"Chickenless" a la King

Classic a la King is a rich, creamy chicken-and-vegetable sauce, and this clever vegan version keeps all the comfort while dropping the chicken, butter, and cream.

The creamy sauce comes together without a drop of dairy. The vegetables cook down, then flour thickens a base of soy or nut milk into a velvety, pourable sauce. Tamari is the secret savory note, adding the deep, umami backbone that meat would normally provide.

Mushrooms carry much of the flavor and texture, giving the dish a meaty bite, while green pepper, peas, and pimiento add color, sweetness, and freshness.

It’s endlessly versatile. Spoon it over rice, toast, baked potatoes, or pastry puffs, whatever you have, for a fast, cozy meal. Cook the sauce until it boils and thickens, stirring almost constantly so it stays smooth and lump-free.

Chef Tips

• Stir almost constantly once the milk goes in so the sauce thickens smoothly without lumps.
• Use unsweetened plant milk so the sauce stays savory rather than sweet.
• Tamari adds salt as well as umami, so taste before adding more salt.
• Cook the sauce until it boils and thickens fully; it sets up more as it cools.

Variations

• Stir in cubed tofu or a plant-based chicken substitute to bulk it up.
• Add a splash of white wine or a pinch of nutritional yeast for more depth.
• Serve in puff pastry shells for a more elegant presentation.