Vegetable A La King

Vegetable A La King with Red and Yellow Peppers, Mushrooms, and Soymilk on Brown Rice Noodles

Vegetable A La King

A favorite easy and fairly low fat dish of mine, this vegan version of Chicken a la king can be made with various vegetables. In this version, I pair red and yellow Bell peppers with mushrooms and a soymilk roux. You can add sautéed tofu or, if you are not gluten free, vegan chicken. Other additions might include a green vegetable (asparagus is particularly good here).

If you want to go really low fat, you can stir the flour in the cooked vegetables and add rice milk or almond milk or even just water.

Vegetable A La King

Makes about 4 servings
Preparation about 20 minutes
Can be made ahead

1 T. olive oil (optional)
1 onion, chopped
2 red peppers, chopped
1 green or yellow pepper, chopped
12 medium mushrooms, about 2 c. chopped
1 ½ c. asparagus, broccoli, spinach or other greens (optional)
2 cubes vegan bouillon
6 T. rice flour
1 ½ c. vegan milk (I used soymilk)

Additional:
14-16 oz. tofu sautéed in
¼ c. tamari and
1 T. maple syrup

Sauté the onion, mushrooms, and peppers in oil or ¼ c. water until tender. Crumble the bouillon in and stir it in. Add the flour and mix thoroughly. Stir in the vegan milk bit by bit to keep the sauce smooth. Add the tofu or your choice of vegan chicken.

Nutritional information – not guaranteed to be accurate:
Per Serving just the vegetables and sauce with tofu: 219 calories/18.3 g protein/11.4 g fat/36.4 g carbohydrate
Per Serving with 8 oz. rice pasta: 429 calories/22.3 g protein/13.4 g fat/79.4 g carbohydrate

A resting place for a chin

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