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!
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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.
🍞 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 - 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.
Step 3 - 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.)
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).
🥄 Thickening
- 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 cornstarch 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.
🥣 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.
🥣 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!
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
- Vegan Jerky
- Vegan Chicken Noodle Soup
- Pulled Pork Sandwiches
- Vegan White Chili
- Vegan Bacon
- Buffalo Chicken Salad
- Vegan Meatballs
Looking for more vegan gravy recipes? Try my classic vegan gravy, vegan sausage gravy, or this vegan brown gravy!
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan chicken a la king recipe
Vegan Chicken A la King
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
- 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.
- 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!
Nutrition
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.
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
I made this recipe today and it was absolutely amazing! Your tip about soaking the soy curls in broth was a game changer. I served it with the vegan mashed potatoes. Yum!
I added yellow and red peppers and carrots to the mushrooms and it was amazing. I could see using this recipe as a base for a pot pie. Thank you so much! Please keep adding content.
I'm so happy that you liked it! It has been a family favorite for years. 🙂
This is a delicious recipe!!!! We have made it a couple of times using seitan.
Thanks, Dave! It's one of my favorite meals! I'm glad that you liked it!
My newly-turned vegetarian mum (I’m so proud) requested this one as it’s a comfort food we used to eat as a family. Big hit! I sautéed some diced onions at the start for some added juicy sweetness and served it over rice. Didn’t have enough vegan chicken so fried up some tofu with chicken salt to bulk it out even further. Will be putting this one in rotation!
I'm so happy that you liked it, Laura! This is one of my family's favorites and they always request it over mashed potatoes on holidays. Enjoy! 🙂
Can it be frozen?
I can be frozen, just seal it tight and don't allow air to touch it and it should stay good for about 3 months in the freezer. Enjoy! 🙂
Yum, this looks like the perfect comfort food indeed.
Thanks Nicole!
I just heard of chicken a la king a few weeks ago! I've been interested in making a vegan version. Awesome that you have this super yummy looking recipe 🙂 I'll have to give it a go now.
I hope that you give it a try Jenna! It's been a long time favorite in my house!
Thank you Monica. This is great bc I finally got around to ordering Butler Soy Curls & they should be on their
way to my door. I was thinking, just yesterday, " now, what am I going to make when those arrive ?"
You're welcome Ruth! I'm excited for you to try them! My family loves them in so many things! I left some suggestions at the end of this post, but I have even more. Enter soy curls into my search bar and it will bring them all up for you. (They are also great for fajitas and any soup that would have chicken in it). Enjoy! 🙂
This looks like the ultimate comfort food. I am always on the lookout for recipes to use Butler Soy Curls. My husband just loves them. I will definitely make this recipe this week. Thank you.
Thanks Jeannie! I would be happy to curl up by the fire and eat this every day until spring! I haven't met a man who doesn't love this dish! It's one of those stick to your ribs "meat" and potatoes kind of meals. I hope you guys enjoy it! 🙂