Vegan Marry Me "Chicken"
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
4 servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
American
Vegan Marry Me "Chicken"
Description
This vegan recipe uses dry soy curls rehydrated in water with chicken seasoning or bouillon for added flavor. The soy curls are then cooked in oil until golden brown. A creamy sauce is made by blending cashew nuts with water, garlic, lemon juice, and sea salt until smooth. Garlic and Italian seasoning are added to the cooked soy curls before incorporating the cashew cream and sundried tomatoes to create a rich sauce.
The flavor profile is tangy and savory, with the cashew cream providing a smooth texture and the sundried tomatoes offering concentrated umami notes. The soy curls mimic the texture of cooked chicken, making this dish a satisfying vegan alternative. It pairs well with staples like rice, pasta, or mashed potatoes to soak up the sauce.
The recipe includes practical tips such as using vacuum-packed sundried tomatoes or rehydrating dried ones, options to make the recipe oil-free or nut-free by substituting sunflower seeds, and storing leftovers in the refrigerator for up to four days. Reheating can be done on the stovetop or microwave, and freezing is possible for one to two months.
Ingredients
- 4 ounces dry soy curls Or sub 4 servings of store-bought vegan chicken or seitan, and skip the next ingredient and soaking
- 2 Tablespoons vegan chicken-less seasoning or approx. 2 servings vegan "chicken" bouillon, homemade
- 1 ¼ cups water plus more for rehydrating the soy curls
- 5 cloves garlic mince 4 and leave 1 whole
- 3 Tablespoons lemon juice
- ½ cup cashew nuts raw
- ½ teaspoon salt fine sea salt
- 1 Tablespoon olive oil
- 1 ¼ teaspoons Italian seasoning
- ½ cup sundried tomatoes see Notes
- ½ cup soy milk plain, unsweetened
- black pepper to taste
For serving:
- basil fresh leaves
- Parmesan Cheese vegan, optional
- potato mashed for potato; of choice
- rice
- pasta
Instructions
- Place dry soy curls in a large bowl. If using a bouillon paste, dissolve it in water before adding to the bowl. If using my homemade chicken seasoning, you can add the powder directly. Then add just enough water to almost cover the soy curls. Stir and set aside to soak for 10 to 15 minutes, stirring once or twice.
- For the cashew cream sauce, in a high speed blender combine 1¼ cups water, the whole clove of garlic, lemon juice, cashews, and ½ teaspoon sea salt. Blend on high until smooth. Scrape down the sides of the blender and blend again to make sure it's completely smooth.
- Preheat a large skillet over medium heat and add the oil. Pick up soy curls by the handful, and squeeze over the bowl to remove most of the liquid. Drop into the skillet. Set the bowl aside, reserving the liquid. Cook the soy curls until golden brown, stirring occasionally.
- Add the garlic and Italian seasoning to the pan. Stirring constantly, cook for about 30 seconds. Next, add the blended cashew cream and sundried tomatoes. Stir and cook for about 3 minutes or until the sauce has thickened.
- Season with black pepper, and pour in the soy milk. Continue to stir and cook for a few more minutes to incorporate and develop the flavors of the sauce. Taste for seasoning and add more lemon or black pepper, if desired. If the sauce is too thick or needs more salt, add a few spoonfuls of the soaking liquid.
- Serve vegan "marry me chicken" with your choice of mashed potatoes, mashed cauliflower, rice, or pasta. Sprinkle with plenty of freshly chopped basil and vegan Parmesan, if desired.
Notes
- Soak dried sundried tomatoes in hot water about 15 minutes before use; drain. Drain oil-packed tomatoes before adding.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat on stove or microwave.
- This dish can be frozen for up to 1-2 months; thaw before reheating.
- For oil-free version, omit olive oil and use vacuum-packed sundried tomatoes instead of oil-packed; sauté soy curls in a non-stick pan.
- Use raw sunflower seeds instead of cashews for a nut-free version; thicken sauce with a little arrowroot starch dissolved in soy milk if needed.
- If soy milk is unavailable, substitute with another unsweetened, unflavored plant milk like cashew or lite coconut milk; this will affect flavor slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Fiber | 8g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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