Vegan Chicken Parmigiana

Indulge in the comforting flavors of this Vegan Chicken Parmigiana, a plant-based twist on the Italian-American classic. Perfectly crispy vegan chicken-style fillets are coated in seasoned panko breadcrumbs, pan-fried to golden perfection, and then baked with a rich tomato sauce and gooey vegan mozzarella cheese. Enhanced with a hint of garlic, oregano, and basil, this recipe offers a delightful medley of flavors and textures in every bite. Ready in under an hour, this hearty dish is ideal for a weeknight dinner or a special occasion. Garnished with fresh basil leaves, it pairs perfectly with pasta, a crisp side salad, or crusty bread for a wholesome, satisfying meal. This vegan version of chicken parm is so delicious, even meat-lovers will be asking for seconds!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces vegan chicken-style fillets
• 0.5 cup all-purpose flour
• 1 cup unsweetened almond milk
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1.5 cups panko breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups tomato sauce
• 1 cup vegan mozzarella cheese, shredded
• 8 pieces fresh basil leaves

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Prepare a flax egg by mixing the ground flaxseed with water in a small bowl. Let it sit for about 5 minutes until it becomes gelatinous.

Step 3

In a shallow bowl, place the all-purpose flour.

Step 4

In another shallow bowl, combine the almond milk and prepared flax egg.

Step 5

In a third shallow bowl, mix the panko breadcrumbs, dried oregano, dried basil, garlic powder, salt, and black pepper.

Step 6

Dredge each vegan chicken-style fillet in the flour, shaking off any excess.

Step 7

Dip each floured fillet into the almond milk mixture, ensuring it is thoroughly coated.

Step 8

Press each fillet into the breadcrumb mixture, making sure both sides are coated evenly.

Step 9

Heat olive oil in a large skillet over medium-high heat. Cook the breaded fillets for 3 minutes on each side until golden brown.

Step 10

Place the cooked fillets on the prepared baking sheet. Top each with about 1/2 cup of tomato sauce.

Step 11

Sprinkle the shredded vegan mozzarella cheese evenly over the sauce on each fillet.

Step 12

Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.

Step 13

Remove the fillets from the oven and garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1546.0g)

Amount per serving	% Daily Value*
Calories	2095.6

Total Fat 106.5g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 4785.4mg	0%
Total Carbohydrate 176.4g	0%
Dietary Fiber 25.2g	0%
Total Sugars 19.5g
Protein 109.6g	0%

Vitamin D 87.8IU	0%
Calcium 1369.5mg	0%
Iron 18.2mg	0%
Potassium 1111.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 20.9%

Carbs: 33.6%