Vegetarian Chicken with Cream Sauce
Indulge in the creamy and satisfying flavors of this **Vegetarian Chicken with Cream Sauce**, a hearty plant-based twist on a classic comfort food. Featuring tender, perfectly cooked **plant-based chicken strips**, earthy sautéed mushrooms, and a rich, velvety sauce made with **heavy cream**, **Parmesan cheese**, and a hint of **Dijon mustard**, this dish is a decadent treat for your taste buds. The addition of aromatic **onions**, **garlic**, and a sprinkle of fresh parsley enhances the depth of flavor, while the **vegetable broth** provides a savory foundation. Quick and easy to prepare in just 40 minutes, this recipe is perfect for weeknight dinners or to impress your vegetarian guests. Serve it over pasta, rice, or alongside fresh vegetables for a versatile, satisfying meal that delivers both on flavor and nourishment.
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Recipe Information
Ingredients
- 400 grams Plant-based chicken strips
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 units Garlic cloves
- 200 grams Mushrooms
- 1 cup Vegetable broth
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Finely chop the onion and mince the garlic cloves.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently.
Slice the mushrooms and add them to the skillet, cooking for 5 minutes until they are soft and slightly browned.
Remove the mushrooms from the skillet and set aside.
In the same skillet, add the plant-based chicken strips and cook for 4-5 minutes until they are heated through and slightly golden.
Return the mushrooms to the skillet with the chicken strips.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the heavy cream, grated Parmesan cheese, and Dijon mustard, stirring until the sauce is well blended.
Season with salt and black pepper, adjusting to taste.
Let the sauce simmer gently for 5 minutes, allowing it to thicken slightly.
Chop the fresh parsley and sprinkle it over the dish just before serving.
Serve the vegetarian chicken with cream sauce over rice or pasta, or with a side of your favorite vegetables.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.5 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2475 mg | 53% | |
*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.
