Our Vegan Chicken Supreme recipe is based on the classic French retro dish, chicken supreme, but we substitute chicken for butterbeans [lima beans], which are cooked in a deliciously thick, creamy white sauce. Our Bean Supreme is perfect for an easy, quick, budget-friendly mid-week meal, served along with rice, as it is quick to prepare, wholesome, and very tasty! Alternatively, you can use the creamy beans as a side-dish.
Are you looking for a vegan white gravy and biscuits recipe? The creamy white vegan sauce from this recipe can be prepared separately and used as a homemade vegan white gravy to pour over American biscuits. Alternatively, for a British take, bake a batch of these Buttermilk Scones.
For our recipe butterbeans, also known as lima beans, are cooked within a creamy savoury white sauce and garnished with paprika and chives. Serve with rice, mashed potatoes, or thick noodles for a delicious, satisfying meat-free meal which is perfect for brunch, lunch or dinner, or enjoy as a tasty meat-free side-dish.
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The origins of Chicken Supreme
The term "supreme" in culinary terms refers to a French cooking method in which food, usually chicken, is cooked in a creamy sauce known as 'supreme sauce'. The word "suprême" in French cuisine means "highest" or "ultimate". A French Supreme Sauce, also known as Sauce Suprême, is a traditional white sauce made with chicken stock and cream.
Recipes for supreme sauce were originally found in the 1938 Larousse Gastronomique, a French cookbook featuring haute cuisine recipes served in very expensive restaurants. Haute or grande cuisine, which dates back to the 16th Century, is where the supreme sauce was developed. This style of dining is the opposite of French Nouvelle Cuisine, which emerged in the 1960s and 70s.
Haute cuisine features many rich, elaborate dishes prepared with butter and cream, while Nouvelle Cuisine favours lighter dishes made with fresh, seasonal ingredients.
Chicken or turkey supreme was a popular British dinner party dish in the 50s, 60s, and 70s, where stressed out housewives often exerted themselves in the kitchen to serve it to their guests!
For another vegan French recipe do have a look at our quick and easy Ratatouille recipe.
As the French chicken supreme name derives from the supreme sauce technically any ingredient added to the supreme sauce becomes a supreme dish! Hence our vegan butterbean supreme recipe!
Ingredients
This Butterbean Supreme recipe makes good use of store-cupboard ingredients, which is especially handy if fresh vegetables are in short supply. It's a useful recipe to have "up your sleeve," so to speak, for those days when payday is still a few days away and you need something quick, tasty, and wholesome prepared mainly with pantry staples although we do use a few fresh ingredients such as garlic and onion.
The ingredients you will need for this recipe include olive oil or your usual cooking oil, shallots or onion, garlic, plain flour (all-purpose flour), vegetable stock, plant-based milk (such as oat, almond, or soya), 2 cans of butterbeans (lima beans), white wine vinegar, white miso paste, and vegan cream. For garnish, we used paprika and chives, which can be replaced with fresh or dried spring onions (green onions).
Unexpected guests turned up expecting to be fed? Or perhaps one of your guests is vegan, vegetarian, plant-based or has allergies and your are at a loss as to what to cook, then butter bean supreme is a great recipe to feed a hungry crowd as its quick and pairs well with many sides. Check out the FAQ section for some vegan side dish ideas.
How to prepare
This easy butterbean recipe can be ready in about 35 minutes, as it simply involves cooking the shallots or onions and garlic before adding the flour, vegetable stock, plant-based milk, and various flavourings to create a creamy white sauce.
The butter beans are added near the end, and the sauce is enriched with plant-based cream, transforming it into a supreme sauce. If you're having rice as an accompaniment, it can be cooked and ready by the time the Butterbean Supreme is finished.
This recipe is perfect for those unexpected guests who may turn up expecting to be fed! Or perhaps one of your dinner guests is vegan, vegetarian, plant-based, or has dairy or egg allergies, and you're at a loss as to what to cook. The Butterbean Supreme is a great recipe to feed a hungry crowd as it's quick and pairs well with many sides. Check out the FAQ section for some vegan side dish ideas.
