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The Best Vegan Chicken Parmesan Recipe

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4.2 from 3 reviews

This Best Vegan Chicken Parmesan recipe features crispy and tender seitan cutlets breaded and baked to perfection, topped with homemade marinara and a creamy vegan cheese sauce. Served over al dente spaghetti and garnished with fresh basil, this comforting plant-based twist on a classic Italian favorite delivers amazing flavor without any dairy or animal products.

Ingredients

Seitan Chicken

  • 1 ¼ cup vital wheat gluten (160g)
  • ½ tsp salt (2g)
  • ½ tsp black pepper (2g)
  • 2 tsp poultry seasoning (4g)
  • 1 tsp Italian seasoning (1g)
  • 170g firm tofu (drained and pressed, then blended until smooth)
  • ⅓ cup vegetable stock
  • 1 tbsp olive oil
  • 1 ½ cups vegetable stock (divided, for simmering)

Breading

  • ½ cup unsweetened dairy free milk
  • 1 cup plain bread crumbs (90g)
  • 1 tbsp Italian seasoning (3g)
  • ½ tsp salt (2g)
  • ½ tsp black pepper (2g)
  • ½ cup grated Violife Vegan Parmesan

Vegan Cheese Sauce

  • 3 tbsp salted vegan butter (40g) or olive oil
  • 2 tbsp all-purpose flour (22g)
  • ¾ cup unsweetened plain dairy free milk
  • ¼ cup grated Vegan Mozzarella Cheese (or Violife Vegan Parmesan)
  • Pinch salt and black pepper (to taste)

Other

  • 1 lb thin spaghetti
  • 28-32 oz Tomato Basil Marinara Sauce
  • Fresh basil (for garnish)

Instructions

  1. Make the Vegan Chicken: In a large glass bowl, combine vital wheat gluten, salt, black pepper, poultry seasoning, and Italian seasoning. Mix well.
  2. Add Wet Ingredients: Make a well in the center and add blended tofu, ⅓ cup vegetable stock, and olive oil. Stir until the dry ingredients are mostly incorporated, then knead by hand to form a moist, firm dough. Divide into 4 equal pieces and shape each into flat cutlets about 4 inches long and 3 inches wide.
  3. Simmer the Seitan: In a large skillet over medium-low heat, bring 1 cup of vegetable stock to a simmer. Add the seitan cutlets, cover, and cook for 15 minutes. Flip the cutlets halfway through and add the remaining ½ cup vegetable stock.
  4. Preheat the Oven: Heat the oven to 425°F and grease or line a large baking sheet with parchment paper.
  5. Prepare the Breading: Pour the dairy free milk into a shallow bowl. In another shallow bowl, combine bread crumbs, Italian seasoning, salt, black pepper, and grated vegan parmesan.
  6. Bread the Seitan: Dip each simmered cutlet into the dairy free milk, then coat thoroughly with the bread crumb mixture. Press the breading onto both sides. Place on the prepared baking sheet and grate extra vegan parmesan on top. Bake for 10 minutes at 425°F.
  7. Make the Vegan Cheese Sauce: While the cutlets bake, melt vegan butter in a small saucepan over medium heat. Stir in flour to form a paste and cook for 1 minute. Gradually whisk in the dairy free milk, then add vegan mozzarella cheese. Cook for 2-3 minutes until melted and smooth. Season with salt and black pepper.
  8. Finish Baking the Seitan: Remove the cutlets from the oven and flip them. Spread about ¼ cup of marinara sauce on each cutlet, then spoon 2-3 tablespoons of vegan cheese sauce over the top.
  9. Bake Again: Return the cutlets to the oven and bake for another 10-15 minutes at 425°F until golden and the cheese sauce is bubbly.
  10. Cook the Spaghetti: Meanwhile, cook the thin spaghetti according to package instructions. Drain and set aside.
  11. Plate and Serve: Serve the vegan chicken parmesan atop the cooked spaghetti with warmed marinara sauce. Garnish with fresh basil and extra grated vegan parmesan.

Notes

  • Make sure to press and drain the tofu well before blending to avoid excess moisture in the seitan dough.
  • Vegetable stock is used to simmer the seitan which helps it stay moist and tender.
  • You can make your own tomato basil marinara sauce or use store-bought for convenience.
  • If vegan butter is unavailable, olive oil works as a good substitute in the cheese sauce.
  • Adjust seasoning in the vegan cheese sauce and breading to taste.
  • Leftover vegan chicken parmesan can be stored in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/the-best-vegan-chicken-parmesan-recipe/