1 onion, chopped
1 clove of garlic, chopped
Drizzle of olive oil
1 300g pack of soya chicken alternative
1tsp of vegetable stock or bouillon
125g mushrooms, sliced (I used chestnut mushrooms but you could use any)
1/2 a cup of garden peas
2 sprigs of parsley, chopped
1/2 a cup of white wine
1 heaped tbsp soya or plant based margarine type spread
1 heaped tbsp plain flour
1 cup of almond milk (you could use any plant based milk but I find almond thickens best)
2 cups of wild rice
2 cups of water
Drizzle oil in a saucepan, fry onion and garlic for around 2 minutes until the onion starts to cook.
Add wine and soya pieces and simmer.
Whilst simmering make a roux sauce.
For Roux Sauce
Melt soya spread in a saucepan.
Stir in flour to make a paste.
Remove from head and stir in milk until paste blends in.
Return to heat and stir while sauce thickens.
Once sauce is the desired consistency, pour in to the other pan and stir.
Add stock, mushrooms, peas and parsley and salt and pepper to season.
Simmer in pan with lid on for about 20 minutes.
Add rice to pan with water, bring to the boil.
Sprinkle with a little salt, Simmer with lid on for around 15/20 minutes until water is absorbed and rice has softened.
If you time it correctly, both chickenless supreme and rice should be ready around the same time.