Vegan Crack Chicken
Satisfy your comfort food cravings with this deliciously indulgent Vegan Crack Chicken! This plant-based twist on the classic dish replaces chicken with textured vegetable protein (TVP), offering a protein-packed and hearty base that’s perfectly complemented by a rich, creamy sauce made from vegan cream cheese, mayo, and nutritional yeast for a cheesy flavor boost. Infused with aromatic spices like smoked paprika, garlic powder, and dill, and topped with melty vegan cheddar, smoky vegan bacon bits, and fresh green onions, this dish is bursting with flavor in every bite. Ready in just 35 minutes, it's incredibly versatile—serve it over rice, stuffed in a sandwich, or tossed with pasta for an unforgettable vegan meal. Perfect for weeknight dinners or sharing with friends, this Vegan Crack Chicken is a must-try for plant-based comfort food enthusiasts!
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Ingredients
- 1.5 cups Textured Vegetable Protein (TVP)
- 1.5 cups Boiling Water
- 8 ounces Vegan Cream Cheese
- 0.5 cup Vegan Mayonnaise
- 0.25 cup Nutritional Yeast
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Parsley
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Smoked Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 cup Vegan Cheddar Cheese, shredded
- 3 tablespoons Green Onions, chopped
- 0.5 cup Vegan Bacon Bits
Directions
Step 1
In a large bowl, combine the textured vegetable protein (TVP) with the boiling water. Stir well and let it sit for about 10 minutes, or until the TVP has absorbed the water and softened.
Step 2
In another bowl, combine the vegan cream cheese and vegan mayonnaise. Mix until smooth.
Step 3
Add nutritional yeast, dried dill, dried parsley, onion powder, garlic powder, smoked paprika, salt, and black pepper to the cream cheese and mayonnaise mixture. Stir until well combined.
Step 4
Preheat a large skillet over medium heat.
Step 5
Add the rehydrated TVP to the skillet and cook for about 5 minutes, stirring occasionally, until slightly golden.
Step 6
Reduce heat to low and add the cream cheese mixture to the TVP in the skillet. Stir well to ensure the TVP is fully coated with the sauce.
Step 7
Add the shredded vegan cheddar cheese to the skillet and mix until it has melted and all ingredients are combined.
Step 8
Stir in the chopped green onions and vegan bacon bits, mixing until evenly distributed.
Step 9
Serve the vegan crack 'chicken' warm over rice, in a sandwich, or with pasta.
Nutrition Facts
| Serving size | (1153.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2405.0 |
| Total Fat 114.4g | 0% |
| Saturated Fat 81.1g | 0% |
| Polyunsaturated Fat 11.9g | |
| Cholesterol 27mg | 0% |
| Sodium 4125.1mg | 0% |
| Total Carbohydrate 161.5g | 0% |
| Dietary Fiber 44.6g | 0% |
| Total Sugars 18.8g | |
| Protein 182.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1024.6mg | 0% |
| Iron 32.1mg | 0% |
| Potassium 5971.6mg | 0% |
Source of Calories