become golden brown.

Step 5

Sprinkle the dried thyme over the mushrooms, then pour in the vegetable broth. Increase the heat to medium-high and bring to a simmer.

Step 6

In a small bowl, whisk the cornstarch into the coconut milk until smooth. Pour this mixture into the skillet, stirring continuously until the sauce starts to thicken, about 3-4 minutes.

Step 7

Reduce the heat to medium and add the nutritional yeast, salt, and black pepper. Stir well to combine.

Step 8

Place the cooked vegan chicken fillets back into the skillet, spooning sauce over them. Allow them to heat through in the sauce for an additional 3-4 minutes.

Step 9

Garnish the dish with fresh chopped parsley before serving.

Step 10

Serve the vegan chicken fillets with a generous portion of mushroom sauce over rice, pasta, or with a side of steamed vegetables for a complete meal.

Nutrition Facts

Serving size	(1340.6g)

Amount per serving	% Daily Value*
Calories	1235.5

Total Fat 51.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3417.5mg	0%
Total Carbohydrate 94.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 36.5g
Protein 101.0g	0%

Vitamin D 0IU	0%
Calcium 317.9mg	0%
Iron 12.4mg	0%
Potassium 2770.4mg	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: 37.3%

Protein: 32.4%

Carbs: 30.3%