Vegetarian Chicken with White Sauce
Elevate your plant-based dining experience with this irresistible Vegetarian Chicken with White Sauce recipe—an indulgent twist on a classic comfort dish. Tender vegetarian chicken strips are pan-seared to golden perfection and coated in a luxuriously creamy white sauce made from a blend of vegetable broth, whole milk, and buttery Parmesan cheese. Flavored with aromatic garlic and a hint of dried thyme, this dish is perfectly balanced with rich umami and fragrant herbaceous notes. Ready in just 35 minutes, it’s the ultimate solution for a quick yet sophisticated dinner that’s sure to impress vegetarians and meat-eaters alike. Garnish with fresh parsley for a pop of color and freshness, and pair it with your favorite pasta, rice, or crusty bread for a complete, hearty meal. Keywords: vegetarian chicken, white sauce recipe, plant-based comfort food, quick vegetarian dinner, creamy Parmesan sauce recipe.
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Recipe Information
Ingredients
- 400 grams Vegetarian chicken strips
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 250 milliliters Vegetable broth
- 250 milliliters Whole milk
- 50 grams Grated Parmesan cheese
- 0.5 teaspoon Dried thyme
- to taste Salt
- to taste Black pepper
- 2 tablespoons Chopped fresh parsley for garnish
Instructions
Heat the olive oil in a large skillet over medium heat. Add the vegetarian chicken strips and cook until they are golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Add the butter to the skillet and allow it to melt, stirring with the garlic. Then add the flour and whisk continuously for about 1-2 minutes to create a roux. The mixture should be slightly golden.
Slowly pour in the vegetable broth, whisking continuously to prevent lumps from forming. Follow with the milk, adding it gradually and continuing to whisk until the sauce is smooth.
Allow the sauce to simmer gently for 3-5 minutes until it thickens slightly.
Stir in the Parmesan cheese, dried thyme, salt, and black pepper, whisking until the cheese is melted and the sauce is smooth and creamy.
Return the cooked vegetarian chicken strips to the skillet and coat them thoroughly with the white sauce. Let everything heat through for another 2-3 minutes.
Serve the vegetarian chicken with white sauce on plates, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 20.2 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1143 mg | 88% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2129 mg | 45% | |
*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.
