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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found this basic recipe in the Weimar Institute cookbook which is a vegan cookbook. I have altered it a little to suit my needs. This is a good vegetarian alternative to traditional Chicken ala King. Ingredients:
15 1/2 ounces garbanzo beans |
4 ounces mushroom pieces |
2 ounces pimientos |
1 small onion, chopped |
2 ounces celery, chopped |
4 ounces frozen peas |
4 ounces chopped carrots, cooked |
1 1/2 cups almond milk |
2 tablespoons flour |
1 teaspoon salt |
1 teaspoon black pepper, to taste |
1 teaspoon vegetable bouillon granules |
Directions:
1. Saute onion and celery until tender.
2. Combine almond milk with flour in large pot, heat slowly to make white sauce.
3. Add all ingredients, mix together and heat.
4. Serve over rice or noodles or toast.
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