What’s French Cooking Without the Butter? blog has published this amazing Vegan ‘Chicken’ Breasts with Mushroom and Cream Sauce recipe featuring our Edward & Sons Not-Chick’n 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 Vegan 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 Not-Chick’n 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.
Cream sauce finally cooked down – my wooden spoon rested there impatiently the whole time.
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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