Vegan Cream of “Chicken.” Pour It Over Everything!
Today’s #LunchBreakLIVE brings us a Cream of “Chicken”, vegan of course, that you can pour over potatoes or rice, or both, to make a delicious quick meal. Today’s show is hosted by Andrés Velarde, Animal Rights Activist, and Chef cooking for us straight from Peru. He is the master at making simple, quick vegan meals and he shows us an example today with his vegan Cream of “Chicken.” Let’s see how it’s done…
Let’s Meet Our Cook
Andres is a vegan influencer based in Perú. He is 25 years young and has found his purpose and passion in life through animal rights and plant-based content marketing. Andres has been a big fan of cooking since he was 5 years old and switching to plant options was really easy, it was almost automatic for him – there are over 500,000 plant-based ingredients out there, which makes creative cooking easy. Many of the things he enjoys most in life are free for everyone, like TED talks, YouTube videos, and free e-books. So he says he just wants to give back to the world and share his wisdom on #LunchBreakLIVE and share his vegan recipes with the public.
Time For Some Vegan Cream of “Chicken.”
I remember in my pre-vegan childhood years having Creme of Chicken and it being one of my favorite recipes mom would make. I don’t think I have had it since I was a kid, so I am looking forward to trying this amazing vegan version very soon. It is a recipe you can pour over many options. Andres chose rice and/or potatoes, which simply sounds incredible. I also think it could be great over some roasted or steamed veggies. But the rice is what I am leaning towards myself. Can’t go wrong pouring Creme of “Chicken” over rice.
Ají Sin Gallina (Vegan 'chicken' cream)
- 1 Onion
- 5 cloves of garlic
- 5 slices of bread
- 2 cups of plant-based milk
- Salt & Pepper
- Turmeric powder
- Nutritional yeast
- Optional: powdered MSG monosodium glutamate
- Ají amarillo paste
- Optional: Ají panca paste
- Plant meat of your choice preferably shredded/chopped Soy meat or Seitan in string form
- Optional: Black salt
- 2 potatoes
- 1 lb of rice
- Sauteé onions, garlic and both ají paste in some oil. Take the sauteéd ingredients and blend them with bread (previously soaked in milk and put in the microwave for 2 minutes) and your spices until smooth and bright yellow. On a wok heat up your plant meat and combine with yellow mixture. Serve on top of potatoes with rice (you can put some black salt on the rice for eggy flavor) next to it.
Thanks For Joining Us For Lunch!
I hope you loved learning how to make this simple Cream of “Chicken” recipe as much as I did. It brings back childhood memories for me, and I am so excited to try and make this at home. If you are looking for other easy vegan recipes to cook up, be sure to stop by the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.