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people
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Ingredients
- 1 batch crepes see crepes recipe
- 1 Tbsp olive oil
- 1 onion diced
- 2 rashers bacon diced
- 3 chicken thigh fillets cut into small dice
- 2 cloves garlic finely chopped
- 8 button mushrooms sliced
- 2 Tbsp ghee or olive oil
- 3 Tbsp Besan (chick pea flour)
- 300 ml almond milk
- 1/4 cup nutritional yeast flakes (NOT baking yeast)
- 1 Pinch sea salt
- 1 Pinch pepper
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1 cup frozen corn kernels
- 1 cup frozen peas
Ingredients
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Instructions
- Cook the onion and bacon in the olive oil over medium heat until lightly browned.
- Add the chicken, garlic and mushrooms and cook for 3-5 minutes until the mushrooms have softened and the chicken is lightly browned.
- Add the ghee and besan and mix to thoroughly coat the chicken and mushrooms.
- Reduce the heat to low and add half of the almond milk. Mix well to remove any lumps and then add the remainder.
- Increase the heat to medium and bring the mixture to a simmer.
- Add the yeast flakes, salt, pepper, thyme and paprika and simmer gently for 5 minutes until the chicken is completely cooked.
- Add the corn and cook for 1 minute.
- Add the peas and cook for a further minute until they are warmed through.
- Serve the sauce wrapped in crepes.
Recipe Notes
If you can't be bothered making crepes, you can serve the sauce with steamed veggies, tossed through pasta, or on a bed of rice instead.