This vegan take on the classic “A La King” sauce swaps cream and chicken for a rich blend of sautéed vegetables and nut milk. The dish features earthy mushrooms, sweet bell peppers, and onions simmered with peas and pimientos for a burst of color and texture. A roux made from flour and water creates a velvety consistency, while tamari adds a deep, savory umami depth that mimics the traditional flavor profile. ItâÂÂs a comforting, hearty side dish perfect for pairing with crusty bread, rice, or baked potatoes. Ideal for weeknight dinners or as a satisfying vegetarian main course, this recipe is simple to prepare using pantry staples.
Chickenless” A La King
Description
This vegan take on the classic "A La King" sauce swaps cream and chicken for a rich blend of saut&# 195;©ed vegetables and nut milk. The dish features earthy mushrooms, sweet bell peppers, and onions simmered with peas and pimientos for a burst of color and texture. A roux made from flour and water creates a velvety consistency, while tamari adds a deep, savory umami depth that mimics the traditional flavor profile. ItâÂÂs a comforting, hearty side dish perfect for pairing with crusty bread, rice, or baked potatoes. Ideal for weeknight dinners or as a satisfying vegetarian main course, this recipe is simple to prepare using pantry staples.Ingredients
Directions
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In a large skillet or saucepan, combine the chopped onion, green bell peppers, mushrooms, and 1/4 cup of water.
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Cook over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender and most of the water has evaporated.
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Remove the pan from the heat source.
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Sprinkle the flour over the cooked vegetables and stir vigorously until the flour is fully incorporated and no lumps remain.
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Gradually add the soymilk, 1 cup of water, and tamari, stirring constantly to ensure a smooth consistency.
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Return the pan to medium heat and bring the mixture to a gentle boil, stirring almost constantly to prevent sticking.
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Continue cooking and stirring for about 2-3 minutes, or until the sauce has thickened to a creamy gravy consistency.
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Fold in the peas and chopped pimiento.
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Cook and stir for an additional 2 minutes to heat through the peas and pimiento.
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Serve hot over steamed rice, whole grains, toasted bread, baked potatoes, or pastry puffs.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 316.0kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 1.4g7%
- Cholesterol 3.6mg2%
- Sodium 80.7mg4%
- Total Carbohydrate 57.0g19%
- Dietary Fiber 6.5g26%
- Sugars 15.8g
- Protein 16.1g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
