Description
A hearty and comforting vegan dish made with plant-based chicken, colorful vegetables, and a creamy herb-infused sauce. This garden-inspired recipe is rich in flavor, nourishing, and perfect for cozy dinners.
Ingredients
- 2 tablespoons olive oil
- 12 ounces vegan chicken strips or chunks
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, thinly sliced
- 1 small zucchini, chopped
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 1/2 cup unsweetened coconut milk or oat cream
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the vegan chicken pieces and cook for 4 to 5 minutes until lightly golden. Remove and set aside.
- In the same skillet, add the diced onion and cook for 3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the carrot, zucchini, bell pepper, and mushrooms. Cook for 6 to 8 minutes until the vegetables soften slightly.
- Stir in the tomato paste, thyme, parsley, oregano, smoked paprika, salt, and black pepper.
- Pour in the vegetable broth and coconut milk or oat cream. Stir until the sauce is smooth and creamy.
- Return the vegan chicken to the skillet and add the cherry tomatoes.
- Simmer for 8 to 10 minutes. If desired, stir in the cornstarch mixture to thicken the sauce and cook for another 2 minutes.
- Remove from heat and stir in the lemon juice and fresh parsley.
- Serve warm with rice, pasta, mashed potatoes, or bread.
Notes
- Use tofu, tempeh, or chickpeas instead of vegan chicken if preferred.
- Add chili flakes or cayenne pepper for extra heat.
- Cashew cream can replace coconut milk for a richer sauce.
- Frozen mixed vegetables work well in this recipe.
- The dish can be made oil-free by sautéing vegetables in broth.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 0mg
