Well Being

Recipe: Vegan Chick’n With Mushroom Sauce From Kathy Freston’s The Lean

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Recipe  Vegan Chick n With Mushroom Sauce From Kathy Freston s The Lean chefdayna1 jpg

In today’s interview with The Lean author Kathy Freston, she was pretty open about her love of the book’s vegan recipes, courtesy of the amazing Chef Dayna McLeod. So much so, in fact, that she wanted us to give our readers a little taste. And so, here’s an easy, yummy recipe for you to make for dinner tonight.

Says Freston of the recipe:

The Gardein Chick’n scaloppini is a staple that I always have in my freezer. Use it just like you would use a chicken breast and create lots of different meals. You can change the sauce, grill them, chop them and put them on a salad. You’re the chef!


Serves 4

Active time: 15 minutes

Start to finish: 35 minutes


  • 1 package Gardein frozen Chick’n Scaloppini (do not thaw)
  • 1 cup gluten-free flour (I like Bob’s Red Mill.)
  • 1 tablespoon olive oil

For the mushroom sauce

  • 3⁄4 cup white mushrooms, stems removed and sliced
  • 3⁄4 cup wild mushrooms (use any kind you want or just
  • double the white mushrooms), stems removed and sliced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced or pressed
  • 1⁄2 cup white wine
  • 1⁄3 cup faux chicken stock
  • 1⁄3 cup cashew cream (find a recipe here)
  • 1 teaspoon Earth Balance buttery spread
  • 1⁄2 teaspoon dried thyme (or fresh if you have it)
  • Salt and pepper to taste


1. Pour the flour in a shallow container. Lightly dredge the chick’n in the flour. In a large nonstick skillet, heat the oil over medium high heat. Sauté each chick’n patty for 2–3 minutes on each side or until lightly browned. Transfer to a baking tray and put in a 200°F oven while you make the sauce.

2. In the skillet you used to cook the chick’n, heat oil over medium heat. Add the chopped onion and sauté for 5 minutes or until tender. Add the mushrooms and cook for 3 more minutes. Next add the garlic and sauté until fragrant (about 1 minute)

3. Pour in the white wine and bring the mixture to a boil. Reduce the sauce by about half. Pour in the stock and gently whisk in the cashew cream. Bring the sauce to a boil again, and cook for 4–5 minutes or until sauce has thickened.

4. Stir in the Earth Balance and let melt. Stir in thyme, salt, and pepper and taste and stir to combine.

5. Place chick’n onto 4 plates and pour mushroom sauce over them; serve immediately.

Chef’s Secret: Steer clear of table salt, which is more processed and contains added ingredients. Instead use kosher salt or sea salt.

Image: Chef Dayna McLeod via her Facebook page