Creamy [No] Chicken and Rice

Creamy [No] Chicken and Rice

vegan-cream-of-no-chicken-rice-recipe2

Recently, an overwhelming craving for a “Chicken n’ Rice” dish from my childhood came sweeping back over me. As a child I usually made my own version, which was one of the first dishes I ever loved as a wee person.  Obviously it was pretty easy to make, and from what I remember… very addictive.

It literally was some cooked long grain rice mixed with a can of unaltered Cream of Chicken Soup. I distinctly remember it being a lovely pale neon yellow and pretty salty.  :)

I guarantee you I ate waaay too much of that stuff as a kid.  So, I finagled up a newer, and less scary version of my childhood staple. It brings back memories, but I added some maturity to the whole mix with veggies and stuff.

As we were eating this “new and improved” version … my husband (who has eaten plenty of the canned-soup rice in his lifetime) and I both agreed that it hit the spot for nostalgia. It definitely requires a few more steps than the original dish, but the other way seems a little too easy to me.

Creamy [No] Chicken and Rice

Ingredients:

For the Rice:

  • 2 cups brown rice
  • 2 veggie bouillon ( I used Edward & Son’s Not- Chick’n brand)
  • 5 cups water

For the Sauce:

  • 1 cube Not-Chickn’ veggie bouillon
  • 1/2 tsp salt
  • 2-3 tbsp nutritional yeast
  • 1 block extra firm silken tofu
  • (add an extra 1/2 block of silken tofu + 1 tbsp nutritional yeast + 1/2 cube more bouillon if you want the dish to be extra creamy)

For the Tofu:

  • 1 block extra firm tofu
  • 1 tbsp olive oil
  • 1 tbsp fresh minced sage
  • salt to taste

Veggies:

  • 2 cups portobello mushrooms, chopped
  • 1/2 cup carrot, diced
  • 1 cup asparagus, chopped
  • 1 tbsp sage, minced
  • 1 tbsp rosemary, minced
  • salt to taste

cream-of-no-chicken-detail

Directions:

Step 1) Start draining the tofu. Wrap the tofu in an absorbent towel and place a plate on top of the wrapped tofu. Place a heavy can or similar item on top of plate to weigh it down. Wait about 20 minutes before starting step two.

Step 2) Begin cooking rice according to package directions. Add 2 cubes of vegetable bouillon to the water that you are cooking the rice in.

Step 3) Prep your veggies and spices by washing, chopping, etc., and then place them in large frying pan over medium-low heat. Cover and cook until carrots are soft. No need to add any oil. Salt if desired, and set aside when they are finished cooking.

Step 4) Slice your tofu about 1/2 inch thick. Mix olive oil and sage together and brush onto tofu while it is on the grill or before placing into the oven. Lightly salt and cook.  I used my George Foreman Grill to cook my tofu (still lovin’ it).  Feel free to roast the tofu at 375 on a lightly greased cookie sheet for about 30 minutes, or until firm.  When tofu is browned on both sides, remove from heat. Let cool and cut into bite sized pieces.

grilled-tofu

Step 5) Make sauce by combining all “sauce” ingredients into a food processor.  Blend until very smooth.  Set aside.

Step 6) Once rice is finished cooking, combine everything together with rice in the pot.  Warm on low heat if needed.  Serve hot.

vegan cream of (no) chicken rice

18 Responses to Creamy [No] Chicken and Rice

  1. Lauren says:

    I’ll be trying this recipe out for dinner today, it looks so good! Also, where did you get those bowls? they’re so cute and unique!

  2. Cierra says:

    This recipe looks incredible!! I’m wondering if this might work crockpot style too??

  3. Thanks for the recipe! I just made it and it smells wonderful! Tasty to chow down on too!!!

  4. I made this tonight for my wife and me. We both thought it was awesomely delicious!

  5. foodhoe says:

    I’m an omnivore, but this sounds so delicious that I want to try it tonight! p.s. stumbled upon your site on FNJ, I love it, great recipes.

  6. Katrina says:

    This looks super yummy. I love a good rice dish. Awesome!

  7. Georgianne says:

    This looks amazing! I know the feeling- in college I used to boil some bowtie pasta and pour cream of mushroom soup over it. Cheap, filling and somewhat tasty. Your updated version sounds MUCH tastier and looks a heck of a lot more appetizing! :D
    Thanks for sharing your recipe!

  8. You must be a mind reader! Just a few days ago I had a craving for chicken and rice, and was wondering how to best veganize it. You are AWESOME! This looks just fantastic and I can’t wait to make it for myself. Thank you.

    Okay, I can’t stop looking at the pictures…it looks so rich and creamy, just like I remember!

  9. Jazz says:

    I seriously can’t wait to make this! :)

    Thanks so much for sharing. Coming from a very spanish family… im missing my mom’s cooking! So, when i see veganized recipes like this… I simply LOVE it.

  10. Lauren says:

    oh wow. this brings back so many memories. this was the only dish i would eat as a child that my dad would make. i need to make this soon. :)

  11. That tofu looks so yum.. this recipe sounds wonderful, great comfort food!

  12. allyson says:

    Jessy~ haha! Glad we are on the same page here! Thank you… I hope it takes you back to the place it took me (or pretty close!)

    Mihl and Sarah~ You know, I remember very very little actual “chicken” in the dish I ate as a child. I wonder if I would have eaten it if it had visible pieces of chicken in it?! :D I’m glad you both think it sounds good enough to make!!!

    Urban Vegan~ Wow- Thank you so much!

  13. urbanvegan says:

    looks comforting and i love the photo!

  14. Mihl says:

    I’ts funny…I always hated the taste of most chicken recipes and I definitely never crave it. I realized how many vegan chicken recipes there are and I never felt like they were something for me. But this is a completely different story. I love grilled Tofu, I love asparagus, I love mushrooms! This looks like a wonderful recipe, thank you!

  15. [...] This post was mentioned on Twitter by Allyson Kramer. Allyson Kramer said: Newest recipe: http://tinyurl.com/3a3fcl8 My vegan take on a childhood fave :) [...]

  16. jessy says:

    i remember a similar dish from my childhood, too. salty, comforting, can o’ cream of chicken soupish – so yummy! veganizing childhood favorites is fun, delicious, and totally takes ya back…..i’m fo ‘sho gonna try your dish – it looks amazing & sounds wonderful! thanks!