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Vegan Chicken Florentine with soycurls
5 from 45 votes

Vegan Chicken Florentine with soycurls

This Vegan Chicken Florentine features rehydrated soy curls coated in cornstarch and pan-fried until golden, combined with a creamy cashew-miso sauce loaded with mushrooms, garlic, and spinach. The sauce is thickened by blending soaked cashews with miso and water, giving the dish a rich, smooth texture. It delivers a plant-based take on the classic Florentine, with umami notes from mushrooms and nutritional yeast balanced by tender spinach and a subtly spiced sauce. This recipe suits those seeking a dairy-free, hearty vegan entrée with layered flavors and textures.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 291 kcal
Course: Dinner
Cuisine: Italian, American

Ingredients

For the chicken
  • 3 oz dried soy curls
  • 2 teaspoon neutral cooking oil generic cooking oil
  • 2 cups chicken broth flavor
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons corn starch or tapioca starch
For the cream sauce
  • 1 tablespoon vegan butter or oil
  • ¼ cup onion chopped
  • 4 cloves garlic minced
  • 4 oz white mushroom or cremini mushrooms, quartered
  • 1 tablespoon mirin ¼ cup of white wine, or [alternative missing
  • ¾ cup cashew nuts see note for Nutfree, raw
  • 2 cups water or broth
  • 2 teaspoons yellow miso chickpea miso for Soyfree
  • 1 teaspoon parsley dried
  • 3 tablespoons nutritional yeast
  • ½ teaspoon salt , less or more based on salt content of the liquid in the recipe
  • ¼ teaspoon black pepper
  • ¼ teaspoon pepper flakes
  • 1 cup spinach 5-6 oz, frozen or mix of frozen and fresh baby spinach
  • red pepper flakes for garnish

Instructions

    Cup of Yum
  1. Soak your soy curls in warmed chicken flavor stock for 15 minutes. You can use 4 ounces to make a really thick dish; I prefer to use 3 oz as the soy curls absorb a lot of water,
  2. Once they have soaked, drain but do not dispose of the stock, reserve it for later. Press lightly while draining to remove excess moisture.
  3. Then put it in a bowl and add the salt, black pepper and corn starch to the soy curls, mix well to coat and set aside.
  4. Heat a large skillet over medium heat. Add 2 teaspoons of oil to the skillet. once hot add the soy curls and cook until the soy curls are golden on the edges. Then transfer them to a plate.
  5. Make the sauce: blend the cashews, water and miso until they are very smooth. I usually blend it for 1 minute then let it sit for 5 minutes and blend again. Repeat this 2-3 times until the cashews are blended well.
  6. Heat the vegan butter in the same large skillet. Once hot add the onion, garlic and cook until the onion are starting to turn golden. Add the mushrooms and mix in.
  7. Cook for a 3-4 minutes. If mushrooms are starting to dry out add a splash of water. Once the mushrooms are starting to turn golden add the white wine or mirin, and mix in.
  8. Then add blended cashews into the skillet and add the nutritional yeast, parsley, salt, pepper, and pepper flakes and mix in. Let the cashew cream come to a boil and starts to thicken.
  9. Add the spinach and mix in. Taste and adjust salt and flavor.
  10. Add in the soy curls, mix in and bring to a good simmer. Soy curls will absorb a lot of liquid and the cream might thicken a lot. Add in your reserved broth, ¼ cup at a time to thin it out to preferences  and once it has simmered for a minute consistently, switch it off and take off the heat.
  11. Garnish with pepper flakes and serve with noodles/pasta, baked potato, grilled or seared cauliflower steak.
  12. You can also make sandwiches with the florentine. Once the sauce has thickened it makes great Open faced or grilled sandwiches. Or add it to a pita bread or wrap, the options are endless.

Notes

  • For soy-free versions, substitute with your preferred vegan chicken or seitan and skip soaking in broth.
  • Nut-free cream sauce alternatives include blending silken tofu or vegan cream cheese with water.
  • Omit onions and garlic by using zucchini and adjusting seasonings as suggested for a milder flavor.
  • For oil-free cooking, bake soy curls and use broth to sauté vegetables.
  • Increase mushrooms to balance texture when omitting soy curls.

Nutrition Information

Calories 291kcal (15%) Carbohydrates 23g (8%) Protein 18g (36%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 698mg (29%) Potassium 483mg (10%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 746IU (15%) Vitamin C 4mg (4%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 23g 8%
Protein 18g 36%
Fat 17g 26%
Saturated Fat 2g 10%
Sodium 698mg 29%
Potassium 483mg 10%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 746IU 15%
Vitamin C 4mg 4%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.