Step 1: First, cook the shallots [or replace with ordinary onions] and garlic in olive oil.
Step 2: Next stir through the flour.
Step 3: Slowly add the vegetable stock, stirring to avoid lumps, followed with the plant-based milk.
[As a French supreme sauce is traditionally prepared with chicken stock, use a vegan chicken flavour stock or broth if available]
Step 4: Next add the butterbeans.
Step 5: Bring the sauce to a gentle boil and cook for 5 minutes until the sauce has thickened.
Step 6: Stir through the white miso paste, white wine vinegar, and plant-based cream.
Step 7: Add salt and pepper to taste, and then garnish with paprika and chopped fresh chives.
Enjoy with a simply side of rice, mashed potatoes, baked potatoes or pasta. The delicious combination of creamy, meaty butter beans and an even creamier savoury sauce, enhanced with a hint of tanginess from the white wine vinegar, and garnished with smoked paprika and a scattering of chopped chives, is just so tasty and the aromas of this meal cooking are just delicious.
Recipe notes
Storing
Leftover butterbean supreme can be stored within the refrigerator in a covered container, for up to 3 days. Or freeze for 2-3 months.
Reheating
Reheat leftover butterbean supreme by placing into a non-stick pan and bringing to a gentle boil. Stir and reheat for a few minutes until piping hot, and if necessary add a little plant-based cream, plant-based milk or vegetable stock to loosen up the sauce if it has gone very thick during storage.
FAQ'S
Yes, butterbean supreme is easily prepared as gluten-free by replacing the flour with gluten-free plain flour, using a gluten-free vegetable stock, and checking that your white wine vinegar is gluten-free as well as the white miso paste as some are prepared with barley which contains gluten.
Yes, they are the same type of bean.
Lots of tasty vegan side dishes can be served with butter bean supreme. The most obvious side is rice and if you are not too confident cooking rice then do have a look at our vegan red beans and rice recipe as this provides an easy method for cooking rice, as well as a few tips for preparing the best rice which are included with the recipe FAQ section.
A few more vegan sides include pasta, thick noodles especially tagliatelle, mashed potatoes, baked potatoes, mashed turnip [rutabaga], roast tomatoes, peas and sweet corn, corn-on-the-cobs, steamed vegetables, roast vegetables, roast potatoes, fries, chips, or potato wedges, salad, quinoa, barley, brown or green lentils, spinach, steamed kale, garlic bread, baguette, crusty bread, Irish soda bread, pickled vegetables, vegan meat-loaf, etc.
A few ideas:
* fresh or dried herbs can be added to the cooking sauce or sprinkled over the finished dish. Such as chopped parsley, tarragon, rosemary, thyme, sage, or dill. If herbs are added while cooking, then remove any hard herb stocks or leaves before serving.
*Peas and sweetcorn are particular favourites especially with younger family members. Frozen, fresh or tinned peas and sweetcorn can be added along with the butter beans. And will give the overall protein content a boost.
* For a spicy white sauce add some chilli or red pepper flakes over the finished dish or add some drops of hot sauce or a few jalapeños from a jar.
* Mushrooms are a tasty addition simply cook sliced or diced mushrooms along with the shallots and garlic.
As a supreme sauce is a French sauce the inclusion of shallots for the butterbean supreme was intentional as shallots are closely related to French cooking. However, if preferred the shallots can be substituted for ordinary onions or whatever onion you prefer, including shop-bought frozen diced onion.
White miso paste can be used as an ingredient in vegan white sauces, adding a depth of flavour and umami. However, the flavour profile of miso paste is distinct, so if you need to replace it, you can try the following alternatives - chickpea miso, soy sauce [1-2 teaspoons], nutritional yeast flakes [a few tablespoons], or Dijon mustard [start with a teaspoon] or mustard powder [about a half teaspoon to start]. Add small amounts at first and taste so that you do not accidentally add too much!
