September 2025

Stir-Fried Spicy Eggplant(P.F. Chang’s Inspired)

There are always those recipes that we crave and get a comforting feeling for when we eat at our favorite restaurants. We end up going over and over again to get that specific dish, but why not try and make it at home? This recipe is a P.F. Chang’s inspired recipe that I crave when I go over and over, with plenty of flavor and all those comforting and craveable elements in one recipe. Great served to a first time eggplant eater or kids, this dish will have you asking “Why haven’t made this sooner?”. Serve with either brown or white rice and/or veggies and you have a restaurant experience at home. Enjoy!

Stir-Fried Spicy Eggplant
(P.F. Chang’s Inspired) 

Ingredients -12 cups eggplant, peeled, cut into 1-inch dice (1 large & 1 medium eggplant) -Oil, for frying

Spicy Sauce

-1 teaspoon wok oil -2 garlic cloves, minced -1 teaspoon finely minced fresh ginger -2 cups water -2 Tablespoons mushroom soy sauce -4 Tablespoons soy sauce -2 Tablespoons rice wine vinegar -1/3 cups granulated sugar -2 Tablespoons Agave nectar -1 Tablespoon chili paste (If you want it spicier add more) -1 teaspoon Miso paste -1 teaspoon sesame oil -1/8 chili oil (If you want it spicier add more)

Thickener

-3 Tablespoons cornstarch, mixed with -4 Tablespoons water, to make a paste
Directions In a large frying pan or wok, combine all Spicy Sauce ingredients and mix well, whisk. Once the sauce comes to a boil, let it boil for a few minutes and then remove from the heat to let rest before using it again.

Pre-Thickened Sauce

In a wok or deep pot, fry eggplant at 350 Degrees for a few minutes or until you can insert a knife threw without resistance (hard parts). Remove eggplant and drain on paper towels and lightly salt each batch when it comes out of the hot oil. Continue this process in batches until all the eggplant is cooked. Once its cooked set aside to thicken the sauce and finish the dish.

Prepped Cut Eggplant (Pre-Cooked)

Hot Oil (Ready for Frying)

Fried Eggplant (brownish is up to you, darker or lighter)

Once the eggplant is all done, place the waiting sauce back onto the stove on a medium-high hear to bring back to a boil. Once boiling, whisk in cornstarch mixture until the consistency of the sauce is thickened and glossy. Reduce heat and let sauce simmer for 1 to 2 minutes. Once thickened and simmered, Add fried eggplant and simmer for another minute to combine the sauce and eggplant.

Thickened Sauce

Completed & Ready to Serve

Serve immediately with your favorite steamed white or brown rice and/or veggies. I garnished this dish with toasted sesame seeds and parsley or green onions as well to. Enjoy!

–Amy

Vegan & Gluten Free Rose Flavored Macarons with a Vegan Strawberry Buttercream

When you think gluten free and vegan we DO NOT think macarons can be one of the other. This is a classic recipe that people have grown up with. They are based off meringue…which is not vegan and mixed with special flour. This shows you how to achieve not only a vegan meringue but a gluten-free macaron as well. These little treats can be made into any flavor you can imagine and are great for any occasion. This recipe shows you that any treat can be made to fit your lifestyle and delish at that! Serves great as a beautiful dessert or great for parties. Pairs great with an adult beverage to class it up or coffee. Enjoy!

Vegan & Gluten-Free Rose Flavored Macarons with a Vegan Strawberry Buttercream
Ingredients

Macarons

-4 cups prepared vegan meringue (Recipe Below) -3/4 cup almond or coconut flour

-1/8 to 1/4 teaspoon vegan pink food gel (depending on how pink you want it) 

-1/4 to 1/2 teaspoon rose water, optional (you can do ANY flavor extract)

Fillings For Macarons 

(Recipe Below)

Directions

Heat oven to 375 Degrees, making sure that your racks are in the middle and not low to the oven floor.

Prepare 2 cookie sheets and line them both with wax paper. This ensures the macaroons do not stick. 

