Saucy Chicken-less, Mushroom + Spinach Pot

This creamy mushroom, vegan chicken, spinach and potato skillet is oh-so-hearty and delish. Perfect for autumn or winter dinners, this saucy skillet of plant-based comfort food makes an awesome pie filling, too! The below recipe makes a batch of around 3-4 servings, so you’ll have yummy leftovers for lunch, too!

This recipe is ideal with a bowl of rice, and of course I promise I won’t judge if you slather it all over some fluffy white grains! There are many tasty variations for this base recipe which include:

• Serving over baked potatoes 
• Used as a puff pastry filling
• Serving over a bed of mash
• Pouring over a bowl of polentb
• Mixing up with noodles to make a saucy bowl of penne pasta
• Using as a base for a bechamel bake like this.

If you make this as often as I do, you can start playing around with ingredients for variety. Try adding a few of the following:

• Chickpeas
• White beans
• Broccoli
• Baby carrots
• Peas
• Cubed potatoes
• Sliced courgette

 

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A post shared by Swoontastic Easy Vegan Recipes (@swoontastic) on Jul 26, 2019 at 6:16am PDT

MUSHROOM, VEGAN CHICKEN AND SPINACH POT INGREDIENTS:

• 1 tablespoon olive oil 
  
• 1 finely sliced onion
  
• 1 punnet of baby portobello mushrooms, quarter
  
• 1 pack of Quorn SA vegan savory / chicken pieces
  
• 2 cloves garlic, minced
  
• 3 – 4 cups of spinach, chopped
  
• 2 tablespoons cornstarch or flour
  
• 1 cup of mushroom stock
  
• 2 cups of nutritional yeast
  
• 1 – 2 cups of plant based milk (unsweetened)
  
• 1 cup of Violife vegan parmesan, grated
  
• salt and black pepper to taste
• Fresh flat Italian parsley, chopped for garnish (optional)

MUSHROOM, VEGAN CHICKEN AND SPINACH POT METHOD:

1. Sauté onions in large skillet or stockpot with olive oil till translucent
2. Add quorn chicken pieces, cook till somewhat browned. Remove from pot
3. Add mushrooms and a sprinkle of salt. Do not stir until they begin to release their liquid. When browned, remove from pot and set aside with quorn pieces.
4. Quickly brown garlic, approx one minute, careful not to burn
5. Add spinach, cook for about 5 -10 minutes till wilted down
6. Create sauce by combining mushroom stock (try woolies brand), cornstarch (premixed in a splash of cold water), 1 cup of plant milk, vegan parmesan, nutritional yeast. Cook and allow to thicken. Add extra plant milk bit at a time, if too thick. Add extra nutritional yeast to thicken.
7. When sauce is at correct consistency, return mushrooms and quorn pieces too pot. Warm through for 5 minutes.
8. Add black pepper to your liking and taste for salt (approx 1/4 teaspoon is likely needed), garnish with Italian parsley and serve.

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