Yes, preparing the white sauce ahead of time is a great time saver. Either prepare the sauce with the butterbeans or without the butterbeans, and then store within the refrigerator for 1-2 days. We recommended 1-2 days in case you may have leftovers and then you can enjoy those the next day. Gently reheat the sauce when you need it and if the butterbeans were not initially included add these to the sauce and they will heat through as the sauce reheats.
If you prefer a thicker sauce, you can add an extra tablespoon of flour. Alternatively, if you want a thinner sauce, you can add a bit more plant-based milk or stock to achieve the desired consistency.
If you would like to prepare the white sauce as a stand-alone recipe then that is perfectly fine. The vegan white sauce is very versatile and can be used for a variety of recipes and meals.
The white sauce can be poured over mashed potatoes, mashed vegetables, champ, vegan sausages, roast or steamed vegetables, grains such as rice, quinoa, couscous, barley, faro, etc., vegan meatloaf, vegan haggis, vegan meat and potato pie, vegan Teviotdale pie, etc.
Also, this sauce can be used to prepare a vegan version of the US traditional biscuits and white gravy. Pour the white sauce over vegan American biscuits or use this vegan buttermilk scone recipe as a British biscuit alternative. You can adjust the consistency of the sauce such as if you would like a thinner sauce stir through some more plant-based milk. Also if you would like more sauce you can double the recipe.
Another idea is to add nutritional yeast flakes to the finished white sauce or vegan grated cheese to create a vegan cheese sauce that can be stirred through cooked macaroni for a quick mac and cheese, or pour the sauce over cooked cauliflower for a quick cauliflower cheese.
Yes, you can use other beans such as cannellini beans, haricot [navy] beans, white kidney beans, or chickpeas as a substitute for butterbeans in this recipe. Also, cooked broad beans are a nice alternative.
Yes, if you prefer the convenience of shop-bought vegan chicken alternatives, you can use those instead of canned butterbeans or cooking dried butterbeans from scratch at home.
More traditional chicken recipes - made vegan
These recipes are vegan adaptations of traditional chicken dishes that have been given a plant-based make-over!
One of our family favourites is this Vegan 'chicken' Noodle Soup that is especially good for soothing sick family members, and we all love this Old-School Vegan 'chicken' Curry which is similar to take-out curry.
For lunch we frequently enjoy this Vegan Coronation 'chicken' Sandwich which is packed with chickpeas and kidney beans, and whenever we need vegan comfort food fast we always want this Vegan 'chicken' Stew and Dumplings.
And for even more plant-based dinner ideas have a rummage through our Vegan Dinner Recipes family collection.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Butter bean 'Chicken' Supreme
Equipment
- Non-stick skillet or stove-top casserole pan or deep frying pan or similar
- mixing spoon, or hand whisk to stir the sauce
- kitchen knife
- cutting board
Ingredients
- 1 tablespoon olive oil [or ½ cup vegetable stock]
- 2 shallots [alternatively use 1 medium onion, fine diced]
- 4 cloves garlic [fine chopped or minced]
- 2 tablespoons plain flour [or all-purpose flour or gluten-free plain flour]
- 300 millilitres vegetable stock [use a vegan chicken flavour stock if available such as OXO meat free chicken stock cubes]
- 150 millilitres plant-based milk [soya or oat are good choices for a sauce]
- 2 cans butter beans [ 2 x 400g [14oz ] cans, drained]
- 1 tablespoon white wine vinegar
- 1 teaspoon white miso paste [see recipe FAQ's for substitution information]
- 3 tablespoons vegan cream [such as Alpro soya single cream or Oatley cream, alternatively use the equivalent amount of cashew or oat cream]
Garnish, optional
- ½ teaspoon paprika [use more as preferred]
- 10 grams chives [or parsley, chopped, use extra as required, or replace with spring onions/green onions]
Instructions
- Heat the olive oil, or use vegetable stock if you're on a no-oil diet, in your pan over a medium heat for a few minutes.1 tablespoon olive oil
- Turn the heat to low and sauté the shallots for 8 minutes, stirring frequently.2 shallots
- Next add the garlic, mix, and cook for 3 minutes.Add a little splash of vegetable stock if necessary to avoid sticking to the pan.4 cloves garlic
- Add the flour and stir it through the onions and garlic.2 tablespoons plain flour
- Slowly add the vegetable stock, mixing well after each addition to prevent lumps.300 millilitres vegetable stock
- Add the plant-based milk and stir well.150 millilitres plant-based milk
- Next add the butterbeans.2 cans butter beans
- Bring the sauce to a gentle simmer and cook over a low heat for about 5 minutes. (don't fast boil!) 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-based milk used but don't worry as when the plant-based cream is added and the sauce is off the heat it will come together fine.
