Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Ali B., 04/02/04
UnChicken Ala KingIngredients (use vegan versions): 16 oz. vegan mock chicken (strips, or patties thawed and chopped into chunks)
1 1/2 cups frozen peas (or one can)
1 cup carrots (whole baby or chopped)
2-3 tablespoons soy margarine
1/2 cup olive oil
1/2 cup flour
1/4 cup nutritional yeast
4 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon celery salt
pinch of sage
salt and pepper
2-3 cups water and/or soy milk
2 tablespoons soy sauce
Directions:I concocted this recipe when trying to think of something to go with leftover mashed potatoes. I actually just eyeballed the seasonings - you should change them according to your taste. Other vegetables like corn, celery, or green beans might be good in here too.
1. In a large frying pan, sauté the vegan mock chicken in half the vegan margarine until it begins to brown. Add the peas and simmer until they begin to thaw. Add the carrots. Cover and leave to simmer over low heat.
2. Combine the flour, yeast, and spices in a mixing bowl.
3. In a saucepan, begin to heat the olive oil, then sprinkle in the flour mixture while whisking or stirring continually. When it is just mixed, add the soy sauce and water/soy milk *slowly*, still stirring. Continue stirring until the sauce *just* boils (add more water as necessary if it gets too thick or lumpy).
4. Pour gravy into the frying pan over the vegetables & chicken. Stir and allow to simmer for about a minute, or until sauce begins to bubble.
Serve with mashed potatoes, rice, dumpling-style noodles, or farfalle.
Serves: 4
Preparation time: 20 mins
Delicious, homestyle meal! I adjusted all of the spice measurements to my own taste (I'd suggest this as the measurements given seem too heavy-handed). I substituted poultry seasoning for the sage (No, poultry seasoning has no poultry in it--its comprised of thyme, sage, marjoram, rosemary, black pepper, and nutmeg). I halved the recipe and really just eyeballed the right amounts of everything. I ate this as an open-faced sandwich on toasted wheat bread with the mashed potatoes, veggies and chicken, and gravy on top. By the way, this is more like chicken gravy than a la king gravy (In my experience, a la king gravy is less seasoned and instead more like a milk/cream gravy).
Archived comment by: willwolf
Yeah, I eyeball seasonings myself so I probably overestimated the amounts when writing it down. It is a bit zestier than traditional a la king, which is a bit bland for me. But I adjusted the spices the second time I made it and it was milder. To me the only essential thing to get the right taste is the celery salt. Making it a sandwich sounds yummy - will have to try that next time.
Archived comment by: alibastard
Its really delicious, usually i hate things that have seiten in them because they taste meaty but it was good and hearty without the meaty taste! I wound up substituting 1 tbsp of onion powder with mustard because i ran out but its still nummy.
Archived comment by: glooms
This looks very tasty! I plan on using frozen/dethawed marinated tofu. Thanks for the great suggestion! December 2-2005
Archived comment by: ivy100
I have made this recipe by freezing a block of extra firm tofu, then defrosting and squeezing the water out. I then cut it has a chickenesque texture. I also eyeball the seasoning, but I use poultry seasoning which is sort of the same combo. I use veg stock, flour and a dollop of yogurt to thicken the gravy.
http://motherrising.blogspot.com http://www.wendycook.comArchived comment by: wlcnyc
