Vegetarian Chicken a la King
Discover the rich, creamy decadence of Vegetarian Chicken a la King, a plant-based twist on the classic comfort-food favorite. This recipe features savory plant-based chicken strips sautéed to golden perfection, paired with vibrant bell peppers, tender mushrooms, and sweet peas in a luscious cream sauce seasoned with soy sauce and vegetable broth. With every spoonful, you’ll enjoy layers of flavor and texture, all made approachable in just 40 minutes from start to finish. Perfect for serving over rice, pasta, or toast, this one-dish masterpiece is an ideal choice for both weeknight dinners and special occasions. Vegetarian and full of hearty goodness, it’s comfort food at its finest!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium White onion, diced
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 200 grams Button mushrooms, sliced
- 3 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 cup Heavy cream
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the plant-based chicken strips and sauté until they are golden brown and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add the butter. Once melted, add the diced onion, green bell pepper, and red bell pepper. Sauté for 4-5 minutes until the vegetables are soft.
Add the sliced mushrooms to the skillet and continue cooking for another 3-4 minutes, or until the mushrooms are tender.
Sprinkle the flour over the sautéed vegetables and stir well to coat evenly. Cook for another minute.
Gradually whisk in the vegetable broth, ensuring there are no lumps. Allow the mixture to come to a gentle simmer and thicken.
Stir in the heavy cream, soy sauce, salt, and black pepper. Bring the mixture to a simmer again, stirring frequently.
Add the cooked plant-based chicken strips back into the skillet, along with the frozen peas. Stir well to combine and cook for an additional 3-4 minutes until the peas are heated through.
Taste and adjust seasoning if necessary.
Garnish with chopped fresh parsley before serving. Serve hot over cooked rice, pasta, or toast.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 902 mg | 19% | |
*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.
