Vegetarian Chicken in White Sauce
Indulge in the creamy, comforting flavors of Vegetarian Chicken in White Sauce, a delightful plant-based twist on a classic dish. This recipe combines golden-brown vegetarian chicken strips with a luscious, aromatic white sauce made from sautéed garlic, earthy button mushrooms, and a velvety blend of vegetable broth and heavy cream. Accented with herbs like thyme and a refreshing splash of lemon juice, this dish delivers both richness and balance in every bite. With minimal prep and cook time, it’s perfect for a cozy weeknight dinner. Serve it over mashed potatoes, rice, or pasta to create a hearty, satisfying meal for your family or guests. Explore this vegetarian take on traditional comfort food—simple, flavorful, and sure to impress!
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Recipe Information
Ingredients
- 300 g Vegetarian chicken strips
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 150 g Button mushrooms, sliced
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 250 ml Vegetable broth
- 100 ml Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Thyme, dried
- 2 tablespoons Parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetarian chicken strips and cook until golden brown, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are softened, about 5 minutes.
Add the butter to the skillet with the mushrooms and allow it to melt. Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes to form a roux.
Gradually stir in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 3-4 minutes.
Reduce the heat to low and add the heavy cream. Stir well to combine and continue to simmer for another 2-3 minutes until the sauce thickens to your desired consistency.
Season the sauce with salt, black pepper, and dried thyme. Adjust the seasoning to taste if necessary.
Return the cooked vegetarian chicken strips to the skillet and stir to coat them with the white sauce. Cook for an additional 2-3 minutes until heated through.
Remove from heat and stir in the chopped parsley and lemon juice.
Serve the vegetarian chicken in white sauce hot, garnished with extra parsley if desired. It pairs well with mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3023 mg | 131% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 10.2 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1966 mg | 42% | |
*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.
