Vegan Parmesan Herb ‘Chicken’

Vegan Parmesan Herb ‘Chicken’

A vegan parmesan herb ‘Chicken’ that is rich in whole plant food and as savory as the standard version. There’s something inherently special about mushrooms. They were the plant food that attracted me most to the plant based world (thus, my blog name). They come in different shapes and textures. From the oyster mushrooms I use in my calamari, scallops or even brisket recipe, to the mushrooms medley I use in my meatloaf, burger, meatballs and Wellington recipes. They are just the perfect meat replacement. For this recipe, we’ll be using whole portobello mushrooms because they have the perfect meaty texture and they complement the dish so beautifully.

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The Shrooms

Portobello mushrooms come with these gills in the inside of the cap around the center. Now, some people don’t mind cooking with them, but personally, I prefer to remove them before I cook them. If you opt to remove the gills, use a spoon to scoop them out.

Place the mushroom caps on a baking sheet lined with some parchment paper. Then massage them with some olive oil, garlic powder and salt and pepper. Then place them in the over at 400F for 15 minutes.

The Heavy Cream

We’ll be using raw unsalted cashews to make the heavy cream. Add the cashews and water in a small saucepan and boil for 15 minutes on medium heat. Then pour the cashews with the water in a blender, and blend until creamy.

The Sauce

We’re ready to make bring everything together. Place a saucepan on medium heat, then add coconut oil (or water if you want to keep this oil- free) and chopped onions, garlic, along with fresh thyme, rosemary and herbes de Provence. Sauté for about 3 minutes, stirring occasionally.

Add the coconut milk (my favorite is the Thai Kitchen brand), garlic powder and salt and pepper. Stir everything to incorporate then add the portobello mushrooms. Let simmer for another 3 minutes or so.

Vegan Creamy Parmesan Herb 'Chicken'

I decided at the last minute to add some chopped cremini mushrooms. This is optional, but if you decide to add these mushrooms on the recipe, you can sauté them with the onions and garlic.

Add my vegan parmesan cheese as well as the cashew cream. Lower the heat to medium low, let the sauce simmer for another 5 minutes and da da! Our Vegan Parmesan Herb ‘Chicken’ is ready.

You can enjoy this deliciously rich creamy sauce with rice, mashed potatoes, pasta and so on. Enjoy and stay blessed!

Vegan Creamy Parmesan Herb 'Chicken'

The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.

Vegan Creamy Parmesan Herb 'Chicken'

VEGAN CREAMY PARMESAN HERB ‘CHICKEN’

A delectable vegan dish that replicates the flavors and textures of traditional chicken Parmesan.
Prep Time 5 minutes
Cook Time 20 minutes
Baking Time 15 minutes
Total Time 25 minutes
Course entrees
Cuisine American, Italian
Servings 4 Serving
Calories 389 kcal

Ingredients
  

Ingredients

  • 1/4 Cup Vegan Parmesan Cheese the recipe for the vegan parmesan cheese is already on the blog
  • 4 Large Portobello Mushrooms
  • 3 oz Cremini Mushrooms
  • 1 Tbsp Coconut Oil Unrefined
  • 3 oz Chopped Onions
  • 3 Cloves Garlic
  • 1 Tbsp Fresh Thyme
  • 1 Tbsp Fresh Rosemary
  • 1 Tbsp Herbes de Provence
  • 1 Can Coconut Milk Full Fat
  • 1 Tbsp Garlic Powder
  • 1 Cup Cashew Cream
  • Salt & Pepper to taste

Cashew Cream

  • 3/4 Cup Raw Cashew
  • 1 Cup Water

Instructions
 

The Portobello Mushrooms

  • We are using portobello mushrooms and you can use a spoon the remove the gills off the mushroom cap (this is optional).
  • Place the mushroom caps on a baking sheet lined with some parchment paper. Then massage them with some olive oil, garlic powder and salt and pepper. Then place them in the over at 400F for 15 minutes.

The Cashew Cream

  • Add the cashews and water in a small saucepan and boil for 15 minutes on medium heat. 
  • Once the 15 minutes elapsed, pour the cashews with the water in a blender, and blend until creamy.

The Sauce

  • Heat a skillet on medium heat. Once hot, add coconut oil or water and chopped onions, garlic, thyme, rosemary and herbs de Provence. Sauté for 3 minutes, stirring occasionally.
  • Add the coconut milk (I really like the Thai Kitchen’s organic coconut milk), garlic powder and salt and pepper. Stir everything to incorporate then add the portobello mushrooms. Let simmer for another 3 minutes or so.
  • I decided at the last minute to add some chopped cremini mushrooms. This is optional, but if you decide to add these mushrooms on the recipe, you can sauté them with the onions and garlic.
  • Add the vegan parmesan cheese (the link will take you to my vegan parmesan cheese recipe) as well as the cashew cream. Lower the heat to medium low, let the sauce simmer for another 5 minute and da da! You can enjoy this deliciously rich creamy sauce with rice, mashed potatoes, pasta and so on.

Notes

*The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.

Nutrition

Calories: 389kcalCarbohydrates: 18gProtein: 9gFat: 35gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 30mgPotassium: 826mgFiber: 3gSugar: 4gVitamin A: 136IUVitamin C: 5mgCalcium: 68mgIron: 7mg
Keyword easy vegan lunch, vegan chicken, vegan parmesan chicken
Tried this recipe?Let us know how it was!

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