Vegan Chicken with Mushrooms
Elevate your plant-based cooking with this sumptuous Vegan Chicken with Mushrooms recipe, a flavorful twist on the classic comfort dish. Tender vegan chicken pieces are cooked to perfection alongside a medley of earthy mushrooms, infused with aromatic garlic, fresh thyme, and savory soy sauce. A rich, velvety sauce thickened with cornstarch ties all the components together, creating a dish that feels indulgent yet wholesome. With just 45 minutes from prep to finish, this recipe is perfect for weeknight dinners or special occasions. Serve it over rice, mashed potatoes, or your favorite grain to soak up the luscious flavors. Packed with protein, bursting with umami, and topped with fresh parsley for a pop of color, this vegan-friendly take on "chicken with mushrooms" will impress vegans and non-vegans alike. Make this recipe your go-to for satisfying, plant-based comfort food!
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Recipe Information
Ingredients
- 400 grams Vegan chicken pieces
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 300 grams Mixed mushrooms (such as button, cremini, and shiitake), sliced
- 250 milliliters Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 4-5 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute, taking care not to let it burn.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are browned and have released their moisture.
Incorporate the vegan chicken pieces and cook for about 5 minutes, allowing them to heat through and brown slightly.
Pour in the vegetable broth and soy sauce, and add the fresh thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes, allowing the flavors to meld.
In a small bowl, mix the cornstarch with the water to create a slurry.
Slowly add the slurry to the skillet while stirring continuously, until the sauce thickens.
Remove the skillet from heat and sprinkle the chopped parsley over the top.
Serve hot with a side of choice, such as rice or mashed potatoes.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 15.9 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 322 mg | 25% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2992 mg | 64% | |
*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.
