Vegan Chicken with Mushroom Sauce
Elevate your plant-based dining experience with this Vegan Chicken with Mushroom Sauce—a savory creation that combines hearty vegan chicken fillets with a creamy, flavor-packed sauce. Sautéed button mushrooms, aromatic garlic, and sweet onion are simmered in a luxurious blend of coconut milk and vegetable broth, thickened to perfection with cornstarch. Nutritional yeast adds a cheesy, umami twist, while thyme lends a subtle herbal aroma to the dish. Finished with a sprinkle of fresh parsley, this comforting recipe is perfect for serving over rice, pasta, or alongside steamed vegetables. Ready in under an hour, this dish is proof that vegan comfort food can be both indulgent and wholesome! Keywords: vegan chicken, mushroom sauce, plant-based recipe, dairy-free, gluten-free, easy vegan dinner.
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Recipe Information
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
Instructions
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.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
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.
Sprinkle the dried thyme over the mushrooms, then pour in the vegetable broth. Increase the heat to medium-high and bring to a simmer.
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.
Reduce the heat to medium and add the nutritional yeast, salt, and black pepper. Stir well to combine.
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.
Garnish the dish with fresh chopped parsley before serving.
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
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 680 mg | 14% | |
*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.
