So easy to make – no one will believe it’s vegan!
😱 “OMG, I can't believe I made this!”
This dish came out absolutely amazing – and in no time at all.
Nobody will guess there were shortcuts involved, which makes it the perfect end-of-day dinner!
⚡ Quick, elegant, and totally weeknight-friendly
Literally – this is one of those meals you can whip up after a long day, and still feel like you’re eating restaurant-level food.
It’s rich, savory, and comes together in under 30 minutes.
🛒 What you’ll need:
6 pieces of vegan grilled “chicken” (like the one from Tivall or any plant-based brand) – thawed or semi-thawed
Oil for sautéing
2–3 garlic cloves, minced
Sliced mushrooms (any kind you love)
¼ cup brandy
1 packet mushroom sauce (like Knorr or your favorite brand)
Water
Italian seasoning
Dried thyme
Salt and pepper
To serve: mashed potatoes + micro basil / parsley / chives for garnish
👩🍳 How to make it:
- Heat a little oil and sauté the garlic for a few seconds.
- Add the mushrooms and cook for a few minutes until softened.
- Remove the mushrooms and set aside.
- Pour in the brandy and let it reduce slightly.
- Add the mushroom sauce (pre-mixed with water), Italian seasoning, thyme, salt, and pepper.
- Simmer until the sauce thickens.
- Add the vegan “chicken” fillets and flip them gently with tongs so they get coated beautifully on both sides.
- Return the mushrooms, cover the pan, and cook for a few more minutes.
🍽️ To serve:
Plate with creamy mashed potatoes, spoon the sauce and mushrooms over the top, and sprinkle with fresh herbs like micro basil or parsley.
💫 Enjoy every bite – no one will believe it’s plant-based! 😋❣
RECIPE
Vegan Chicken Breast In Mushroom and Brandy- 6 units vegan chicken breasts defrosted or half-frozen
- 200 gram champignon mushrooms cremini mushrooms or mixed
- 4 tablespoon olive oil
- 1-2 cloves garlic, minced
- 1 pack mushroom sauce powder such as "Knorr"
- 1 cup water
- ¼ cup brandy
- 1 teaspoon Italian seasoning blend
- ½ teaspoon dried thyme
- salt and black pepper by taste
For Serving
- mashed potatoes
- micro basil leaves, parsley, chives
- Heat the oil in a wide frying pan or sauté pan, add garlic, and stir for a few seconds until fragrant.
- Add mushrooms and saute on a medium-high flame for several minutes until the mushrooms are slightly reduced.
- Remove the mushrooms from the pan and keep aside.
- Add the brandy to the pan and cook until the brandy reduces slightly.
- In a small bowl, mix the contents of the bag of mushroom sauce with one cup of water, add to the pan, add dried herbs, salt and pepper, and mix well. Cook over medium heat, stirring occasionally, until the sauce thickens. Taste and adjust seasoning if necessary.
- Add the vegan chicken to the pan and use tongs to coat it evenly with the sauce. Place the mushrooms between and slightly above the chicken pieces. Cover the pan and cook on a medium-low flame (slightly bubbling) for several minutes.
- Arrange the vegan chicken on a bed of mashed potatoes. Drizzle a bit of sauce over the mashed potatoes and chicken pieces. Garnish with micro basil leaves, parsley, or chopped chives, and serve.
🔗 Related Recipe:
Love this flavor? Try the Gluten-Free Mushroom Tart with Almonds & Chestnuts quiche for your next dinner idea 🌿
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