Vegan Marry Me Chick’n
A plant-based twist on the viral classic. This rich, creamy vegan marry me chicken recipe is easy to prepare and packed with protein - making it perfect for a special occasion or weeknight dinner! We like to serve this dish over pasta, but it also goes great with rice, potatoes or your favorite veggies.
Ingredients:
- ½ cup jarred oil-packed Sun-Dried Tomatoes
- 5 prepared TerraMeat Plant-Based Chick’n Cutlets
- Kosher Salt & Black Pepper
- ¼ cup All-Purpose Flour
- 1 ½ tsp Italian Seasoning
- 2 tsp Vegan Butter
- 2 cloves Garlic, chopped
- Optional - Chili Flakes
- ¾ cup Vegetable Broth
- ½ cup Elmhurst® Unsweetened Cashew Creamer**
- ¼ cup Grated Vegan Parmesan Cheese
- Fresh basil, for garnish
Direction:
- Prepare 5 TerraMeat plant-based chick’n cutlets following the instructions on the package & preheat oven to 375F.
- Add 3 Tbsp of oil from the sun-dried tomato jar into a large oven-safe skillet over medium-high heat. Drain the tomatoes, chop and set aside.
- Season chick’n with salt and pepper (lightly dampen cutlets with water first if needed so it will stick). Add the flour to a shallow bowl and toss chick’n to coat.
- Add chick’n to heated skillet and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet and transfer to a plate.
- To the same skillet, add vegan butter, Italian seasoning, garlic and chili flakes, to taste. Cook until lightly golden, about 2 minutes.
- Add the vegetable broth and bring to a boil. Reduce heat and add the cashew creamer and tomatoes. Add the chick’n back to the skillet. Sprinkle with vegan parm. Transfer to the oven and bake, uncovered, for 10 minutes or until the sauce is bubbling.
- Serve over pasta or rice and enjoy!
Serves 4-6
