Vegan Chicken Florentine

Key Ingredients

Dried soy curls

Chicken flavor broth

Corn starch

Vegan butter

Chopped onion

White mushrooms

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1

After soaking the soy curls, drain them. Set the broth aside. Then put it in a bowl and add the salt, black pepper and corn starch to the soy curls, mix well to coat and set aside.

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2

Heat a large skillet over medium heat. Add 2 teaspoons of oil to the skillet. Once hot, add the soy curls and cook until the soy curls are golden on the edges. Then transfer them to a plate.

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3

Blend the cashews, water and miso until they are very smooth. I usually blend it for 1 minute then let it sit for 5 minutes and blend again. Repeat this 2-3 times until the cashews are blended well.

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4

Heat the vegan butter in the same large skillet. Once hot add the onion, garlic and cook until the onion are starting to turn golden. Add the mushrooms and mix in.

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5

Cook for a 3-4 minutes, if they are starting to dry out, add a splash of water. Once the mushrooms are starting to turn golden add the white wine or mirin, and mix in.

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6

Then add blended cashews into the skillet and add the nutritional yeast, parsley, salt, pepper, and pepper flakes and mix in. Let the cashew cream come to a boil and starts to thicken.

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7

Add the spinach and mix in. Taste and adjust salt and flavor. If the cream is thickening too much add in your reserved broth, ¼ cup at a time.

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8

Add in the soy curls, mix in and bring to a good simmer. Soy curls will also absorb a lot of liquid and the cream might thicken a lot. Use some of your reserved stock.

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9

Garnish with pepper flakes and serve with noodles/pasta, baked potato, grilled or seared cauliflower steak.