Different Ingredients

Take your prepared meringue in a stand mixer and add the food coloring to the mixture and mix to combine the color to the vegan meringue. Once the meringue is pink, add in the rose water and mix to blend in. 

Rose Water

Flavored & Colored Meringue

Flavored & Colored Meringue

Now add the flour over meringue, doing this 1/4 cup at a time and stir it in on low speed with the mixer fold until it is smooth and shiny.

Finished Macaron Dough

Take this now ready batter and  with a 2 Tbsp ice cream scoop form and place each Macaron on the lined baking sheet. Place them 1/2 inch apart from one another. 

Macaron Dough Formed

Once all have been formed and placed, lightly press them down until you have a flattened top. DO NOT flatten the Macaron or you will have a cookie and not a macaroon. Let stand at room temperature for 5 minutes.

Macaron Dough Formed & Pressed

Now that they have rested, reduce oven temperature to 325 degrees. Place the macaroons into the 325 Degree. 

Macaroon in the Oven

Macaron in the Oven

Bake the Macaron making sure to rotate them halfway through, bake for about 12 to 15 minutes and then with the last 5 minutes crack your oven door and bake until macarons are crisp on the outside and springy and cakey on the inside. 

Finished Macarons

Once the macarons are done, remove from the oven and transfer them to a wire rack or foil to let macaroons cool. 

Finished Macarons Cooling

When they have cooled completely, you can fill them with you filling. Sandwich 2 same-size macarons with 1/2 to 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and keep in the fridge. You can also freeze for later snacking.

Strawberry Buttercream Filling

Ingredients

-2 Tablespoons strawberry preserve 

-2 Tablespoons vegan butter or Crisco

-1/2 cup powdered sugar

-1/2 teaspoon vanilla extract

Directions

Place all ingredients in a stand mixer and combine until mixed. Add in powdered sugar and mixed until completely combined and fluffy. 

Homemade Vegan Meringue

(Makes: 2 1/2 to 3 Cups)

Ingredients

-1 1/2 cups powdered sugar-3/4 tsp xanthan gum powder-4 Tablespoons soya protein isolate-3/4 cup cold water-3 teaspoons white vinegar-1 tsp vanilla-2 Tablespoons soya protein isolate

Directions

In a small bowl whisk together the powdered sugar, xanthan gum and the 4 Tbsps soya protein. Set aside.

Powdered Sugar Mixture

In a kitchen aid mixer fitted with a whisk attachment, place the water, vinegar, vanilla and 2 Tbsps soya protein in the mixing bowl.

All Wet Ingredients in Mixer

Whisk on high speed for 10 minutes until it becomes fluffy and bubbly, it will get a bit lighter. 

(the highest setting on your mixer)

Whipping Mixture until Frothy

Once the mixer is done whisking for 10 minutes you are ready to add the powdered sugar mixture. Keeping the whisk on high add the powdered sugar mixture, a heaping 1 Tbsp at a time. This mixture will eventually turn white and leave stiff peaks when the whisk is lifted out of the mix. It will be the consistency of marshmallow creme. This sticky and delicious vegan marshmallow creme can be used in many recipes and stored in the fridge for later use. This recipe makes about 3 cups. Enjoy!

Finished Vegan Marshmallow Creme

–Amy 

Vegan Split Pea & Ham Soup

I have to admit that growing up Split Pea & Ham was NOT my favorite comfort food. My mom made it over and over again…and still I didn’t like it. But sense I have been vegan I have seemed to warm up to this comforting delight everyone else but me liked. So re-doing the recipe over and over again and mixing it with my moms recipe, I have come up with a soup that cannot only satisfy vegans but meat eaters alike. Serve with your favorite crusty bread and salad. Enjoy!

