Description
This Vegan Marry Me Chicken recipe features marinated vegan chicken filets cooked in a flavorful cashew cream and sun-dried tomato sauce. It's a hearty, satisfying plant-based alternative to the classic dish, perfect for a dinner that impresses both vegans and non-vegans alike.
Ingredients
Scale
Marinated Chicken
- 18 ounces vegan chicken filets (4 pieces)
- 1/2 cup vegetable broth (120 ml)
- 1/4 cup olive oil (60 ml)
- 1 tbsp Italian seasoning (5 g)
Cashew Cream
- 1/4 cup raw cashews (37 g), soaked overnight
- 1/2 cup water (120 ml)
- 2 tbsp nutritional yeast (16 g)
Sauce
- 3 tbsp olive oil (45 ml)
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1/4 tsp dried oregano
- 3/4 cup vegetable broth (180 ml)
- 1/2 tsp onion powder
- 1/3 cup finely chopped sun-dried tomatoes (40 g)
- 3/8 tsp salt (adjust to taste)
- 2 tbsp chopped fresh basil for topping
Instructions
- Marinate the vegan chicken: Slice the vegan chicken into cutlets or breasts if needed. Transfer to a deep baking pan and add vegetable broth, olive oil, and Italian seasoning. Cover and marinate overnight, flipping once to ensure even absorption.
- Prepare the cashew cream: Drain soaked cashews and blend with water and nutritional yeast until smooth. Set aside.
- Sauté the chicken: Heat 2 tablespoons olive oil in a deep non-stick skillet over medium-high heat. Sear the vegan chicken for 2-3 minutes per side until golden brown and slightly charred. Remove and set aside.
- Make the sauce: In the same skillet, heat remaining tablespoon of olive oil over medium heat. Sauté garlic, thyme, oregano, and red pepper flakes for about 1 minute until fragrant.
- Add liquids and simmer: Pour in vegetable broth and cashew cream, then add onion powder, sun-dried tomatoes, and salt. Cook for 30 seconds to combine flavors.
- Combine and finish cooking: Add the vegan chicken back to the skillet, bring sauce to a simmer, and cook for 3-4 minutes until sauce thickens slightly. Adjust seasoning as needed.
- Serve: Garnish with chopped fresh basil and serve immediately to preserve sauce consistency and texture.
Notes
- Quick-soak cashews by pouring boiling water over them and soaking for 25 minutes if short on time.
- Serve the dish immediately after cooking to prevent the vegan chicken from absorbing all the sauce.
- Adjust salt to taste but start with less as sun-dried tomatoes and vegetable broth can add saltiness.
- If using store-bought vegan chicken filets, slicing may not be necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg
