• Start by washing and chopping your mushrooms and peppers.
• Then, heat 1 tablespoon of vegan butter or margarine in a medium-sized saucepan and sauté the mushrooms and peppers for about 5 minutes over medium heat. 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 method involves heating fat and flour until they begin 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 add it to the hot broth, stirring 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.
• Stir it and add it to the à la king, once all other ingredients have been added.
• Stir constantly until it starts to bubble and thicken.