Description
This Vegan Marry Me Chicken is a flavorful plant-based twist on the classic dish, featuring marinated vegan chicken filets simmered in a creamy cashew and sun-dried tomato sauce, seasoned with Italian herbs and spices for a rich and satisfying meal.
Ingredients
Scale
Marinated Chicken
- 18 ounces vegan chicken filets (about 4 pieces)
- 1/2 cup (120 ml) vegetable broth
- 1/4 cup (60 ml) olive oil
- 1 tbsp (5 g) Italian seasoning
Cashew Cream
- 1/4 cup (37 g) raw cashews soaked overnight
- 1/2 cup (120 ml) water
- 2 tbsp (16 g) nutritional yeast
Sauce
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1/4 tsp dried oregano
- 3/4 cup (180 ml) vegetable broth
- 1/2 tsp onion powder
- 1/3 cup (40 g) finely chopped sun-dried tomatoes
- 3/8 tsp salt (1/4 + 1/8 tsp), adjust to taste
- 2 tbsp chopped fresh basil for topping
Instructions
- Marinate the Vegan Chicken: Slice the vegan chicken filets into large pieces resembling chicken breasts if not pre-sliced. Place them in a deep baking pan and pour over the vegetable broth, olive oil, and Italian seasoning. Cover with plastic wrap and marinate in the refrigerator overnight, flipping once for even absorption.
- Prepare the Cashew Cream: Drain the soaked cashews and add them to a blender along with water and nutritional yeast. Blend for about 30 seconds until smooth and creamy. Set aside.
- Sauté the Chicken: Heat 2 tablespoons of olive oil in a deep non-stick skillet over medium-high heat. Add the marinated vegan chicken filets and cook for 3 minutes on each side until golden brown and lightly charred. Transfer to a plate and lightly clean the skillet with a paper towel.
- Make the Sauce: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic, dried thyme, oregano, and red pepper flakes and sauté for about 1 minute until fragrant.
- Combine Ingredients and Simmer: Pour in the vegetable broth and cashew cream, then add onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds to meld flavors.
- Add Vegan Chicken to Sauce: Return the vegan chicken to the skillet with the sauce, bring to a gentle simmer, and cook for 4 minutes until the sauce thickens slightly. Adjust salt to taste.
- Serve: Garnish with freshly chopped basil and serve immediately for best flavor and texture.
Notes
- If short on time, quick-soak cashews by pouring boiling water over them and soaking for 25 minutes.
- Serve the dish immediately after cooking to prevent the vegan chicken from absorbing too much sauce and thinning it out.
- Adjust red pepper flakes according to desired spice level.
- Use a deep non-stick skillet to prevent sticking and ensure even cooking.
- Marinating the vegan chicken overnight enhances the flavor and tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