Vegan Split Pea & Ham Soup 

Ingredients

-1 pound dried split peas
-1 field roast hot dog, cut in fours & chunked into small pieces

-1 oz of vegan bacon bits
-1 Tablespoons vegan butter

-2 Tablespoons oil, I used Olive -1 medium onion, finely chopped -2 celery stalks, finely chopped into thirds -2 large carrots, cut into fourths and chopped -3 small to medium garlic cloves, finely minced -1 teaspoon salt -3/4 teaspoon freshly ground black pepper -1/4 teaspoon crushed red pepper flakes (optional)

-8 cups water

-2 packets vegan ham bouillon 

-1 teaspoon vegan pork bouillon -2 medium bay leafs

-1 teaspoons fresh thyme, finely chopped

-1 Tablespoon dried parsley flakes

Directions

In a large pot, put oil and melt the butter over medium-high heat. Add the onions, carrot, celery, garlic and cook, stirring, for 5 minutes. Add salt, pepper, thyme, parsley, and red pepper flakes (if desired) and cook for about 3 minutes.  

Add vegan hot dog and bacon bits and cook, stirring, for 3 minutes. Add the dried peas and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and cook, stirring occasionally, until the peas are tender, about 1 hour. Add more water as needed, if the soup becomes too thick or dry for your taste. Ladle into bowls and serve with your favorite crusty bread and salad. Enjoy!

–Amy

Vegan Corn Chowder

I would say if I have to pick a comfort food for myself, it would be in a mug! I happen to have a soft spot for soups and chowders and seem to eat those more then anything else…I have been caught repeatedly saying “I LOVE THIS SOUP!” over and over again many times. I hope this recipe is as comforting to you and maybe you will be saying “I LOVE THIS CHOWDER!” …Enjoy!

Vegan Corn Chowder Recipe

Ingredients

3 Tablespoon Olive Oil3 strips vegan Bacon or 2 Tbsps Vegan Bacon Bits1 large Yellow Onion, chopped 2 Garlic Cloves, minced3 Large Carrot, chopped 1 Celery Stalk, chopped2 cups of Fresh or Frozen Corn 1 Canned Cream Style Corn1 Bay Leaf6 cups vegan Chicken Broth OR Vegetable Broth, (I add in 2 tsp vegan pork seasoning, if you don’t have its fine) 1/2 cups Soymilk, unsweetened1 large Yukon Gold potato or 3 small, Russet also work, peeled and diced1/2 Red Bell Pepper, chopped Kosher salt and fresh ground pepper, to taste1/2 teaspoon Fresh Thyme Leaves 1 Tablespoon fresh or dried Parsley, add a little more for serving. 3 Tablespoons vegan Butter 1/4 cup Flour

Directions

In a large saucepan or dutch oven, Add oil over medium heat. Add the vegan bacon strips and fry until the bacon is lightly crisp 5 minutes. Add the onion and thyme, sauté for 4 to 5 minutes or until soft. Add the carrot, celery, and parsley, Cook for 4 or 5 more minutes.Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt or to taste, fresh ground pepper to taste. Saute for a few minutes, then Add the corn to the saucepan. Add stock and bay leaf . Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 to 30 minutes or until the potatoes and other veggies are fork tender. Now you can Add in your creamed corn, mix to combine. To thicken, in a seperate bowl add your vegan butter and flour and combine with a fork until incorporated. Raise the heat, add the flour mixture. Bring to a boil and simmer for 5 minutes or until thickened. Once thickened, Add your soymilk and stir until well combined. Turn off chowder and serve with crusty bread and a nice salad. Enjoy!

Tip

*If you are wondering where you can find vegan pork stock flavoring, I find that asian markets have a lot of imitation vegan meats and stocks in stock. So if you have one in your area stop in and look…you could just fall in love and browse for a while!

–Amy

During those hot summer months we love to have those go to recipes to enjoy over and over. These recipes keep you light and happy, not weighed down and they can be enjoyed for lunch or dinner. This recipe shows you how to make a classic macaroni salad that we’ve seen at BBQs for years. Not only is it easy but it makes you wish this vegan summer never ends. With the hearty Mac & vegan tuna paired with sweet peas, the classic flavors blend perfectly. It takes your regular boring macaroni salad and turns it up a notch. We love macaroni salad and its always a favorite at any BBQ, but why not change it up a bit and bring this! Your family and friends are sure to love this new veganized version. Pair it along side your BBQ favs or enjoy it on its own for lunch. Enjoy!

