If you have never heard of a chicken fricassee before, you definitely want to make this. This dish is actually super popular in Germany, where I am from, and I have come up with the perfect meatless, whole food version. So delicious, so divine, comforting, and cozy, you do not want to miss this perfect weeknight dinner. Let’s dive into all things Creamy Vegan “Chicken” Fricassee.
What You Will Find In This Post
- What is chicken fricassee?
- What taste and texture are we using to mimic a traditional chicken fricassee?
- Why is this recipe good for me?
- Easy swaps and questions
- How to adjust this recipe to your individual dietary requirements
- Other comforting recipes on the blog
What Is Chicken Fricassee?
So, let’s start off with what a chicken fricassee actually is. Traditionally, it is a French-style stew, made with chicken, mushrooms, and other sorts of vegetables (oftentimes peas and carrots). It has a white- or cream-based sauce, which is usually based on a white wine sauce, and has a rich and savory flavor. People also like to add herbs to it, you totally can, but it is not a must (and I tend not to, because that is not how I grew up with it as a child).
What Is the Taste and Texture Used To Achieve a Creamy Vegan “Chicken” Fricassee?
We are skipping the meat in this dish and replacing it with tofu and mushrooms. Both of these provide a bit of an umami-style flavor and give great texture. I also like to add to the vegetables peas and edamame, making this meal equally protein-rich, as a meat alternative. The white sauce is still rich and creamy, but we are creating the roux (a thickening agent combining butter and flour) with olive oil and gluten-free flour, and are using cashews in the sauce for the creaminess. That way, we are not only creating a completely vegan version, but are also making it dairy-free, and gluten-free. Did I mention that it is also a quick, easy dinner option?
Why is This Creamy Vegan “Chicken” Fricassee Good For Me?
Tofu is such an easy staple for any vegetarian and vegan diet, but I feel it is oftentimes misunderstood. Tofu is made of condensed soy milk that has been pressed into a firm block (you can get different firmness levels of tofu). Think of it as similar to making cheese. Tofu is a complete protein source, meaning it contains all of the essential amino acids our bodies need. It is also high in other micronutrients, such as manganese, copper, selenium, magnesium, iron, zinc, and vitamin Soy protein has been linked to a reduction in cholesterol, in particular the “bad” cholesterol, which is very beneficial for our overall heart health. Soy has also been shown to reduce the risk of certain types of cancer, mainly breast cancer, as well as cancers in the stomach region, such as endometrial, colon, stomach, and prostate cancer. Last but not least, soy products have been shown to reduce your risk of type 2 diabetes.
Easy Swaps and Questions
What do you serve with a chicken fricassee? Traditionally, it is served with rice, mashed potatoes, gluten-free bread or pasta. Personally, I prefer rice.
I am trying to avoid soy. Can I use something else instead of tofu? Yes, you could swap the tofu in for some chickpeas. This should still provide you with a good amount of fiber and protein, but be aware that the texture and taste will, obviously, slightly change.
Can I reheat or freeze this Creamy Vegan “Chicken” Fricassee? Yes, it usually tastes even better on the second day, after the flavors had some time to soak in. If you want to freeze the sauce, be sure to fill it into an ice cube tray and then freeze. When you are reheating this dish after freezing, gently defrost and heat.
How to adjust this recipe to your individual dietary requirements
This Creamy Vegan “Chicken” Fricassee is vegetarian, vegan, dairy-free, and gluten-free. Due to the cashews used in the sauce, it is, sadly, not nut-free.
Other Comfort Food Recipes On The Blog
If you love this recipe, be sure to also check out the following recipe ideas:
- Cheeseburger Chili Bowl
- Garlicky Roasted Cauliflower Pasta
- Vegan French Onion Soup
- Kohlrabi Casserole with Tomatoes and Sage
- Comforting Tomato Noodle Soup
And there you have it for this week! I hope you enjoy this delicious Creamy Vegan “Chicken” Fricassee as much as we do over here (where it is a staple that we cook at least once every two weeks). As always, please leave a message, comment, or rating if you are making this recipe. They help others to find those recipes on the site that are most loved as well. Thank you and happy cooking!
Creamy Vegan “Chicken” Fricassee
4
servings15
minutes30
minutesCozy, and comforting. This Creamy Vegan Chicken Fricassee is the perfect opportunity for whole, comfort food with minimal effort! Enjoy!
Ingredients
- For the vegetables
1 block (200 gr.) (smoked) tofu
1 Kohlrabi
250 gr. mushrooms
1 red pepper
1 can carrots and peas – see notes*
100 gr. edamame beans
- For the sauce
2 bay leaves
2 tbsp olive oil
2 tbsp gluten-free flour
600 ml left over of the stock
1/2 cup (65 gr.) cashews
2 tbsp rice vinegar
1 tbsp tamari
1 tsp mustard
1 tsp salt
Pepper to taste
- To serve
4 portions rice
Potoatoes
Or crusty (gluten-free) bread
Chopped parsley
How to
- For the vegetables
- Before starting with the veggies, add boiling water to the cashews so that they can soak and become soft
- Add a pot with 1 liter of water, along with the two bay leaves and a pinch of salt, to the stove and let it heat up. Find a colander that you can pop on the pot comfortably, so that the veggies can steam. Prep the veggies: Cube the tofu. Wash, peel, and cube the kohlrabi. Wash and quarter the mushrooms. Wash and deseed the red pepper and cut it into chunks the size of the other vegetables. Drain the carrots and peas. Add the edamame (can be frozen). Put the colander on top of the (now) simmering water. Simmer for about 15 minutes, stirring halfway through until all the vegetables are tender but still have a bit of crunch to them
- For the sauce
- Once the veggies are done, set them aside. Drain the water, along with the bay leaves, being sure to set aside about 600 ml for further use
- Take some of the set-aside water, add the (drained) cashews, and create a cashew cream
- Add the pot back to the stove and warm up the olive oil to medium heat. Add the gluten-free flour and mix well until combined. It should form some bubbles and slightly brown. Add the water, cashew cream, rice vinegar, mustard, and tamari, and bring to a boil. Let simmer for about 5 minutes, until heated through. Do a taste test – the sauce should be slightly sour. If this does not cut through, add a bit more salt and rice vinegar (or lemon juice).
- To serve
- Serve with gluten-free pasta or bread, or my favorite with this dish – rice (because it soaks up all the flavor), along with some chopped parsley, and enjoy! BTW – this dish is also awesome for leftovers and heats well the next day
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