Ladle Lady has published this great Vegan ‘Chicken’ Breasts with Mushroom and Cream Sauce recipe using our Edward & Sons™ Natural Bouillon Cubes:

“Thankfully, Isa Chandra Moskowitz’s Post Punk Kitchen saved me. Moskowitz has a great recipe on ThePPK for chickpea cutlets. It’s been so long that I don’t really know what a chicken flavor is versus a pork versus any of the other meat – but I do know that these cutlets are delicious. I slightly modified the original recipe by using a particular brand of vegetable broth to (hopefully) heighten the ‘chicken’ flavor. The rest of this recipe for Chicken Breasts with Mushrooms and Cream is as follows.”

Doublebatch Chickpea Cutlets (via ThePPK)

• 1 15.5oz can chickpeas, drained and rinsed
• 1/4c extra virgin olive oil
• 1c vital wheat gluten
• 1c plain breadcrumbs
• 1/2c vegan chicken broth (Edward & Sons™ Natural Bouillon Cubes)
• 1tsp onion powder
• 1tsp dried thyme
• 1tsp paprika
• olive oil for pan frying

• In a mixing bowl, mash the chickpeas together with the oil until there are no whole chickpeas left. You can do this by hand or quickly pulse it in the food processor – careful not to overprocess. (Ed note: I used the mortar as I’ve found it’s the most effective thing – and have also never been able to make this without finding at least one or two stray whole chickpeas later on).
•  Add the remaining ingredients and knead by hand for about 3 minutes. Divide the dough in half, then each half into 4 equal pieces so that you have 8 total. Flatten out each piece by gently pressing on a clean work surface.
•  Add a thin layer of oil to the pan. Place the cutlets in the pan and cook on each side for 6 minutes, or until browned on each side.
•  Set aside while you prepare the mushrooms and cream.

Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream)

•  5tb earth balance
• 1tb minced shallot or green onion
• 1/4lb diced or sliced fresh mushrooms
• 1/8tsp salt
• 1/4c vegan chicken broth
• 1/4c port, Madeira, or dry white vermouth (Ed note: I used a dry Chardonnay)
• 1c Silk creamer (plain)
• Salt and pepper
• 2tb fresh minced parsley

Since we’re not cooking the cutlets and the sauce together, this recipe is a little bit simpler than the original.

•  Heat the butter in a pan over moderate heat until foaming. Add the shallots, saute for a moment without browning. Add the mushrooms and saute for another minute or two. Sprinkle with salt.
•  Pour the stock and wine into the pan. Raise the heat and allow it to boil down quickly until the sauce thickens. This may take a few minutes as the mushrooms will release some moisture of their own – be patient (I was not!). Stir in the cream and allow to boil down again. This will also take a few minutes – be prepared to watch over this for 5 to 7 minutes. Once the cream has thickened slightly, taste it to see if it needs any salt or pepper.
•  To serve – place two cutlets on a plate. Ladle sauce with mushrooms over the cutlets. Sprinkle with parsley and serve immediately.
•  We had ours over polenta with quinoa in it (store bought) and a side of sauteed spinach with the remainder of the shallots. It was a hearty meal and the amount of sauce was enough for 4 servings.

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Down Home Vegan has published this amazing Vegan Chicken Pot Pie recipe featuring our Edward & Sons Not-Chick’n Natural Bouillon Cubes:

“When I was a little girl, my mom made Swanson pot pies in the oven all the time. She would always turn mine over onto a plate, and I often protested, “I want to eat it out of the little pan!” I guess she worried I’d burn myself or make a mess, but it wasn’t until I was a grownup that I baked one up in my own oven and ate it out of the aluminum pan that I realized that I liked it all over the plate. It reminded me of my mom.”

Vegan Chicken Pot Pie
makes one standard pie or four mini-pies

• 1/2 package puff pastry, thawed
• 1/2 onion, chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 2 tbsp margarine
• 1 cup not-chicken broth (I use Edward & Sons Not Chicken cubes. 1 cube in a cup of boiling water)
• 1 1/2 tbsp cornstarch
• 1/2 cup cashew cream or soy creamer
• 1/4 cup dry white wine
• 1 tbsp minced fresh parsley
• 1 tsp dried tarragon
• 1 tsp poultry seasoning
• salt & pepper to taste
• 1 cup chicken flavored seitan (I used some Gardein Chick’n Scallopini, thawed and cubed)
• 1 cup frozen mixed vegetables

Preheat oven to 350°

In a saucepan, heat the margarine until melted. Add onion, celery, and garlic and stir, lowering the heat. Cook until soft. Stir in broth, and increase heat. Whisk in the cornstarch. Stir over a low boil until thickened. Add seasonings, cream, and wine. Stir in chicken seitan and vegetables. Heat for about two minutes, and then pour into a pie pan that’s been sprayed lightly with cooking spray.

Roll out the piece of puff pastry to fit the pie pan. Brush lightly with some melted margarine. With scissors or a pizza cutter, cut into a circle. Lay the pastry over the pie, buttered side down, and crimp the edges. Brush the top with non-dairy milk. Bake 30 minutes or until golden. Let rest five minutes and serve.

Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com