Vegan “Tuna” Macaroni Salad

Ingredients

2 cups elbow macaroni (uncooked)
1 1/2 cups frozen peas, thawed (not cooked)
1 6oz cans Sophie’s Kitchen vegan tuna (drained and crumbled up)
1 1/2 cup Vegan mayo (Just Mayo is my fav) 
1/2 teaspoon salt, or to taste 
1/4 pepper
1/8 teaspoon garlic powder
1/4 teaspoon onion powder

1 Tablespoon fresh parsley, minced 

*Optional Add in: 

2 cups Tofu, cubed (small) or any other of the mentioned add ins

When I was growing up with this salad, it was traditionally always mixed with hardboiled eggs. Now when I have come across some of my favorite summery Mac Salads, they always have those darn eggs in them. How do you match/sub those? There are options. My go to….Tofu! Yes! The texture in the salads matches up soooo well. I’ve made many a tofu-hater a lover instead. Now if you are still uneasy about tofu, leave it out. Other fantastic add ins, artichoke hearts or hearts of palm. They are yummy subs that may not look like eggs but have a nice texture. One more great add in is chickpeas, they work well and can take on an egg-like quality in many recipes. Now you don’t have to add in any egg sub to this recipe, you can leave it out and it’s still going to be great.  

Directions 

Start by preparing your macaroni, until desired texture according to box directions. When the noodles are cooked, drain and rinse under cold water to cool them down. Once the noodles are cooled to room temp, add them to a large bowl.  

Add the remaining ingredients, and stir until completely combined.  Cover with plastic wrap and chill in refrigerator for at least 2 hours before serving.  When ready to serve, give it a stir.  If it seems a little dry add 1/4 cup more of mayo, or as much as desired.  Taste and adjust for salt and pepper, depending on your preferences and this bad boy is ready to serve. Pair it along side your BBQ favs or enjoy it on its own for lunch. It’s also even better at 1am …just saying. Enjoy! 

–Amy 

On those evening when all you want to do is order take out for those comforting Chinese food dishes, this recipe will make you hang up your phone. With a few pantry items, you can have many different Chinese food recipes whenever you want, it doesn’t take much effort and has a super delish outcome. This recipe is super easy, all you have to do is chop, whisk, and let it cook away until the dinner bell rings. Nothing better than having a quick recipe but also having it be homemade and better for you in the long run. You will always know what’s going into your food and you can control it all. You can change ingredients up and make it as healthy as you want it. Serve this dish with vegan lo mein noodle or even over brown rice. You can add in more of your favorite veggies and/or even pair it with a fresh salad. There will be plenty of leftovers to fight over, just don’t forget the chopsticks! Enjoy!
Vegan Mongolian Beef
Ingredients2 bags (9 oz) bags vegan beef strips or beef tips1 Tablespoons cooking oil (I used wok oil)4 stalks scallion (sliced diagonally)2 teaspoons ginger, minced finely2 large cloves garlic, minced finely

Marinade

2 teaspoon organic soy sauce2 Tablespoon water2 teaspoon rice wine vinegar

Sauce

4 teaspoons vegan Worcestershire sauce1/4 cup organic soy sauce1/2 teaspoon sesame oil2 Tablespoon organic sugar caneSalt & Freshly ground black pepper, to taste

Directions

Marinate the vegan beef in the merinade for 30 to 60 minutes. 

*(You can marinade longer) 

While you vegan beef is marinating. Make your sauce ahead of time. You will be able to throw everything together very fast and make your meal quicker. 

Heat up a wok with 1 tablespoon of oil over medium-high heat and stir-fry the marinated vegan beef. 

Once the vegan beef has cooked down and seared off a bit on it’s sides. Add in the minced garlic and ginger. 

Cook until fragrant and mixed through out the vegan beef. You don’t want the garlic to burn of scotch, watch it carefully. Then you can add the sauce mixture. 

