Creamy Vegan Chicken & Roasted Garlic Skillet (with Mushrooms & Spinach)
This recipe is quick, easy, and super delicious! The perfect vegan weeknight dinner, ready in about 30 minutes.
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Servings: 4
Ingredients
- 4 vegan NotChicken patties
- 2 tbsp olive oil
- ½ cup diced red onion
- 10 ounces baby bella mushrooms sliced
- 2 garlic cloves sliced or minced
- ¼ cup sun-dried tomatoes
- 6-8 whole roasted garlic cloves
- A pinch of each salt and pepper or to taste
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 2 tsp soy sauce
- 1 tsp liquid smoke
- 2 cups of baby spinach
- Creamy sauce details below
To garnish:
- Vegan sour cream optional
- Fresh parsley chopped
- Vegan shaved parmesan optional
- Cracked black pepper
- More sun-dried tomatoes
To serve:
- Cooked rice or pasta
For the sauce:
- 2 tbsp nutritional yeast
- 3 tbsp cashew butter
- 2 tbsp cornstarch
- 2 ½ cups vegetable broth
Instructions
- Preheat the oven to 425F, then place the NotChicken patties on a nonstick baking tray (or line a regular tray with baking paper). Bake them for about 7 minutes on each site, then set side.
- While the patties are in the oven, prep the creamy sauce by mixing or blending the ingredients and start heating the oil in a skillet (about 12” is ideal) over medium heat (if you’re using a cast iron skillet, be sure to season and preheat it beforehand).
- Next, add the mushrooms and onions and sauté for 5 minutes before adding the sliced or minced garlic.
- Sauté for another 3 minutes, then add the sun-dried tomatoes, roasted garlic cloves, condiments, and spinach.
- Once the spinach is wilted (after about 2 minutes), lower the heat to medium-low, add the creamy sauce, and let it simmer until it starts to thicken.
- Top with a few dollops of vegan sour cream (optional) before adding your baked NotChicken patties to the skillet.
- Garnish with parsley, shaved vegan parmesan, cracked black pepper, and more sun-dried tomatoes.
- Serve over cooked rice or pasta and enjoy!
Tried this recipe?Let me know how it was!