This vegan “chicken” a la king recipe is the ultimate comfort food!  Rich and creamy white gravy with vegan “chicken,” mushrooms, and green peppers served over mashed potatoes or biscuits!

A white plate full of mashed potatoes and vegan chicken a la king with a white gravy boat behind it.

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Why you’ll love this recipe

  • It’s hearty, rich, and creamy!
  • This recipe has the most flavorful and satisfying type of vegan gravy!
  • It’s gluten-free and can be made soy-free too!
  • This recipe makes the perfect holiday meal!  We love it for Thanksgiving and/or Christmas dinner!
  • It’s totally kid-friendly.

Traditionally, a la king is shredded meat in a white cream sauce with mushrooms and green peppers.  My mother used to make turkey a la king after the holidays to use up the leftovers.  It was one of my favorite meals as a kid and knew that I had to veganize it!

I’ve been making this recipe for years now and have served it to many Omni friends and family members on holidays and it’s always a hit!

Vegan “meat” choices

Soy Curls – I love Butler soy curls as a chicken replacement.  They are made from dehydrated soy protein and they absorb the flavor of whatever you cook them in.  When re-hydrated in a vegan chicken-style broth, they taste like chicken.  I can find them at my local natural foods store or order them from Amazon.

Vegan Chicken Strips – These can be any imitation chicken products that are available in stores where you live.  They are usually found in the refrigerated or frozen section of most major grocery stores in the vegetarian section.

Seitan – You can buy this in most natural food stores or you can make your own using my vegan turkey, vegan chicken, vegan shredded chicken, washed flour chicken, or easy seitan recipes.

See all of my ideas for vegan chicken substitutes.

A heaping pile of mashed potatoes with vegan chicken a la king poured over top.

Gluten-free substitutes

If you are gluten-free, be sure to check the ingredients on any imitation meat products, since most are made with wheat gluten.  The soy curls are gluten-free, but if you need a gluten-free and soy-free chicken substitute, Beyond Meat chick’n strips are a good choice.  Gardein also makes a gluten-free vegan chicken patty, that you can cut up into small pieces.

How to make vegan white gravy

Step 1 – Start by washing and chopping your mushrooms and peppers.

Step 2 – Heat 1 tbsp of vegan butter or margarine in a medium-sized saucepan and sauté the mushrooms and peppers for about 5 minutes over medium heat and sprinkle with salt and pepper.

Mushrooms, green peppers, and vegan seitan chicken strips sautéing in a pan.

Step 3 – Add 2 cups of vegan chicken product or seitan and saute for 3 more minutes. (If using soy curls, add it along with the broth.)

Step 4 – Add 2 cups of not chicken broth and bring to a slow boil.  (Add 3 cups of broth and the soy curls if you are using Butler soy curls for your “chicken.”)

Step 5 – Allow to simmer for about 5 minutes and then turn heat to low and add 2 cups plain soy milk (or other plain flavored plant-based milk of choice).

The vegan white gravy with mushrooms and peppers after the soy milk has been added.

Thickening vegan gravy

  1. You can use a roux.  This is a method of heating fat and flour until it begins to bubble and then slowly adding the hot liquid to the mixture.
  2. You can use cornstarch or potato starch.  You will need to dissolve it in water and then add it to the hot broth and stir until it bubbles and thickens.

Roux method

  • In another medium-sized saucepan, heat 1/3 cup of vegan margarine.  Once melted add ½ cup of flour (or GF flour mix) and stir with a whisk until it begins to sizzle a little.
  • Use a ladle to scoop out the broth from the mushroom and pepper mixture and whisk it into the roux.  (Do this 1 ladle or about ½ cup at a time stirring with a whisk between each scoop. It will be very thick at first.)
  • Continue to add the liquid until you have used up most of it from the first pan, then pour in the remaining liquid along with the mushroom, peppers, and “chicken” and stir well.

Note – Check out my full post about roux if you have more questions about how to make a vegan roux.

A white gravy boat filled with vegan white gravy with mushrooms, green peppers, and vegan chicken.

Starch method

  • Add 1/3 cup of cornstarch or potato starch to ½ cup of cold water.
  • Give it a stir and add it to the a la king, once all other ingredients have been added.
  • Stir constantly until it starts to bubble and thicken.

Note:  This way is easier and makes the gravy lower in fat and calories, but it’s not as rich and satisfying as the roux method.

