Chick-Free Pastel

Chick-Free Pastel

Serves 4 Serves 4
Ready in 45 min. Ready in 45 min.


  • 200 g Emborg Plant-Based Chick-free Strips
  • 4 tablespoons Chicken powder
  • 60 g (¼ cup) Emborg Unsalted Butter
  • 4 tablespoons All-purpose flour
  • 400 ml (2 cups) Chicken stock
  • Salt & pepper to season
  • 40 g (½ cup) Emborg Organic Mixed Vegetables
  • 200 ml (1 cup) Emborg Cooking Cream
  • 40 g (¼ cup) Green and red bell pepper sliced
  • 70 g (1 cup) Emborg Sliced Mushrooms

This recipe is a perfect way to incorporate more vegetarian dishes in your weekday! It's a delicious and creamy meal.


1. Place the thawed Emborg Chick-Free Strips into a bowl. Season with the chicken powder and mix well. Let it stand for 15 min to absorb the flavour.

Tip: For a plant-based alternative, use mushroom or vegetable stock powder.

2. Make a roux, by melting butter in a saucepan, then add the flour and mix until combined.

Tip: For a plant-based alternative, use margarine.

3. Add the chicken stock and Emborg Cooking Cream, then allow it to simmer until it thickens

Tip: For a plant-based alternative, use vegetable stock and a plant-based milk of your choice.

4. Season with salt and pepper.

5. Add Emborg Organic Mixed vegetables, Emborg Sliced Mushroom and bell peppers, followed by Emborg Chick-free Strips. Allow to cook for 6 min.

6. It’s now ready to serve.