Vegan Marry Me Chick’n
My niece is newly in love and recently called me about making a vegan version of the popular Marry Me Chicken recipe for her and her new beau. An instant classic, this recipe has become our favorite dish! The rich creamy sauce baked into a Meati cutlet, extra firm tofu, or portabella mushroom (we tried them all and they are stellar) and topped with punchy sun dried tomatoes hits all the flavor notes to fill your hearts with love.
Equipment
Ingredients
- 2 Meati Classic Cutlets or 14 oz extra firm tofu divided into 2 slabs, or 2 portabella mushrooms
- 3 cloves garlic minced
Sauce
- 1 ½ cups vegetable broth low sodium
- ¼ cup cashews
- ¼ cup nutritional yeast
- 1 tbsp white wine vinegar or apple cider vinegar
- ½ tsp smoked paprika
- ½ tsp oregano
- ½ tsp thyme
toppings
- ¼ cup sun-dried tomatoes julienned
- ¼ tsp red pepper flakes
Instructions
- Preheat oven to 400°F
- Sprinkle the garlic on the bottom of the baking dish.
- Place the Meati cutlets (or tofu or portabella mushrooms) on top of the garlic.
Sauce
- Place sauce ingredients into a blender and blend until smooth.
- Pour blended mixture over the cutlets.
- Sprinkle on the sun-dried tomatoes and red pepper flakes.
- Bake uncovered for 30 minutes.
Nutrition
Calories: 337kcalCarbohydrates: 39gProtein: 18gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 45mgPotassium: 1469mgFiber: 10gSugar: 14gVitamin A: 946IUVitamin C: 15mgCalcium: 83mgIron: 6mg
Hi Jeffrey and Jill,
We are members and have a question. Do you have information on traveling to Belize and what WFPB foods will go through customs? My wife and I are going there in January and are having a hard time finding out what we can bring. We’re staying on Ambrergris Caye (island) and don’t know what foods will be available there. I’m diabetic and keep my numbers controlled by plant based eating. Any help would be greatly appreciated. Thank you!
Bob Sundquist
Hello Bob, I have never been to Belize. Every country has different standards for customs so I wouldn’t know, sorry. Have a wonderful trip.
I made your Vegan Marry Me Chick’n and loved it! It’s such an easy recipe … really! I made it 3 times in 4 days! Leftover sauce is incredible over baked potatoes or rice. The first time I made it with portabellas (all the vegans said it was elegant, like having a steak in wonderful sauce). Then, I made it with chicken (the meat-eater wanted to try it the ‘real’ way, but preferred the portabellas). On the third time, I made it for company with the portabellas again. everyone loved it. I’ll be making it again … and again… Thanks for such a great, easy recipe.
Hi Jill, looks amazing. I’m going to use the extra firm tofu. Should I press the tofu first? Wasn’t sure if it would help take on the flavor of the sauce being baked. Should I marinade it in the sauce s few hours before baking? I’m so excited to have a soy recipe for my sister whose diet uses soy to battle her health issue. Thanks
Hi Jill, it looks like my question didn’t go through. Apologize if it did. I want to use tofu for the marry me chicken. Should I press it first? Should the tofu be marinated before in the sauce before baking? Thanks
I just slice the whole block into two flatter pieces and nestle it down in the sauce. Because it is thinner, I don’t find that it needs to be marinated. I usually just drain off the water without pressing because it is going to be cooking in liquid anyway.
I love the feature to make the recipe for more people. I expanded this one to 6 but it still says 2 slabs of tofu or 2 mushrooms. Thought you might want to fix that.
I am just starting to convert over to eating Whole Food plant based diet, and if it taste as good as this Marry Me Chick’n, I shouldn’t have any problems. I do have a question about the nutritional info below the recipe, is the nutritional values for the entire recipe or is it per serving of one cutlet? I noticed this in all the recipes that I have looked at. Sorry if this is a stupid question .
The nutritional info is per serving.
This looks awesome! I’d plan to make this using large portobellos. Could I substitute white beans or silken tofu for the cashews?
I’m not really sure. I haven’t tried that. If you try it be sure to let me know =)
This is SO good. I made this for Valentine’s Day dinner. I did veggies and chicken for him in the air fryer and then heated the sauce up on the stove with the sun dried tomatoes and all. Served it all over rice and it was chefs kiss. ? My husband couldn’t stop raving about it!!
Made this tonight. Will be in our rotation. Love your site. Wish I could post pictures
Hi Jill, I made this 1 week ago tomorrow after my 3 and 5 year grandchildren left. It had been a busy day, and this recipe looked quick and easy.
It was so delicious that I just made the sauce again this evening so I can put it together lickety split tomorrow. I doubled the recipe this time!.
I used a combo of mushrooms and tempeh for the protein.
This recipe, like all of your recipes is a keeper!
Thank you for all you and your husband do for all of your readers around the Nation!??????????????????????????
Thank you Kathy! I’m so glad you like it =)
The sauce is outstanding! It’s so good I want to swim in it. Thank you for introducing me to Meati. I usually don’t buy mock meat products since I used to be vegetarian before becoming vegan, and don’t “miss” the taste of meat. Meati definitely doesn’t taste like anything I’m familiar with, so I might try Marry Me Portobello the next time. And you’re right about the sauce – I made extra, and I still felt I could use more since it thickened pretty quickly.
Fantastic!