Sauté until the sauce mixes and reduces. The sauce will become sticky and thick because the sugar in it cooks down and caramelizes. When it reduces, add in the scallions. 

Do a few quick stirs, then add in the snow peas. You want them still crisp with a bite to them. Cook for 3 to 4 minutes, add salt and/or pepper to taste. 

You will be ready to dish it out over rice or vegan noodles and serve hot. Garnish with more chopped scallions or even sesame seeds. Serve it along side a fresh garden salad. Enjoy!

–Amy

Peanut butter is a major comfort! Whether you have a sandwich, pair it with chocolate, or just out of the jar with a spoon…yeah we all have done it. PB is a comforting and delish treat to enjoy anytime, but what if we could make PB even more craveable. With this recipe it takes PB from indulgent and turns the volume up to ridiculously yummy! With its smooth sweet flavor and that kick of PB, you are all set to make your taste buds very happy. Serve this mousse in a homemade pie, layer it in a parfait, or eat it straight out of the bowl with a spoon…we all know you want to, vegan milk optional. Enjoy!

Vegan Peanut Butter Mousse

Ingredients

– 1 14 oz package Extra-Firm Tofu – 1 cup peanut butter – 1/3 cup agave nectar – 1 teaspoon vanilla extract

Directions

Drain and rinse the tofu and squish out any excess water. Combine all the peanut butter mousse ingredients in a blender or food processor and blend until smooth and well combined. When the ingredients are well mixed I remove the mousse and sieve threw a wire mess strainer, this ensures no lumps and a nice smooth finish. 

Refrigerate the mousse for a couple hours and serve in a pie, parfait, or by itself. Enjoy!

–Amy  

Jackfruit “Tuna”

(3 Way)

I grew up like most kids and ate tuna for lunch weekly. It was a favorite of mine and when I went vegan 12 years ago, there weren’t many substitutes or recipes for tuna. Today we have substitutes and many options to try to replicate Tuna these days. I have found that Jackfruit, yes the magical Jackfruit and it’s majestic ways makes a great substitute. I know, Jackfruit is EVERYWHERE these days. You see it in everything from pulled “Pork” to mock “crab” cakes. It’s so versatile and handy to have on hand. I’ll show you a NEW and exciting way to use it not only for 1 Sandwich but for 2, plus a 3 way to use it at he end. Are you excited yet?? 

When we are looking for a quick and easy lunch we usually go for sandwiches (Oh how exciting), should I go on? Yeah I know it’s quick and easy but can’t it also be super delish too?? Sure it can! It’s great to eat your lunch and not feel bored while eating it. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and fun. The combo of the classic flavors but vegan, no Tuna was harmed in the making of it here. You can make this recipe for a larger group by double or tripling (even half it for smaller recipe) OR make it ahead for the work week. Just whip up and store in the fridge and nibble as needed, it only gets better daily. You can’t go wrong when enjoying this for your next meal. Throw it together and let me know…I’ll wait, I know you’ll love it. Enjoy! 

Jackfruit “Tuna” (3 ways)

Ingredients

Tuna Salad

1 can of jackfruit (packed in water or brine, not syrup), shredded, rinsed, and drained

1 teaspoon kelp granules (optional)

2 Tablespoons Celery with leaves, minced 

1 Tablespoon green onions, minced (1 stalk usually) 

2 Tablespoons Just Mayo (or your favorite vegan mayo, vegan yogurt or sour cream will work also) 

2 Tablespoons Hampton Creek Awesomesauce

1 teaspoon Capers, chopped + 1 teaspoon caper liquid

2 tablespoons chopped dill pickles or dill pickled relish + 1 Tablespoon pickle liquid 

1/2 teaspoon dijon mustard

Tuna Melt SandwichOptions
• Vegan Cheese (I used Chao, but use your favorite)
• Greens
• Tomato
• Sprouts 
• Extra Pickles 
• Potato chips (it’s so good!) 

