“CHICKEN” PARM
In this house we love and respect boxed pasta and homemade sauce!!
This homemade pasta sauce is easy, delicious, and PERFECT for tempeh parm. A vegetarian delight that comes together VERY quickly after you make this delicious, salty, herby tomato sauce. 🌱
INGREDIENTS:
VEGAN CHICKEN SUBSTITUTE OF YOUR CHOICE OR 2 BONELESS SKINLESS CHICKEN BREASTS
1 CUP PANKO
1/4 WONDRA OR RICE FLOUR
1 1/2 CUP TOMATO SAUCE (PREFERABLY HOMEMADE)
1 BOX THIN SPAGHETTI
1/4 FRESH BASIL
1 BALL MOZZERELLA CHEESE
RECIPE:
Heat a large stockpot full of water on the stove with 1/8-1/4 cup of salt and bring to a boil
While waiting for the water to boil heat a cast iron skillet with a drizzle of olive oil
Dry of tempeh, tofu, or other chicken substitute and season with salt and pepper
Mix together the panko and wondra/rice flour on a plate with salt and pepper
Coat protein in the flour mixture (if it doesn’t stick feel free to brush with olive oil and then try to coat again)
Place your protein in the pan when the olive oil is very hot and starts to shimmer
Cook until crispy on both sides! (for me it was about 3-4 minutes on each side)
Take your protein out of the pan and place on cooling rack
Wipe out the pan VERY carefully with a paper towel and add a drizzle of fresh olive oil back to the pan
Drop the pasta and cook until al dente per the package instructions
Add in 1/4 cup of the sauce to the bottom of the cast iron.
Place your chicken on the sauce and then put slices of fresh mozzarella on top.
Place under broiler until cheese is golden brown and bubbly
Plate with heated tomato sauce and your cooked noods
Tear up some fresh basil on top and dig in!!
