Vegetarian Chicken with Mushrooms
This Vegetarian Chicken with Mushrooms recipe is a flavor-packed, plant-based twist on a classic comfort dish, perfect for meat-free meals without compromising on taste. Tender vegetarian chicken pieces are lightly sautéed to a golden perfection and then simmered in a savory mushroom sauce infused with garlic, soy sauce, vegetable broth, and aromatic thyme. A touch of cornstarch ensures a silky, thickened sauce that coats every bite beautifully. This quick and easy dish, ready in just 40 minutes, is ideal for weeknight dinners and can be served over rice, mashed potatoes, or alongside a fresh salad for a complete meal. The vibrant garnish of chopped parsley adds a burst of color and freshness, making this wholesome, dairy-free recipe a delight for vegans, vegetarians, and anyone seeking satisfying plant-based comfort food.
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Recipe Information
Ingredients
- 300 grams Vegetarian chicken pieces
- 2 tablespoons Olive oil
- 200 grams Button mushrooms
- 2 units Garlic cloves
- 2 tablespoons Soy sauce
- 100 milliliters Vegetable broth
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Chopped parsley
Instructions
Slice the button mushrooms and finely chop the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the vegetarian chicken pieces and sauté until they are golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sliced mushrooms. Cook for 5 minutes or until they start to brown and soften.
Add the chopped garlic to the mushrooms, stirring occasionally, and cook for another 2 minutes until fragrant.
Stir in the soy sauce, vegetable broth, and fresh thyme leaves, bringing the mixture to a simmer.
Season with salt and black pepper to taste.
Return the vegetarian chicken pieces to the skillet and mix well to coat them with the mushroom sauce.
In a small bowl, mix the cornstarch with water to form a slurry, then pour into the skillet. Cook for 2-3 minutes until the sauce thickens.
Remove from heat and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 8.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1604 mg | 34% | |
*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.
