Creamy Vegan Chicken and Rice

Creamy vegan chicken and rice recipe

The Spruce / Anastasiia Tretiak

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
265 Calories
13g Fat
24g Carbs
19g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 265
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 259mg 11%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 19g
Vitamin C 3mg 17%
Calcium 335mg 26%
Iron 4mg 19%
Potassium 563mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You don't have to be an omnivore to appreciate a delicious dish of comforting "chick'n" and rice. Just like the traditional version, this vegan-friendly recipe is chock-full of creamy sauce as well as toothsome vegetables and tofu for texture. A perfect pick me up for a chilly evening.

This recipe can be prepared ahead of time and frozen as well. To thaw, simply warm in a saucepan (along with a touch of non-dairy milk) until it reaches the desired temperature.


For Rice:

  • 2 cups brown rice

  • 2 teaspoons vegetable bouillon

  • 5 cups water

For Sauce:

  • 1 cube or teaspoon chicken-flavored vegetable bouillon

  • 1/2 teaspoon kosher salt

  • 2 to 3 tablespoons nutritional yeast

  • 1 block extra-firm silken tofu

For Tofu:

  • 1 block extra-firm tofu

  • 1 tablespoon olive oil

  • 1 tablespoon fresh sage, minced

  • 1 tablespoon rosemary, minced

  • Kosher salt, to taste

For vegetables:

  • 1 tablespoon olive oil

  • 2 cups chopped portobello mushrooms

  • 1/2 cup diced carrot

  • 1 cup chopped asparagus

  • Kosher salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan creamy chicken and rice
    The Spruce / Anastasiia Tretiak
  2. Preheat oven to 375 F. Wrap tofu in a clean dish towel and place a plate on top. Place a heavy can or similar item on top of plate to weigh it down, and let drain for 20 minutes.

    Drain tofu
    The Spruce / Anastasiia Tretiak
  3. Add 2 cubes of vegetable bouillon to 5 cups water.

    Add bouillon to pot
    The Spruce / Anastasiia Tretiak
  4. Cook rice according to package directions, using vegetable bouillon.

    Cook rice
    The Spruce / Anastasiia Tretiak
  5. Heat a tablespoon of olive oil in a large frying pan over medium-low heat, then add vegetables.

    Heat vegetables in pan
    The Spruce / Anastasiia Tretiak
  6. Cover and cook until carrots are soft, salt to taste, then set aside until ready to use.

    Cover and cook
    The Spruce / Anastasiia Tretiak
  7. Slice tofu about 1/2-inch thick. Mix olive oil and sage together and brush onto tofu slices, then transfer to a lightly greased baking sheet.

    The Spruce / Anastasiia Tretiak
  8. Roast tofu for about 30 minutes or until firm and browned on both sides. Remove from oven, let cool, then cut into bite-sized pieces.

    Roast tofu
    The Spruce / Anastasiia Tretiak
  9. Make sauce by combining bouillon, salt, nutritional yeast, and silken tofu in a food processor. Blend until very smooth. Set aside.

    Make sauce
    The Spruce / Anastasiia Tretiak
  10. Once rice is finished cooking, combine everything together with along with rice. Warm on low heat if needed. Serve hot.

    Add tofu to rice
    The Spruce / Anastasiia Tretiak

Recipe Variation

  • Add an extra 1/2 block of silken tofu, 1 tablespoon nutritional yeast, and 1/2 cube more bouillon if you want the dish to be extra creamy.