Vegan Chicken in White Sauce
Indulge in the creamy, comforting flavors of Vegan Chicken in White Sauce, a plant-based twist on a traditional favorite. This recipe features savory vegan chicken pieces simmered in a luscious, dairy-free white sauce made with almond milk, vegetable broth, and a hint of nutritional yeast for that rich, cheesy essence. The fragrant blend of sautéed shallots, garlic, and fresh thyme elevates the dish, while a splash of lemon juice adds a zesty brightness. Perfectly balanced and packed with flavor, this dish is easy to prepare in just 40 minutes and makes an elegant dinner for four. Garnish with fresh parsley for a vibrant finish and serve alongside steamed vegetables or crusty bread for a meal that’s as satisfying as it is wholesome. Ideal for those seeking a vegan comfort food recipe that's as hearty as it is delicious!
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Recipe Information
Ingredients
- 300 grams Vegan chicken pieces
- 2 tablespoons Olive oil
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegan chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shallots and garlic and sauté until the shallots become translucent, about 2-3 minutes.
Sprinkle the flour over the shallots and garlic, stirring constantly for about 1 minute to create a roux.
Gradually add the vegetable broth to the skillet, stirring continuously to avoid lumps forming from the roux. Increase heat to medium-high and bring the mixture to a simmer.
Reduce the heat to low and stir in the almond milk. Let the mixture simmer gently, stirring occasionally, until it thickens, about 5 minutes.
Add the nutritional yeast, fresh thyme leaves, lemon juice, salt, and black pepper to the sauce. Stir well to combine.
Return the cooked vegan chicken pieces to the skillet, stirring to coat them in the white sauce. Cook for another 3-4 minutes until the chicken is heated through.
Adjust seasoning with additional salt or lemon juice to taste.
Garnish with fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 15.3 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 692 mg | 53% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2440 mg | 52% | |
*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.
