Vegan Chicken Parmesan
No animals were harmed in the making of this fabulous feast! I know you are drooling over this deliciousness because my decadent recipe for Chicken Parmesan has everything you love about a classic Italian dinner but instead of consuming a living, breathing being that doesn’t need to be in your body, you should absolutely make this dish! And when you cook up this goodness I guarantee that it will be the most hearty, flavorful, and satisfying meal that will ever bless your lovely lips. Want to add some extra protein? Marinate firm tofu in the same beautiful broth and batter it up to baked perfection. Give this recipe a glow and let me know how it goes!
PREP TIME: 20 Minutes
COOK TIME: 50 Minutes
SERVINGS: 6-8 Servings
NUTRITIONAL FACTS: (Per 1 Steak)
Calories 428
Protein 9g
Dietary Fiber 12g
COURSE: Main, Dinner, Lunch
CUISINE: Italian, Soul Food, European
KEYWORDS: vegan chicken Parmesan, chicken Parmesan, cauliflower Parmesan, vegan chicken, baked cauliflower, mushroom Parmesan
WHY YOU WILL LOVE THIS VEGAN CHICKEN PARMESAN: I know you are drooling over this deliciousness because my decadent recipe for Chicken Parmesan has everything you love about a classic Italian dinner but instead of consuming a living, breathing being that doesn’t need to be in your body, you should absolutely make this dish! And when you cook up this goodness I guarantee that it will be the most hearty, flavorful, and satisfying meal that will ever bless your lovely lips. Want to add some extra protein? Marinate firm tofu in the same beautiful broth and batter it up to baked perfection. Give this recipe a glow and let me know how it goes!
Recipe
PREP TIME: 20 Minutes
COOK TIME: 50 Minutes
SERVINGS: 6-8 Servings
NUTRITIONAL FACTS: (Per 1 Steak)
Calories 428
Protein 9g
Dietary Fiber 12g
COURSE: Main, Dinner, Lunch
CUISINE: Italian, Soul Food, European
KEYWORDS: vegan chicken Parmesan, chicken Parmesan, cauliflower Parmesan, vegan chicken, baked cauliflower, mushroom Parmesan
INGREDIENTS:
CHOP INTO LARGE SLICES:
Mushrooms, Cauliflower or Tofu
MARINATED OVERNIGHT IN:
Vegetable Broth (2-5 Cups)
Hot Sauce (¼ Cup)
Dried Herb Poultry Seasoning (3 Tbs)
Maple Syrup (2 Tbs)
Salt and Pepper to Taste
*SAVE EXTRA FOR SOUPS AND SAUTÉS
FIRST BATTER IN DRY MIX:
Gluten-free Flour (2 Cups)
Dried Herb Poultry Seasoning (3 Tbs)
Dried Herb Italian Seasoning (2 Tbs)
Smoked Paprika (2 Tbs)
Nutritional Yeast (4 Tbs)
Salt and Pepper to Taste
*SAVE EXTRA FOR FRYING VEGGIES
THEN DIP IN:
Liquid Vegan Egg (2 Cups)
OR
Coconut Milk + Black Salt
NEXT COAT IN:
ZERO WASTE BREAD CRUMBS RECIPE HERE
Gluten-Free Bread Scraps (2 Cups)
Oil (¼ Cup)
Italian Seasoning (¼ Cup)
Smoked Paprika (2 Tbs)
Salt and Pepper to Taste
BAKE COATED CAULIFLOWER AT 430F FOR 15-20 MINUTES
THEN TOP WITH:
Hearty Marinara Tomato Sauce
Plant-Based Mozzarella Cheese or Hummus
Plant-Based Parmesan
BAKE AGAIN AT 430F FOR 10-18 MINUTES
AND GARNISH WITH:
Plant-Based Parmesan
Chopped Basil or Parsley
INSTRUCTIONS:
Chop the mushroom, cauliflower, or tofu into sick pieces that resemble the size and cut chicken breast.
Marinate the chopped vegetables in the vegetable broth, hot sauce, dried poultry seasoning, smoked paprika, maple syrup, salt and pepper to taste. Marinate this overnight for the best results.
Make the bread crumbs by baking bread scraps seasoned in oil, Italian herb seasoning, smoked paprika, salt and pepper to taste. Bake these together on a covered baking sheet at 430°F for 5 to 10 minutes or until the bread is crispy and then process it in a food processor until it is all broken up and a fine crumble. Set aside
Mix together the dry mix ingredients in a large hole and set aside.
Mix together vegan egg and black salt and set aside.
When you are ready to bread the cauliflower, first batter it in the dry flour mix, then dip it into the vegan egg mix, then dip it and cut it fully in the breadcrumbs. Make sure every single piece of the vegetable is fully coded and covered. Lay the vegetables on a covered baking sheet and bake them at 430°F for 15 to 20 minutes or until the cauliflower is cooked all the way through.
Remove the baked and battered cauliflower from the oven, pour on a decent helping of hearty marinara tomato sauce, top with plant-based mozzarella and Parmesan cheese, and then bake again at 430°F for 10 to 18 minutes.
When you are ready to serve, garnish the vegan chicken Parmesan with shredded Plant Based Parmesan and a sprinkle of chopped fresh parsley.
Sing your song. Do your dance. Speak your truth and enjoy the Vegan Chicken Parmesan!
