Creamy Chicken and Mushroom Skillet with Thyme and Garlic Recipe
Vegan creamy “chicken” skillet featuring mushrooms, thyme, garlic, and a luscious plant-based sauce.
Ingredients
- 14 oz firm tofu or seitan cubed
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 cup unsweetened plant-based cream cashew or oat
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ cup vegetable broth
Instructions
- Heat olive oil in skillet over medium heat.
- Sauté tofu/seitan cubes until golden, about 5-7 minutes.
- Add mushrooms, garlic, and thyme; cook until mushrooms soften, 5 minutes.
- Pour in broth and plant-based cream; simmer and stir until thickened, 5-7 minutes.
- Season with salt and pepper, then serve hot.
Notes
Nutritional values (per serving)
- Calories: 280
- Total Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
Vitamins and minerals (per serving)
- Vitamin B6: 15%
- Vitamin C: 8%
- Iron: 20%
- Calcium: 10%
- Magnesium: 12%
Additional notes/tips to enhance flavor
- Swap thyme for rosemary or sage for a flavor twist.
- Add sautéed spinach for extra greens.
- Use smoked paprika for a subtle smoky hint.
- Serve over mashed potatoes or crusty bread for full comfort mode.