Serving suggestions

You can serve this a la king gravy over vegan mashed potatoes or biscuits!  It’s delicious over both!

Vegan turkey a la king served over vegan mashed potatoes on a white plate.

Need a great vegan biscuit recipe to serve with the a la king?  Try my vegan drop biscuits or vegan Red Lobster cheddar bay biscuits! 

More meaty vegan recipes

Looking for more vegan gravy recipes? Try my classic vegan gravy, vegan sausage gravy, mushroom gravy, or this vegan brown gravy!

Vegan chicken a la king recipe

A white plate filled with vegan turkey a la king with mushrooms, green peppers, and vegan turkey in it.
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5 from 5 rating

Vegan Chicken A la King

Yield: 8
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Monica Davis
A white gravy with vegan chick’n strips, mushrooms, and green peppers.
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Ingredients

  • 1 8 oz mushrooms, (washed and sliced)
  • 1 medium green pepper , (bell pepper) diced
  • 1 tablespoon vegan butter, or vegan margarine
  • 1/2 teaspoon salt, (add more or less to taste)
  • 1/4 teaspoon black pepper
  • 2 cups vegan chicken, or 1 cup of Butler soy curls
  • 2 cups not chick’n broth , (3 cups if you are using soy curls)
  • 2 cups soy milk (plain), or any other plain flavored plant-based milk

To thicken the gravy with a roux:

  • 1/3 cup vegan butter, or vegan margarine
  • 1/2 cup flour, (most basic grain based GF flour mixes will work)

To thicken the gravy with starch:

  • 1/3 cup corn starch, or potato starch
  • 1/2 cup cold water

Instructions
 

  • Start by washing and chopping your mushrooms and peppers.
  • Then heat 1 tbsp of vegan butter or margarine in a medium-sized saucepan and sauté the mushrooms and peppers for about 5 minutes over medium heat and sprinkle with salt and pepper.
  • Then add 2 cups of vegan chicken product or seitan and saute for 3 more minutes. (If using soy curls, add it along with the broth.)
  • Add 2 cups of not chicken broth and bring to a slow boil.  (Add 3 cups of broth and the soy curls if you are using Butler soy curls for your "chicken.")
  • Allow to simmer for about 5 minutes until it begins to boil, and then turn heat to low and add 2 cups plain soy milk (or other plain flavored plant-based milk of choice).

Choose how you want to thicken the a la king

  • You can use a roux.  This is a method of heating fat and flour until it begins to bubble and then slowly adding the hot liquid to the mixture.
  • You can use corn starch or potato starch.  You will need to dissolve it in water and then added to the hot broth and stir until it bubbles and thickens.

Chose 1 thickening method:

    Thicken the gravy with the roux method

    • In another medium-sized saucepan, heat 1/3 cup of vegan margarine.  Once melted add a ½ cup of flour (or GF flour mix) and stir with a whisk until it begins to sizzle a little.
    • Use a ladle to scoop out the broth from the mushroom and pepper mixture and whisk it into the roux.  (Do this 1 ladle or about a ½ cup at a time stirring with a whisk between each scoop. It will be very thick at first.)
    • Continue to add the liquid until you have used up most of it from the first pan, then pour in the remaining liquid along with the mushroom, peppers, and “chicken” and stir well.

    Thicken the gravy with the starch method

    • Add 1/3 cup of corn starch or potato starch to ½ cup of cold water.
    • Give it a stir and add it to the a la king, once all other ingredients have been added.
    • Stir constantly until it starts to bubble and thicken.

    Notes

    Notes: 
    • The nutrition information is calculated using the roux method.
    • The starch method is easier and makes the gravy lower in fat and calories, but it’s not as rich and satisfying as the roux method.
    Tips:
    • Add the liquid to the roux slowly being sure to stir well between each scoop.
    • Make sure to stir constantly during the thickening process. 
    • Serve hot!
    Serving: 1cup, Calories: 151kcal, Carbohydrates: 8g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Sodium: 534mg, Potassium: 118mg, Fiber: 2g, Sugar: 3g, Vitamin A: 720IU, Vitamin C: 16.3mg, Calcium: 128mg, Iron: 1.7mg
    Did you make this recipe?Please leave a star rating and review below!

    This recipe was originally posted on 11/11/2018.  It was updated on 10/18/20 to include a recipe video and more detailed instructions.

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