Chickpeas Chicken Cream & Mushroom Over Fried potatoes

Chickpeas Chicken Cream & Mushroom Over Fried potatoes

I end this year with the start of what seems to be a better fit for where I am now. It is a comfortable, familiar, and easy, all is the top priority after the expiration Helter-skelter and some early winter. And it was the first meal I made in a short time that came to me – it was a real-time ambition, not something I had planned in my head – which is a small achievement after being clever and clever. very fractured. cooking over the past few months.

I spend a lot of time digging for bread and sometimes forgetting how good it is to have beans and vegetables and to plant meats with other fish: polenta, pasta, and – in case – potatoes. Grilled potatoes are not much easier to make than regular potatoes, but make sure they are clearly declared "comfort food". I like a lot of them in the freezer, so I can use them on one side dish or as a base for some plant based goodness or another 🙂

I was thinking a lot about chicken and mushroom bread for dinner Power plates when I did this, but in the end, the toppings are very different. This is a very good cream (à la King-ish), which was often a compromise to the fact that I made it for the & # 39; cashew cream & # 39; another type of food earlier in the day, and I did more to cool down. I'm glad the rest is used here before they use it in the refrigerator, as it makes this recipe much more delicious and delicious than ever.

If you like to make this dish with sweet potatoes, how to use it, make it. If you like to add spinach or fish to the chicken / mushroom, instead of serving it on the green side (as I've done here before), that's great. If you would prefer white beans to poultry, that's fine. A lot of the changes will be fine here, and you can definitely treat this meal to one of the beans / greens / starch versions that makes eating vegan so easy, at least in theory.

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Chickpeas Chicken Cream & Mushroom Over Fried potatoes

Services: 4 Heartfelt offers (or 6 smaller ones)

Their contents

Gold & # 39; Vegan Mashed Yukon & # 39;

  • 3 lbs Yukon golden potatoes, peeled and quartered
  • 3/4 cup non-skimmed milk (much needed)
  • 3 take it vegan butter
  • fresh salt and pepper on the ground, and taste

Chickpeas Chicken Cream & Watermelon

  • 2 spoon of tea olive oil (or a few tablespoons of vegetable broth)
  • 1/4 cup chopped shallot (about 2 large or 3 medium shallots)
  • 2 garlic cloves, minced
  • 8 ounces slices of white mushrooms or bella seeds (about 2 cups)
  • 1 spoon of tea Braggs Liquid Aminos, cotton, or soy sauce
  • 1 3/4 cups vegetable soup, divided into 1/4 cup and 1 1/2 cups
  • 1/2 cup cashew cream *
  • 1 take it whole or gluten-free whole purpose flour
  • 1 spoon of tea thyme dried
  • 1 spoon of tea Roman dry
  • 2-3 spoon of tea sliced ​​lemon juice (to taste)
  • 1 1/2 cups cooked chicken (1 14.5-ounce reusable, drained and washed)
  • salt and black pepper now salted, to taste
  • voluntary: fresh, chopped herbs and / or vegan parmesan cheese, for


  • To make mashed potatoes, heat in a large saucepan with boiling water. Add the potatoes and cook for 10-12 minutes, or until the potatoes are completely soft. Hide the potatoes and return them to the pot. Serve with potato chips or masala to stir. Add non-skimmed milk and vegan butter and continue beating until the potatoes have your desired consistency, and add as many unsweetened milk as needed. Season the salt and pepper and put the potatoes aside.

  • To make the chicken & cream mushrooms, heat the oil or broth over medium heat, especially those not sticking to low heat. Add shallots. Bring to a boil for 2 minutes, or until lightly browned. Add the garlic and cook for more than 1 minute, stirring constantly. Add mushrooms, 1/4 cup vegetable broth, and tamari. Cook, stirring often, until the mushrooms release all of their juices and are completely soft (about 6-8 minutes).

  • Add the remaining broth and whipped cream to the skillet. Stir well. When the liquid is heated, transfer it to a bed (about 1 / 3-1 / 2 cups) in a small saucepan and stir in your bowl to make a paste. When the grass is smooth and has no visible bumps, put it back into your box and mix everything well. Continue to cook the whole mixture for a minute or two, until the sauce is thickened. Then, stir the dry beans and grated fruits, lemon juice, and chicken. Taste and add salt and pepper to season with salt.

  • To serve, split the mashed potatoes into plates (about 1 cup per person) and top with a generous amount of mushrooms and mushrooms. Garnish with fresh herbs and / or parmesan veal meat, if you like. Enjoy!


By substituting for & # 39; mathew cream & # 39 ;, you can use vegan cashew or sweet almond. or coconut milk full of butter.

I already remember this dinner the same way that brought me back to my kitchen after I felt no step. It's good to conclude 2019 with a meal that is both emotional and satisfying. I hope I can catch that feeling and experience by 2020, in different areas of my life.

I wish you all, and much more. Happy New Year, friends!

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