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Protein Creamy Chicken Recipe

Emily Carter
This vegan protein creamy chicken recreates classic comfort using plant-based protein.It delivers silky texture, bold seasoning, and satisfying richness without heaviness.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 390 kcal

Ingredients
  

  • Plant-based chicken strips or soy chunks: 200 g
  • Cashew cream blended soaked cashews: ½ cup
  • Olive oil: 1 tbsp
  • Garlic minced: 1 tbsp
  • Onion finely chopped: ½ cup
  • Nutritional yeast: 1½ tbsp
  • Black pepper: ½ tsp
  • Paprika: ½ tsp
  • Dried oregano: ½ tsp
  • Soy sauce: 1 tbsp
  • Lemon juice: 1 tsp
  • Salt: ¾ tsp
  • Water or vegetable stock: ¼ cup

Instructions
 

  • Boil soy chunks in salted water for 5 minutes.
  • Drain and squeeze excess moisture thoroughly.
  • Heat oil in a skillet over medium heat.
  • Add garlic and onion, sauté 2 minutes until soft.
  • Add plant protein and cook 4 minutes, stirring evenly.
  • Sprinkle paprika, pepper, oregano, and salt.
  • Pour cashew cream and stock, mix gently.
  • Add soy sauce and nutritional yeast.
  • Simmer 8–10 minutes until thick and glossy.
  • Finish with lemon juice and turn off heat.

Notes

Nutritional Values (Per Serving)

  • Calories: 390 kcal
  • Total Fat: 12 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 26 g
  • Fiber: 5 g
  • Protein: 34 g

Vitamins & Minerals (Per Serving %)

  • Iron: 28%
  • Calcium: 22%
  • Magnesium: 24%
  • Zinc: 26%
  • Phosphorus: 30%

Additional Notes / Tips to Enhance the Flavor

Add mushrooms for deeper umami.
Swap cashew cream with oat cream for lighter texture.
Serve with rice, pasta, or roasted vegetables for drama-free comfort.