Vegan Chickun A La King
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.

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

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