Vegan Chick’n a la King
Servings: 4 Servings
- 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!
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