Chicken Parmesan
This vegan chicken parmesan has all the savory Italian flavours of the classic dish, minus the meat! Crispy breaded plant-based chicken is smothered with marinara and vegan cheese, then piled onto spaghetti.
Ingredients
- 4 vegan chicken breasts from homemade vegan chicken or store-bought *see product recommendations below
- ¼ cup ground flax or flax meal (35 grams) + 3⁄4 cup water or plain unsweetened plant milk (200 grams)
- 1 ½ cups panko bread crumbs 180 grams
- 1 teaspoon garlic powder 1 gram
- 1 teaspoon Italian seasoning 0.5 grams
- ¼ teaspoon salt 1 gram
- ¼ cup olive oil 56 grams
- 1 (24 ounce) jar marinara sauce 680 grams
- 2 cups vegan mozzarella cheese approximately one - 8 ounce bag, divided - see recipe (226 grams) *see product recommendations below
- fresh basil or Italian parsley
- 16 ounces cooked spaghetti 453 grams
Instructions
- On a large plate, add the ground flax and water or plant milk and whisk to combine. Set aside for 5 minutes.
- On another large plate, combine the bread crumbs, garlic powder, italian seasoning, salt, and 1 cup of the vegan cheese.
- Coat both sides of a vegan chicken breast in the flax egg mixture then transfer it to the bread crumb mixture and coat again. Repeat with all vegan chicken breasts and set aside.
- Place a large oven-safe skillet over medium heat and add oil. Once heated, add all 4 vegan chicken breasts and cook until golden brown on both sides (approximately 7 - 10 minutes).
- Set the oven to broil. Transfer the cooked breaded vegan chicken to a large baking dish or casserole dish. Add 2 heaping tablespoons (34 grams) of marinara sauce onto each piece of vegan chicken. Spread the marinara sauce out slightly to cover the center of the vegan chicken. Sprinkle the remaining 1 cup of vegan cheese over all vegan chicken breasts.
- Place the baking dish in the oven and broil for 5 - 7 minutes or until the vegan cheese is melted and bubbly. Remove the dish from the oven and sprinkle with fresh basil or italian parsley. Serve over cooked spaghetti with additional marinara sauce if preferred. Store leftovers in an airtight food safe container in the fridge for up to 3 days.
Notes
- Vegan Chicken:
- Plant-Based Chicken Breasts by Lightlife
- Chik'n Cutlets by Quorn
- Vegan Cheese:
- Mozzarella Style Shreds by Daiya
- Plant-Based Mozzarella Style Shreds by So Delicious
- Finely Shredded Mozzarella Cheese by Follow Your Heart
- Vegan Mozzarella Shreds by Violife
- To store: Leftovers can be stored in an airtight food-safe container in the fridge for up to 3 days. Reheat it in the microwave, or transfer the leftovers to a small baking dish, cover it with foil, and heat in a 350ºF oven until it’s warmed through.
- To freeze: Yes, this recipe can be frozen. To freeze, place the vegan chicken parmesan in an airtight food safe container or freezer bag and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat according to the instructions above.
Nutrition
Calories: 628kcal | Carbohydrates: 69g | Protein: 14g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 0.02mg | Sodium: 891mg | Potassium: 192mg | Fiber: 8g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 4mg