Ingredients

• Potatoes (boiled or steamed)
• Mushrooms, sliced
• Onions, chopped
• Vegan chicken breast substitute
• Flour (1–2 tsp)
• Soy cream
• Spices (e.g., salt, pepper, paprika, thyme — to taste)

Instructions

1. Cook the Potatoes Boil or steam potatoes until tender. Set aside to cool slightly.
2. Prepare the Mushrooms Clean and thinly slice the mushrooms.
3. Dry Fry the Mushrooms Heat a pan on medium-high heat. Add the sliced mushrooms with no oil. Stir occasionally and cook until all moisture has evaporated and mushrooms are slightly browned.
4. Add Onions Add chopped onions to the mushrooms. Fry until onions are glazed — translucent and lightly golden.
5. Add Spices, Flour, and Soy Cream Add spices to taste. Sprinkle in flour and stir to coat evenly. Pour in soy cream and mix until a smooth sauce forms. Let simmer briefly.
6. Prepare Vegan Chicken Chop the vegan chicken breast product into bite-sized pieces. Air fry until golden and crisp.
7. Combine and Serve Add the crispy vegan chicken to the creamy mushroom-onion mix and stir well. Serve hot alongside the cooked potatoes.