Creamy Vegan Chick'n Rice Skillet Supper
Author -Yields: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 large, thinly sliced shallots (substitute 1 white or yellow onion, chopped)
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 5 ounces shiitake mushrooms (substitute button mushrooms, sliced)
- 2 cloves garlic, very thinly sliced or minced
- 1/2 cup dry white wine, optional
- 3-3 1/2 cups cooked brown rice (what you'll get from 1 cup dry; I like to use short grain rice, but any kind is fine)
- 1 batch 5-Ingredient Vegan Soy Curl Chicken Strips (substitute 8 ounces vegan chicken of choice, cut into bite-sized pieces)
- 1 1/2 cups vegetable broth
- 1/2 cup cashew cream
- 1-2 tablespoons lemon juice to taste
- Salt and freshly ground black pepper to taste
- cashew parmesan cheese (optional, for serving)
Instructions
- Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the shallots, carrot, celery, and mushrooms. Sautée the vegetables for 7-10 minutes, stirring often, until the mushrooms have released their juices and the carrots are tender. Add the garlic and cook for another minute or so, stirring constantly.
- If you're using the wine, add it to the skillet and continue sautéing the vegetables until the wine has mostly cooked off, about 2-3 more minutes.
- Add the rice, soy curl chicken strips, broth, cashew cream, lemon, and salt and pepper to taste (I added about 1/2 teaspoon salt) to the pot. Continue to cook until everything is creamy and warmed through and the liquid has reduced. If the mixture gets too dry, add an extra splash of broth.
- Taste and adjust salt/pepper/lemon as needed. Top with vegan parmesan, and enjoy!