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.
Ingredients
- 4 tbsp oil
- 1 tbsp minced garlic
- 1 medium onion
- 3,5 oz TVP slices
- 12 medium mushrooms
- 2 tbsp soy sauce
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp veggie stock powder
- 1 cup soy cream
- 1 cup soy milk
- 1 tbsp cornstarch
Instructions
- First, cook the TVP slices according to the package instructions. It will take only a few minutes. Then squeeze the water out and set them aside.
- In a large saucepan add oil and cook onion and garlic until golden. Add squeezed soy meat, mushrooms and cook until crispy from both sides.
- When the soy meat and mushrooms are roasted add veggie stock powder, black pepper, paprika, and soy cream. Cook for about 5 minutes.
- Lastly, combine soy milk with the cornstarch in a small bowl and pour it into the sauce. This will thicken up the sauce.
- Cook for 1 more minute and remove from the heat.
- Serve with freshly cooked potatoes. Enjoy!