Vegan ala King (cross between Chicken ala King and Pastel)
 
 
Ingredients
  • 4 tablespoons cooking oil
  • 16 ounces firm tofu, cut into small cubes (16 ounces)
  • 1 medium potato, peeled and cut into small cubes
  • 2-3 pieces vegan sausages or hotdogs, cut into small cubes
  • 1 tbsp vegan butter and or olive oil
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 tbsp flour
  • 3 cups plant-based milk (I used cashew milk)
  • 1 small carrot, peeled and cut into small cubes
  • 1 small red bell pepper, deseeded and cut into small cubes
  • ¼ cup roasted cashews
  • ¼ cup frozen peas
  • ¼ cup sliced button mushrooms
  • Salt and pepper
Instructions
  1. Heat a medium pan over medium heat and pour your cooking oil.
  2. Fry the tofu until golden and slightly crisp on all sides.
  3. Mix in the potatoes and continue cooking until all sides are nicely fried.
  4. Mix in the vegan sausages and cook for another 2-3 minutes or until the sausages are nicely fried.
  5. Season with salt and pepper.
  6. Turn off the heat and transfer to a container.
  7. Using the same pan, add your vegan butter or olive oil.
  8. Turn the stove back on but using low heat.
  9. Mix in your garlic and onions and cook until the onions have turned soft and slightly translucent. Add few pinches of salt to speed up the process.
  10. Add the flour and keep mixing to fully coat the garlic and onions.
  11. Pour your plant-based milk and, using a whisk, continuously mix to create a smooth sauce. You will notice that the sauce will become thicker as it cooks.
  12. Mix in the carrots, red bell pepper, cashews, peas, and mushrooms. Keep cooking and mixing until the carrots are fork tender.
  13. Season with salt and pepper and adjust seasoning to taste.
  14. Do a final simmer or gentle boil then turn off the heat.
  15. Serve with a side of rice or as filling to pot pies.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-ala-king-cross-between-chicken-ala-king-and-pastel/