HELPFUL TIP

Now you may ask, how do I find Jackfruit?? I get his question a lot and many are perplexed on how to get their eager vegan hands on this magical ingredient. I find that the easiest way to find it is ordering it. Now you can find it in some grocery stores now. You can find it at local health food stores or my favorite, Asian Markets. I know I’ve said it so many times, Asian Markets are a vegans Disneyland. They have sooooo many items we can have. Lots of vegan substitutes and the best part, SO MUCH CHEAPER. I could walk the aisle for hours searching for treasures. But I’ll stop now before I get too exited and get carried away. So back to ordering, if you don’t have the other options listed, orderkng is your next best bet. Amazon, Vegan Essentials, Rabbit Food Store, and Many more online stores have Jackfruit ready Order and enjoy at a moments notice. There are plenty of options so you don’t fee left out of the Vegan mix! 

Directions 

For Tuna Salad

Use a fork to pull apart the jackfruit into shreds (until it has a tuna-like consistency).

In a bowl, add the rest of the salad ingredients and mix together. Once the jackfruit is pulled and drained, add it to the salad mixture and mix until fully coated. Taste and add extra  seasoning, if needed. 

*If you are going to enjoy this as just a “Tuna” salad, you can stop here, add to bread with optional toppings. You can also eat it with vegan crackers or in a wrap.*

For Melt

Heat a large frying pan over medium-low heat and lightly spray with oil of your choice or vegan butter. Place the sandwiches in the pan, cheese side down. Let cook until cheese begins to melt. Lightly spray the tops of the sandwiches with the olive oil. Flip the sandwiches and cook on the other side. Flip again if needed. The sandwiches are done when the cheese is melted and the bread is toasted. Remove from the pan and serve immediately. Pairs so well with a side of chips, pickles, and perfect with your favorite cold beverage. Enjoy!

3rd Way: Tuna or “Crab” Cakes

*Now this mixture could also be made 3 ways, this mixture of dredged and coated with breadcrumbs or Panko, could be turned into vegan “crab” cakes.*

Vegan Seitan Brisket

During the holidays we think of a feast and a BIG meal that we are positively stuffed with afterwards. Usually something store bought and made with care but why not make your own and really show your family some love! This recipe shows that even if your a beginner or a pro you can make a gourmet vegan feast for your family on a special holiday or even a Sunday supper. Great for entertaining as well, just the usual suspects, this meal will sure to impress everyone. A one pot meal at the end with your veggies and gravy, just serve with any other vegan sides and call the troops to dinner. Enjoy! 

Vegan Seitan Brisket

Ingredients

Seitan Brisket

2 cups vital wheat gluten1 Tablespoon dried onion powder1 Tablespoon dried garlic powder1 Tablespoon nutritional yeast1/2 teaspoon ground black pepper2 cups vegan beef broth1/4 cup hummus (your favorite flavor, I used Roasted Red Pepper)1 teaspoons liquid smoke

1 teaspoon Annatto spice (powdered) 

1/2 Tablespoon dried parsley
1 teaspoon gravy master

Gravy with Veggies

1 28oz can Crushed Tomatoes

4 bay leaves (small) or 2 (large)

1/2 teaspoon Black Pepper

1 teaspoon gravy master

Salt, to taste

4 carrots, peeled and sliced in an angle

2 ribs celery with leaves, sliced in an angle with leaves minced

1 small onion, diced

1 large garlic clove

4 cups vegan beef broth 

2 cups mushrooms, sliced

1/8 teaspoon red pepper flakes

1/2 Tablespoons dried parsley 

3/4 teaspoon dried thyme

DirectionsHeat the oven to 350 Degrees

In a Kitchen-Aid Mixture, combine all the Ingredients (except the broth) for the seitan brisket and mix well lightly for 1 to 2 minutes. After the light mixing, add in the broth slowly. Knead the dough lightly until everything is combined and the dough feels elastic (scrap down and around as needed). This could take anywhere from 3 to 5 minutes. Once the dough is done, remove and roll into a medium sized log. Wrap the seitan log in plastic wrap and then wrap that in tin foil to keep in moisture but also heat. Place in a baking dish and you are ready to place in the oven. 

