Vegan Marry Me Chick'n

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 30

Servings: people

Calories: 337kcal

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.

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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.

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Nutrition