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My Vegan Butterbean ‘Chicken’ Supreme recipe is based on the French retro classic chicken supreme sauce. This meal is perfect for a quick mid-week dinner as it is quick and easy to prepare, nutritious and totally delicious. I just love recreating traditional old-fashioned meals and giving them the plant-based vegan twist.
In a way these recipes are keeping history alive but at the same time bringing them more up-to-speed with todays needs and requirements. Is that not what life is all about? Adapting and surviving? We may as well enjoy lots of yummy food along the way!
My family enjoyed butterbean supreme for dinner yesterday and the butterbeans are really the star of the show and are taken to another level by being stewed within the creamy savoury sauce.
As soon as I added the white wine vinegar at the end of the cook the aroma was amazing and I couldn’t wait to eat it.
I was practically drooling with anticipation.
The smoky paprika and chopped chives add even more pops of yummy flavour.
This recipe makes perfect use of store-cupboard ingredients.
Which is especially handy if fresh veggies are in short supply. Think of those few days before pay day at the end-of-the-month. Even without fresh produce this meal is incredibly nutritious and satisfying.
Got unexpected guests coming over for dinner? Or perhaps one of your guests is vegan or plant-based and you are at a loss as to what to cook?
This recipe is so easy and quick that it can come together in less than 45 minutes, perhaps quicker if your more confident in the kitchen. And if your not too confident and have a question about any of my recipes, even when your in the middle of baking or cooking, just pop a comment below and I will get back to you asap. I check my comments regularly and will be happy to assist.
Looking for an easy, quick but interesting recipe for the kids to prepare with supervision for Fathers Day on the 20th of June? This recipe for butterbean supreme is ideal.
The origins of Chicken Supreme
This meal gets its name from the French supreme sauce.
A basic roux sauce is one that has been initially prepared with flour and butter (or dairy-free margarine for vegans) and then has chicken or veggie stock whisked through, and simmered until thick.
The culinary term for this basic sauce is mother sauce or veloute.
This just means that once you have made the basic sauce other ingredients may be added to enrich the flavours and transform the base sauce into another type of sauce. A supreme sauce is simply a base sauce with cream or crème fraiche added, and traditionally finished off with egg yolks or lemon juice whisked through.
Incidentally if the flour roux has milk added it becomes a béchamel sauce.
Recipes for supreme sauce were originally discovered within the French cookbook the 1938 Larousse Gastronomique. This cookbook features French haute cuisine recipes which were served in very expensive eating establishments. Haute cuisine goes all the way back to the 17th Century so the supreme sauce was developed sometime along the way!
Chicken is the most common protein to add to a traditional supreme cream sauce. But personally I think butterbeans do a much better job!
How To Prepare Butterbean Supreme:
Vegan Butterbean ‘Chicken’ Supreme Recipe FAQs
- Non-stick skillet/stove-top casserole pan/deep frying pan/saucepan
- 2 cans butterbeans 2 400g/14oz cans, drained.
- 2 shallots Alternatively use 1 medium onion. Fine diced
- 1 tablespoon olive oil or 1/2 cup veggie stock if your on a no-oil diet.
- 4 cloves garlic fine chopped or minced
- 2 tablespoons gluten-free plain flour or regular plain/all-purpose flour
- 1 tablespoon white wine vinegar
- 1 teaspoon white miso paste
- 300 ml vegetable stock Stock made up with 1 vegan stock cube
- 150 ml plant milk
- 3 tbsp vegan single cream I use Alpro soya single cream. Alternatively use the equivalent amount of cashew or oat cream.
Seasoning and garnish
- ½ teaspoon paprika possibly a little more if liked.
- 20 grams chives or parsley. Fine chopped. Extra as required.
- salt and pepper to taste
- Begin by preparing any accompaniments you may be having, such as beginning your rice or veggie prep.
- Heat the olive oil or veggie stock in your pan over a medium heat for a few minutes.Turn the heat to low.Sauté the shallots for 8 minutes, stirring frequently.
- Add the garlic and mix.Cook for 3 minutes.Add a little splash of veggie stock if necessary to avoid sticking to the pan. If you've used oil also add a splash of water if required.
- Tip in the flour. Mix well.
- Slowly add the veggie stock, mixing well after each addition to prevent lumps.
- Add the plant milk and whisk through.
- Add the butterbeans.
- Bring the sauce to a simmer and cook for about 5 minutes.The sauce will thicken up.Give it a stir a few times to make sure the sauce is not sticking.
- The sauce may look split and this can happen depending on the brand and type of plant milk used but don't worry as when the plant cream is added and the sauce is off the heat it will come together.
- Remove the pan from the heat.Mix 1 tsp of white miso, 3 tbsp of soya cream, and 1 tbsp of white wine vinegar into the sauce.Ensure the miso has been mixed thoroughly as clumps of miso taste a bit strong!
- Taste the sauce and add salt and pepper to taste.
- Sprinkle paprika over the dish and scatter chopped chives or parsley.Add extra paprika and herbs to each served dish.
- Leftover butterbeans supreme can be stored in the fridge in a covered container for up to 3 days. Reheat until piping hot before consuming. Although I have enjoyed a spoonful or two of chilled butterbean supreme straight from the fridge when I was peckish and the flavours were amazing chilled!
- Not a fan of butterbeans? Simply sub these out for your favourite bean, or some chopped mushrooms, asparagus, chopped cauliflower florets. Tofu cubes or vegan meat alternatives would also be tasty.
- Don’t have any white miso paste? Sub out for a teaspoon of Dijon mustard.
- Also try replacing the white wine vinegar for lemon juice if necessary.
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