Wrapped Seitan Dough

Pre-Wrapped and Foiled Seitan Dough

Foiled Seitan Dough

Foiled Seitan Dough in Baking Dish

Bake the seitan for 40 to 50 minutes or until the seitan has a sturdy texture to it but not over baked and not crunchy or thick on top. Remove the dish from the oven, unwrap and carefully remove them from the baking dish. Transfer to a roaster with your Gravy with Veggies ingredients and top with a little extra parsley, thyme, and a little oil. 

Baked Seitan Dough

Gravy with Veggies Mixture before Brisket

Pre-Roasted Gravy with Veggies & Brisket

Bake for an additional 60 minutes or until veggies are tender and seitan is firmer. Remove the seitan from the pot, as well as the bay leaves. 

Seitan Brisket After Roasting in Gravy & Veggies

You can serve the seitan brisket as is with the gravy and veggies or store it in the refrigerator over night for a firmer and more solid texture. I made it the night before for and served it the next night for dinner. Serve with your favorite sides and veggies with gravy. For the Vegan Loaded Mashed Potatoes (See Blog). Enjoy!

Completed and Served Vegan Seitan Brisket

–Amy

Vegan Roman-Style Chicken with Fusilli Pasta

The inspiration for this comfort dish comes out of necessity the mother of invention…or I didn’t want to go to the store, BUT none the less it turned out to be a very delicious dish! With the heartiness of the vegan chicken and peppers, the comfort of the pasta, and a slight kick & zip from the red pepper flakes and capers. Last minute dinners never looked and tasted so good! Enjoy!

Vegan Roman-Style Chicken with Fusilli Pasta

Ingredients

-Half of a packet of Long Fusilli pasta, (can be done with any pasta shape if you don’t have Fusilli) 

-4 vegan chicken cutlets/scallopinis, breaded or plain (Gardein) 

-1/2 teaspoon salt

-1 teaspoon freshly ground black pepper

-2 Tablespoons olive oil

-1 red bell pepper, sliced

-2 Tablespoons vegan bacon, chopped

-3 cloves garlic, chopped

-2 cups canned tomatoes puree or prepared vegan pasta sauce

-1 Tablespoon Grey Poupon Mustard or 1/2 cup white wine (if you don’t have wine on hand)

-1 teaspoons fresh thyme leaves

-1/2 teaspoon dried oregano leaves

-1/8 teaspoon red pepper flakes

-1/2 cup vegan chicken stock

-2 Tablespoons capers

-2 Tablespoons dried Parsley or 1/4 cup chopped fresh flat-leaf parsley leaves

-1/4 cup Vegan cheese, I  used Daiya cheese (Mozzarella or Havarti)

Directions
In large pot, make your pasta. (as stated in brands directions). In a large frying pan heat 1 Tbsp olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan put the remaining 1 Tbsps olive oil over medium heat, add the peppers and vegan bacon and cook until the peppers have browned and the vegan bacon is crisp, about 5 minutes. Add the garlic, capers, and herbs, cook for 1 minute. Add the tomatoes and vegan chicken stock. Covered, until the peppers are cooked through, about 15 to 20 minutes. After the peppers are cooked return the vegan chicken cutlets into the pan and bring the mixture to a boil and covered until the ingredients are cooked together and coated, 10 minutes. When done, reserve 1 cup of sauce and peppers. Remove chicken and set aside to be placed on top for serving. Toss your cooked pasta in the remaining sauce and your vegan cheese, tossing until cheese melts and blends. Serve on platter with the vegan chicken placed on top. Pour the 1 cup of reserved sauce on top of the pasta and chicken, sprinkle with a touch more parsley, your favorite vegan Parmesan and serve. Enjoy!

Tip

-When I run out of wine or don’t want to run to the store, I find that if I substitute a tablespoon to this dish will give you some of the wine taste even without the wine. Grey Poupon was white wine in it and it works well in this dish as well as others when you want to sub it. -This dish could also be served with white or brown rice, instead of the pasta.

–Amy