Easy vegan chicken fillets with mushroom gravy and sweet potato mash

Make your own delicious vegan chicken fillets that are really easy to make, super tasty and much healthier than the supermarket versions. Gluten-free and with more than 25g of protein per portion this is a real muscle builder.

The texture isn't exactly like chicken, it's soft on the inside and a bit crispy on the outside, but in terms of taste it comes really very close. The mushroom gravy works so well with it and the sweet potato mash provides delicious slow releasing carbs. Perfect for a delicious fitness meal. This recipe takes about 35 minutes to make given you time everything well. If you like to keep things simples, use any vegan gravy instead of making it yourself.

INGREDIENTS (3 portions/6 vegan fillets):

Chicken fillet ingredients:

  • 400g firm tofu
  • 3.5 tbsp Dijon mustard
  • 3.5 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 100g chickpea flour
  • Cracked black pepper

Mushroom gravy ingredients:

  • 250 closed cup chestnut mushrooms
  • 1 small onion
  • 3 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1/2 tsp sage
  • Black pepper to taste
  • 250ml water

Sweet potato mash ingredients:

  • 650g sweet potatoes
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp tabasco sauce
  • 1 tbsp olive oil

Make cooking easier with my ingredient converter: Click to open



Preheat your oven to 200C (390F).

Squeeze the water out of your tofu as much as you can. This is important as it will be too moist otherwise. You can find instructions here. I use a tofu press from Tofuture but you can also do it manually - don't worry about breaking the tofu it will go into the food processor anyway.

Boil water and peel the sweet potatoes.

Cut them into chunks and cook or steam until they are very soft and can be mashed (20-30 min).

Cut the tofu into bits and put it into a food processor together with 3.5 tbsp of Dijon mustard (not the English one) and olive oil. Process until you get a smooth paste. You can also do it by hand if you don't have a food processor, it will take much longer though (crumble it with your hands and knead until you get a smooth paste). Then transfer the paste into a large bowl and add all other chicken fillet ingredients apart from the black pepper. Mix together until you get a dough like consistency - if it's too moist add a tiny bit more gram flour (not too much as it will get a bready taste, that's why squeezing out the water of the tofu at the beginning is so important). Form chicken fillets by forming oval balls with your hands and then pushing them flat. Place on a baking tray lined with baking paper. You should get roughly 6 vegan chicken fillets out of this.

Baste all fillets with a bit of olive oil and season with cracked black pepper.

Put in the oven and bake for about 20 minutes. When they are done they will be crispy on the outside and dense but soft on the inside.

While the vegan chicken fillets are baking chop up the mushrooms and onion finely and sauté in some olive oil. Season with all other ingredients (don't add water yet). Let sauté on high heat for about 5 minutes until the mushrooms and onions have softened. Then add everything to a blender together with 250ml of water and blend until you get a very smooth gravy. Pour it back into the pan and cook for another couple of minutes.

In the meantime the sweet potatoes should be finished. Put them into a bowl and mash them, Season to taste with salt, garlic powder, tabasco sauce and some olive oil.

Assemble everything, pour gravy over the vegan chicken fillets and the sweet potato mash and serve with a fresh green salad. Enjoy!

And if you like sweet potatoes try my Mexican style sweet potato patties with avocado mayonnaise. Click here to get to the recipe.

Mexican style sweet potato patties with avocado mayonnaise

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