This makes a very elegant meal even though it is quite simple to make. The recipe can be cut in half for 2. It is a very nice holiday meal and also nice for brunches or Mother’s Day.

Vegan Chickun A La King

Serving Size: 4

Ingredients

  • 8 vegan puff pastry shells
  • 1 red bell pepper
  • 1 large onion
  • 16 ounces vegan soy protein pieces, chickun style
  • 2 cups peas, frozen, thawed
  • 3 cups non dairy yogurt
  • 2 teaspoon vegetable bouillon powder
  • 1 tablespoon Italian herbs
  • 1/4 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon nutmeg (optional but nice)
  • handful chives, chopped
Vegan Chickun A La King

Directions

  1. De-seed and cut the red bell pepper in small pieces.
  2. Finely chop the onion.
  3. Place the frozen peas in a colander to thaw.
  4. Heat the oil in a frying pan and add the red bell peppers.
  5. Sauté the peppers until the begin to soften.
  6. Add the chopped onion pieces and sauté until they are glassy.
  7. Turn down the heat and add the non-dairy yogurt.
  8. Stir in the vegetable bouillon powder, Italian herbs and nutritional yeast.
  9. Mix well.
  10. Add the chickun pieces and the thawed peas. Stir to mix.
  11. Season to taste with additional salt and pepper as needed.
  12. Add the nutmeg if using and stir well to mix.
  13. Finely chop the chives.
  14. Place 2 puff pastry shells on each plate.
  15. Serve a generous portion of the chickun a la king over both of the pastry shells.
  16. Sprinkle some of the chives on top and optionally garnish with fresh herbs.
  17. We had chervil growing in the garden so we used that.