This scrumptious vegan chicken ala king is made with hearty seitan "chicken," tender mushrooms, pimentos and peas in a rich and creamy sauce! Perfect over pasta, rice, biscuits or toast!
Place the cashews into a blender or food processor bowl with ¾ cup of broth. Blend the mixture until smooth, stopping to scrape down the sides of the pitcher or bowl as needed.
Melt 2 tablespoons of vegan butter in a large skillet over medium heat.
Add the mushrooms in an even layer. Don't overcrowd the skillet — cook them in batches if needed.
Cook the mushrooms for about 5 minutes on each side, until lightly browned and tender. Remove them from the skillet and transfer them to a plate when done.
Melt the remaining 2 tablespoons of butter in the skillet, then add the onion.
Cook the onion for about 4 minutes, stirring occasionally, until it becomes soft and translucent.
Add the seitan to the skillet and cook it with the onion until lightly browned, about 5 minutes, stirring occasionally.
Add the garlic to the skillet and sauté it for about 1 minute, until very fragrant.
Return the mushrooms to the skillet then carefully pour in the sherry. Stir it in, bring it to a simmer, and allow it to cook until most of the liquid has cooked off, about 2 minutes.
Stir in the remaining ¾ cup of broth, raise the heat, and bring it to a boil. Lower the heat and allow the broth to simmer for 10 minutes.
Add the peas and pimentos to the skillet, then stir in the cashew mixture. Cook everything briefly, just until the mixture comes back up to a simmer. Add a bit of water if the sauce thickens too much.
Remove the skillet from heat and season the mixture with salt and pepper to taste.
Serve the stew over pasta, rice, biscuits, or toast.