VEGAN CREAMY PARMESAN HERB 'CHICKEN'
A delectable vegan dish that replicates the flavors and textures of traditional chicken Parmesan.
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
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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
Tried this recipe?Let us know how it was!