Vegan Chicken in Creamy Sauce
Indulge in the rich and satisfying flavors of our *Vegan Chicken in Creamy Sauce*, a plant-based take on a classic comfort dish that's perfect for weeknight dinners or special occasions. Tender vegan chicken pieces are sautéed to golden perfection and simmered in a luscious, dairy-free sauce made from unsweetened coconut milk, vegetable broth, and nutritional yeast for a creamy, umami-packed experience. Hints of lemon juice, fresh thyme, and parsley add brightness to the dish, while a simple cornstarch slurry ensures a perfectly silky texture. Ready in just 40 minutes, this recipe is easy to follow and pairs beautifully with rice, pasta, or steamed vegetables. With wholesome ingredients and rich savory notes, this vegan delight is sure to impress vegans and non-vegans alike! Perfect for those seeking plant-based comfort food or exploring dairy-free and meat-free alternatives.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Vegan chicken pieces
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 400 ml Unsweetened coconut milk
- 100 ml Vegetable broth
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Begin by prepping your ingredients: chop the onion finely and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the vegan chicken pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the pieces are lightly browned.
Reduce the heat to medium and pour in the unsweetened coconut milk and vegetable broth. Stir in the nutritional yeast, lemon juice, thyme leaves, salt, and black pepper.
Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir the slurry into the skillet, continuing to cook the sauce for another 2-3 minutes until it thickens to your desired consistency.
Stir in the chopped fresh parsley just before serving, and adjust seasoning with additional salt and pepper if needed.
Serve hot alongside your choice of side, such as rice, pasta, or steamed vegetables.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 12.3 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1870 mg | 40% | |
*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.
