Vegan Chicken Supreme (butter beans in a creamy sauce)
Servings: 4
Calories: 263kcal
This Vegan Chicken Supreme is a meat-free version of chicken supreme which is a retro French meal. Our easy, quick and budget-friendly recipe substitutes chicken for butter beans [lima beans], which are cooked in a deliciously thick, creamy white sauce. It's perfect for mid-week meals, served along with rice or mashed potatoes, or for lunch ladled on toast.
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Equipment
- Non-stick pan or skillett
- mixing spoon
- kitchen knife
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 [we use either soya or oat milk but any milk will do]
- 2 cans butter beans [ 2 x 400g [14oz ] cans, drained]
- 1 tablespoon white wine vinegar [or apple cider vinegar]
- 1 teaspoon white miso paste [or jarred mustard which is also known as prepared mustard]
- 3 tablespoons plant-based cream [such as Alpro soya single cream or Oatley cream, alternatively use the equivalent amount of cashew 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]
Instructions
- Heat the olive oil, (or use vegetable stock if you're on a no-oil diet), in your pan over a medium heat.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 the onions & garlic 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 butte rbeans.2 cans butter beans
- Bring the sauce to a gentle simmer and cook over a low heat for about 5 minutes being careful not to fast boil the sauce. The sauce will thicken up. Stir frequently to ensure 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, and the heat as it cooks, 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. Tip: Mix the miso through the plant-based cream before adding both to the pan as this can help ensure the miso has been incorporated.1 tablespoon white wine vinegar, 1 teaspoon white miso paste, 3 tablespoons plant-based cream
- Season with salt and pepper to taste.
- Optional: sprinkle paprika over the finished butterbeans and sauce and scatter over some chopped chives or parsley. A little extra paprika and chives added to each portion is also a nice addition. A side of rice or cous cous and/or salad, and crusty rolls, are nice accompainments.½ teaspoon paprika, 10 grams chives
Notes
- Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
- Leftover butter beans 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 plant-based cream or 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].
- 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
Calories: 263kcal | Carbohydrates: 41g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 435mg | Potassium: 732mg | Fiber: 10g | Sugar: 9g | Vitamin A: 477IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 4mg
