This recipe is from Veganize It… Don’t Criticize It!. I’ve bookmarked a bunch of recipes from this site, and ordered the cookbook, but this is the first one I’ve attempted – and goddamn, if they’re all as good as this, we’re gonna be eating pretty well! This meal strikes a really nice balance of creamy sharp flavours and and lightness – and it’s reasonably healthy. I made a few changes, like cooking the zucchini – the original recipe doesn’t cook it at all, but I wasn’t super keen on that idea.
3-4 cloves of crushed garlic
some faux-chicken or tofu (if using tofu, pre-marinate it in faux-chicken stock overnight)
2 tbsp oil (canola or olive)
2-3 tbsp dry white wine
salt and pepper
1/2 c minced red onion (I only added this because I happened to have leftovers from another recipe)
Slice the zucchini into 1/8″ rounds – I just used the slicer attachment on my food processor. Set aside.
Season the faux-chicken/tofu with salt and pepper and sautee in a fry pan on medium with the crushed garlic – be careful not to burn the garlic. Add the wine and deglaze the pan. Add the zucchini, toss, put a lid on it and turn the heat down to med-low.
To make the sauce:
3.5 c faux chicken broth/stock
4 tbsp earth balance
4 tbsp flour (I only had rice flour on hand, it worked like a dream)
2 tbsp dijon (DON’T skimp on this – even if you’re not a huge fan of it. Trust me.)
2 tbsp fresh tarragon, chopped (you could probably use dill, if that’s all you have)
salt and pepper
a couple of good squeezes of lemon juice (like, maybe a tbsp or two? adjust for your preference. It’s not in the original recipe, but I really like this addition)
Melt the marg in a saucepan over medium high heat, then whisk in the flour and cook for 2 mins. Keep whisking while you SLOWLY add in the faux-chicken broth (I was using cubes, so I added 3.5 c of water, then 2 faux-chicken stock cubes). Slowly bring to the boil, stirring occasionally and then add the mustard and tarragon. Let it simmer for about 8 mins, stirring occasionally, until it thickens up to a nice consistency. Season with salt and pepper and lemon juice.
Add the red onion to the chicken and zucc, toss and spoon onto plates. Ladle the sauce over the top and enjoy!