Vegan Chick'n A La King

Vegan Chick’n Pot

Vegan Chick’n a la King

Course: Main Course
Servings: 4 Servings
Author: Mrs. Plant


  • 8 oz Baby Bella mushrooms chopped into small pieces and washed in a colander
  • 1/4 red or yellow onion chopped finely
  • 1 cup mixed frozen vegetables carrots, peas, green beans, and corn
  • 3/4 cup Soy Curls (small pieces from closer to the bottom of the bag)
  • 2 cups low-sodium or salt-free vegetable broth
  • 1 T Better-than-Bouillion NO CHICKEN broth base
  • 1/4 teaspoon black pepper
  • 1 1/2 cups unsweetened soy milk or other UNSWEETENED plant-based milk
  • 1/3 cup potato starch this is like a flour made from potatoes
  • 1/2 cup cold water or broth
  • salt to taste


  • In a very large skillet, cook the mushrooms and onions until tender.
  • Add in the dry soy curls pieces and 2 cups of veggie broth, no-chicken broth base, and black pepper. Bring to a light boil, then reduce heat to medium. Add in the frozen vegetables and cook for about 5-7 minutes. Add in the plant-based milk and cook a couple minutes more until it is warm.
  • Mix potato starch with 1/2 cup of cold water or broth. Whisk together to combine well. Add to the skillet and increase the heat to thicken.
  • Taste and add salt to taste IF NEEDED. Add more broth if the sauce is too thick.
  • Serve over biscuits. We light Shane and Simple's biscuit recipe the best!


Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Leave a Reply