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Vegan Recipe Of The Day: Chicken Parmesan

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One of the more common complaints with a vegan diet is that the food options are limited and, well, not so tasty.

Luckily, as more people make the switch to veg, it has also meant a big increase in vegan cookbooks and chefs willing to share their tips and recipes for yummy vegan meal options. We’ve shown you vegan recipes for Valentine’s Day as well as vegan options for your Super Bowl party, and now we have a delicious anytime recipe to share!

Karen Pickus, the chef and food stylist for Good Morning America who also runs a blog called “Karen Loves Good Food,” shared her yummy vegan recipe for chicken parmesan! Plus it has the bonus of being cruelty free, and we all know that means it tastes better!

Check out the recipe from ABC News below!

Vegan Chicken Parmesan

Servings: 4
Difficulty: Easy
Cook Time: 1-30 min


¼ cup whole wheat flour
1/8 tsp. salt
1/8 tsp. pepper
3 tsp. Egg Replacer
4 TBS. water

For the bread crumbs:
1 cup finely ground whole wheat bread crumbs
2 TBS. Vegan soy topping, parmesan flavor
1 /2 tsp. dried oregano
½ tsp. Italian seasoning
1/8 tsp. salt
1/8 tsp. pepper
1-10 oz. package (4 ea) “Gardein” Frozen “Chick” thawed
2 cups tomato sauce, jarred or homemade
1 cup “Daiya Mozzerella Style Shreds”
2 TBS. Vegan soy topping, parmesan flavor
¼ cup olive oil

Cooking Directions
Preheat the oven to 400 degrees. In a small rectangular dish place the flour, salt and pepper. In another rectangular dish, combine the egg replacer and water.

Combine the ingredients for the breadcrumbs in a third rectangular dish.

Heat the olive oil on medium low heat in a 12 inch skillet.

Dip one “cutlet” on both sides into the flour mixture, shake off any excess flour. Then dip the floured “cutlet” into the “egg mixture”. Then dip the “cutlet” into the bread crumbs, coat evenly on both sides, pressing the crumbs with your palm to insure you have an even coating of the crumbs. Repeat with the remaining 3 “cutlets” Place in the heated oil. Cook until the crumbs are golden brown, about 2 minutes on each side.

In a small bowl combine the Daiya Mozzerella Style Shreds with vegan soy parmesan flavored topping. Place the browned cutlets into a 9×13 glass baking dish. Top each cutlet with about a half cup of the tomato sauce. Sprinkle the “cheese” on top. Place the baking dish into the preheated oven for 10-15 minutes until cheese melts and the “cutlets” are hot. Serve Immediately.

Via ABC News

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