Step 1

Start by washing and chopping your mushrooms and peppers.

Step 2

Then heat 1 tbsp of vegan butter or margarine in a medium-sized saucepan and sauté the mushrooms and peppers for about 5 minutes over medium heat and sprinkle with salt and pepper.

Step 3

Then add 2 cups of vegan chicken product or seitan and saute for 3 more minutes. (If using soy curls, add it along with the broth.)

Step 4

Add 2 cups of not chicken broth and bring to a slow boil.  (Add 3 cups of broth and the soy curls if you are using Butler soy curls for your "chicken.")

Step 5

Allow to simmer for about 5 minutes until it begins to boil, and then turn heat to low and add 2 cups plain soy milk (or other plain flavored plant-based milk of choice).

Step 6

You can use a roux.  This is a method of heating fat and flour until it begins to bubble and then slowly adding the hot liquid to the mixture.

Step 7

You can use corn starch or potato starch.  You will need to dissolve it in water and then added to the hot broth and stir until it bubbles and thickens.

Step 8

In another medium-sized saucepan, heat 1/3 cup of vegan margarine.  Once melted add a ½ cup of flour (or GF flour mix) and stir with a whisk until it begins to sizzle a little.

Step 9

Use a ladle to scoop out the broth from the mushroom and pepper mixture and whisk it into the roux.  (Do this 1 ladle or about a ½ cup at a time stirring with a whisk between each scoop. It will be very thick at first.)

Step 10

Continue to add the liquid until you have used up most of it from the first pan, then pour in the remaining liquid along with the mushroom, peppers, and “chicken” and stir well.

Step 11

Add 1/3 cup of corn starch or potato starch to ½ cup of cold water.

Step 12

Give it a stir and add it to the a la king, once all other ingredients have been added.

Step 13

Stir constantly until it starts to bubble and thicken.