Creamy vegan chicken mushroom sauce

This delicious vegan chicken mushroom sauce is just so delicate. It is smooth, creamy, and very light. With a combination of mushrooms, vegan chicken, and a hint of garlic, this sauce is irresistible.

Making hearty and delicious vegan dinners was never easier. In this recipe, I used TVP slices aka textured vegetable protein made out of soy. When correctly cooked and seasoned, TVP could really taste like chicken!

So what are you waiting for? Prepare all of your ingredients and let's go to the kitchen!

How does mushroom sauce thicken?

There are a few ways of thickening mushroom sauce:

1. Cornstarch/potato starch
2. Rice flour or any neutral flour
3. Lemon ( only works with soy cream)
4. Tapioca flour

Here are some of my favorite tips for thickening the sauces.

But keep in mind when using starches or flours, you will need to dissolve them in cold water before adding them to a sauce! This step is so important!

For example, you will need only 1 tsp of cornstarch combined with 1/2 cup of cold water or plant milk to thicken a sauce. Bring the sauce to a boil and remove from the heat. Now, your sauce should be thicker!

Don't add cornstarch or flour right into the boiling sauce. It won't dissolve, and you will have lumps of flour into the sauce!

What is vegan chicken meat made of?

Nowadays, you can find many chicken alternatives at the stores. They can be made out of soy, peas, vegetable protein, corn, beans, etc.

In this recipe, I used textured vegetable protein (TVP) which is made out of soy protein.

You can find slices, stripes, chunks, or even minced TVP, which is a perfect alternative for ground meat.

TVP comes in dried form, so you need to dehydrate it first, and then, you can cook it like chicken.

But don't forget to squeeze out the water. Since TVP has been dehydrated, it soaks the water like a sponge!

Simply cook it in the water until soft, squeeze out the water( I love to use a potato masher), and then cook it just like you would chicken! So easy!

Let's make this vegan chicken mushroom sauce with vegan soy cream!

First, you will need to cook soy meat (TVP). I suggest you cook it according to your package instructions.

But you will basically need to cook them in the water for about 5-10 minutes. Next, you will need to squeeze out the water and set it aside.

In a large saucepan fry onion and garlic in a little bit of oil until golden. Then add cooked soy meat and mushrooms. Cook until crispy and golden brown from both sides. If you don't have a nonstick pan, just add a little bit more oil while cooking.

When the mushrooms and soy meat are crispy you can add seasonings and soy cream.

Lastly, combine cornstarch with soy milk and add it to the sauce. Cook for about 30 seconds to 1 minute and remove from the heat.

Serve with cooked potatoes and enjoy!

This creamy and light vegan chicken mushroom sauce is just so delicious. The sauce is very flavorful, smooth, and perfectly seasoned. Serve this sauce with mashed potatoes or even with pasta.

POSSIBLE INGREDIENT SUBSTITUTIONS

This recipe is easily customizable. Here are some ideas:

• You can replace TVP with any vegan meat alternative.
• Soy cream can be substituted with vegan heavy cream.

THIS RECIPE IS:

• Vegan
• Gluten-free
• Easy to make
• So creamy
• 100% delicious

IF YOU ARE SEARCHING FOR VEGAN SAUCE RECIPES, HERE ARE SOME OF MY FAVORITES:

VEGAN CREAMY MUSHROOM PASTA SAUCE
VEGAN EGGPLANT SAUCE WITH ROASTED CHICKPEAS
VEGAN WHITE BEAN PASTA SAUCE WITH ROASTED BRUSSELS SPROUTS
CREAMY ROASTED RED PEPPER PASTA SAUCE – VEGAN

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