Creamy Vegan Chicken and Rice Recipe

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Creamy Chick'n and Rice. Photo Credit: Allyson Kramer
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 6 servings

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.

Ingredients

  • For the Rice:
  • 2 cups brown rice
  • 2 teaspoons vegetable bouillon
  • 5 cups water
  • For the Sauce:
  • 1 cube or teaspoon chicken-flavored vegetable bouillon
  • 1/2 teaspoon salt
  • 2-3 tablespoons nutritional yeast
  • 1 block extra firm silken tofu
  • (add an extra 1/2 block of silken tofu + 1 tbsp nutritional yeast + 1/2 cube more bouillon if you want the dish to be extra creamy)
  • For the Tofu:
  • 1 block extra firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon fresh sage (minced)
  • 1 tablespoon rosemary (minced)
  • Dash of salt to taste
  • For the Veggies:
  • 1 tablespoon olive oil
  • 2 cups portobello mushrooms (chopped)
  • 1/2 cup carrot (diced)
  • 1 cup asparagus (chopped)
  • Salt to taste.

Steps to Make It

  1. Gather the ingredients and preheat the oven to 375F.

  2. To drain the tofu: Wrap the tofu in a clean dish towel and place a plate on top. Place a heavy can or similar item on top of the plate to weigh it down, and let drain for 20 minutes

  3. Add 2 cubes of vegetable bouillon to the 5 cups of water.

  4. Cook rice according to package directions, using the vegetable bouillon.

  5. Heat a tablespoon of olive oil in a large frying pan over medium-low heat, then add the vegetables.

  6. Cover and cook until carrots are soft, salt to taste, then set aside until ready to use.

  7. Slice the 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.

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

  9. Make the sauce by combining all “sauce” ingredients into a food processor. Blend until very smooth. Set aside.

  10. Once the rice is finished cooking, combine everything together with the rice in the pot. Warm on low heat if needed. Serve hot.

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