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Chickenless” A La King

Chickenless" a La King recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 316.0
Dietary: Vegetarian
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
  • 1 Onion; chopped
  • 2 Bell peppers, green; chopped
  • 1/2 pounds Mushrooms; chopped
  • 3/4 cups Water
  • 3/4 cups Flour
  • 1 cup Peas
  • 3 cups Soymilk, nut milk or rice milk
  • 1 cup Water
  • 2 tablespoons Tamari
  • 4 ounces Pimiento, chopped
Directions
  1. 1
    In a large skillet or saucepan, combine the chopped onion, green bell peppers, mushrooms, and 1/4 cup of water.
  2. 2
    Cook over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender and most of the water has evaporated.
  3. 3
    Remove the pan from the heat source.
  4. 4
    Sprinkle the flour over the cooked vegetables and stir vigorously until the flour is fully incorporated and no lumps remain.
  5. 5
    Gradually add the soymilk, 1 cup of water, and tamari, stirring constantly to ensure a smooth consistency.
  6. 6
    Return the pan to medium heat and bring the mixture to a gentle boil, stirring almost constantly to prevent sticking.
  7. 7
    Continue cooking and stirring for about 2-3 minutes, or until the sauce has thickened to a creamy gravy consistency.
  8. 8
    Fold in the peas and chopped pimiento.
  9. 9
    Cook and stir for an additional 2 minutes to heat through the peas and pimiento.
  10. 10
    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.

Keywords: chickenless, a la king, vegan, vegetarian, mushrooms, peppers, pimiento, soymilk, comfort food, side dish, creamy, savory, vegetable stew, plant-based, easy dinner, rice topping, umami, peas, onion
Read it online: https://www.chefs-mate.com/recipe/chickenless-a-la-king/