- Remove the pan from the heat and mix in the white miso, plant-based cream, and white wine vinegar into the sauce.Ensure the miso has been mixed thoroughly as clumps of miso can taste a bit strong.1 tablespoon white wine vinegar, 1 teaspoon white miso paste, 3 tablespoons vegan cream
- Season with salt and pepper to taste.
- Optional: sprinkle paprika over the dish and scatter over some chopped chives or parsley. A little extra paprika and chives added to each portion is also a tasty addition.½ teaspoon paprika, 10 grams chives
Notes
- Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
- Leftover butterbeans supreme can be stored in the fridge in a covered container for up to 3 days.
- Or frozen for 2-3 months.
- Reheat by bringing to a gentle boil and reheating for a few minutes until piping hot throughout, stir frequently and add extra vegan cream, milk or vegetable stock if required.
- The creamy white sauce can also be prepared without the beans and mixed with vegan cheese or nutritional yeast flakes to create a vegan cheese sauce that is tasty mixed with cooked macaroni pasta for a quick mac and cheese, or poured over cauliflower for an easy cauliflower cheese. You can double up the sauce recipe and if you would like a thinner sauce stir through extra milk.
- Shallots can be replaced with ordinary onion.
- Use a vegan chicken flavour stock if available, such as OXO meat-free chicken stock cubes which can be found in most supermarkets including Asda and Tesco [UK].
- Looking for a vegan white gravy and biscuits recipe? The sauce recipe can be prepared minus the beans, and used as a vegan home-made white gravy to pour over American biscuits, or for a biscuit alternative bake a batch of these Buttermilk Scones. You can double up the recipe to create more sauce.
Nutrition
Comments
Prepared our Vegan Chicken Supreme? We would love to know how you got on with the recipe so it would be wonderful if you could drop us a comment and click the star ratings. All your feedback is very much appreciated. Thanks so much! All the best, Jacq x
Beth says
We used to not like vegan recipes but we’ve tried so many that it changed our minds! My son and daughter loved this recipe, and it was so delicious! I can’t wait to make this again!
Jacq says
Vegan recipes have certainly evolved into the most amazing inventive creations. I just love it. So glad you all enjoyed the butterbean supreme I had so much fun creating this dish 🙂
Biana says
Yum! Looks so delicious, the creamy sauce makes everything better.
Jacq says
The creamy butterbeans certainly are comfort food!
Liz says
My family used to think vegan food was boring but this recipe TOTALLY proved them wrong! haha such a creative recipe idea!
Jacq says
Thanks! Vegan food is anything but boring. It always amazes me how creative vegan food can actually be. So happy your family enjoyed the butterbean supreme!!! 🙂
Keri says
What a great idea! I'm going to try this this coming weekend!
Jacq says
Hope you enjoy the creamy butterbeans at the weekend! Going to be this dish myself as I just love the aromas that appear after the white wine vinegar is added. YUM!!!
Jamie says
This is such an easy, comforting meal for my family! I love how hearty and satisfying it is. Delicious and full of flavor!
Jacq says
Thanks! So glad your family enjoyed. I agree the creamy beans are so comforting and tasty 🙂