Description

This Creamy Vegan Chicken & Roasted Garlic Skillet is a flavorful, plant-based dish featuring baked NotChicken patties simmered in a rich, creamy sauce made from cashew butter, nutritional yeast, and vegetable broth. Enhanced with sautéed mushrooms, roasted garlic, sun-dried tomatoes, and fresh spinach, it offers a comforting and hearty meal that’s perfect served over rice or pasta.

Ingredients

Skillet Ingredients

4 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
Pinch of salt and pepper, or to taste
½ tsp smoked paprika
½ tsp dried oregano
2 tsp soy sauce
1 tsp liquid smoke
2 cups baby spinach

Creamy Sauce Ingredients

2 tbsp nutritional yeast
3 tbsp cashew butter
2 tbsp cornstarch
2 ½ cups vegetable broth

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

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Instructions

Bake the NotChicken Patties: Preheat the oven to 425°F (220°C). Place the NotChicken patties on a nonstick baking tray or on a tray lined with baking paper. Bake for about 7 minutes on each side until cooked and slightly crispy. Remove from oven and set aside.
Prepare the Creamy Sauce: While the patties bake, combine the nutritional yeast, cashew butter, cornstarch, and vegetable broth in a blender or bowl and mix until smooth. Set aside.
Sauté Vegetables: Heat 2 tablespoons of olive oil in a large (about 12-inch) skillet over medium heat. If using a cast iron skillet, ensure it is seasoned and preheated. Add the sliced mushrooms and diced red onion, and sauté for 5 minutes until softened.
Add Garlic: Add the sliced or minced garlic cloves to the skillet and continue to sauté for another 3 minutes until fragrant.
Add Flavorings and Spinach: Stir in the sun-dried tomatoes, whole roasted garlic cloves, smoked paprika, dried oregano, soy sauce, liquid smoke, salt, and pepper. Then add the baby spinach and cook until wilted, about 2 minutes.
Add Creamy Sauce and Simmer: Reduce the heat to medium-low and pour the creamy sauce into the skillet. Stir well and let it simmer gently, stirring occasionally, until the sauce thickens.
Combine Patties with Sauce: Optionally, add dollops of vegan sour cream on top of the sauce. Place the baked NotChicken patties into the skillet on top of the creamy mixture to warm through for a couple of minutes.
Garnish and Serve: Garnish the skillet with chopped fresh parsley, vegan shaved parmesan, extra sun-dried tomatoes, and cracked black pepper. Serve hot over cooked rice or pasta. Enjoy your creamy, hearty vegan meal!

Notes

The cashew butter adds creaminess and richness to the sauce, but you can substitute with almond or sunflower seed butter if needed.
Roasted garlic cloves provide a sweet, mellow flavor; you can roast your own garlic or buy pre-roasted to save time.
Adjust the soy sauce and liquid smoke to your taste for more or less smokiness and saltiness.
Use a well-seasoned cast iron skillet for best results and enhanced flavor development during sautéing.
This dish pairs wonderfully with whole grain rice or your favorite pasta for a complete meal.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking and Stovetop
Cuisine: Vegan American