Description
This Vegan Marry Me Chicken recipe features tender vegan chicken filets marinated overnight and served in a creamy, flavorful cashew and sun-dried tomato sauce. It's a delightful plant-based twist on a classic favorite, perfect for a comforting and elegant meal.
Ingredients
Scale
Marinated Chicken
- 18 ounces vegan chicken filets (about 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 filets into cutlets resembling chicken breasts if not already pre-sliced. Place them in a deep baking pan and pour in the vegetable broth, olive oil, and Italian seasoning. Cover and refrigerate overnight, flipping once to ensure even absorption.
- Prepare the cashew cream: Drain the soaked cashews and blend with water and nutritional yeast until smooth, about 30 seconds. Set aside.
- Sauté the chicken: Heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. Add the marinated vegan chicken and cook for 3 minutes per side until golden brown and slightly charred. Remove and set aside. Use a paper towel to clean the skillet.
- Make the sauce: Heat remaining 1 tablespoon olive oil in the skillet over medium heat. Add minced garlic, thyme, oregano, and red pepper flakes and sauté for 1 minute until fragrant.
- Add liquids and tomatoes to the sauce: Pour in vegetable broth and cashew cream. Stir in onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds to combine.
- Simmer with vegan chicken: Return the vegan chicken filets to the skillet, bring to a gentle simmer, and cook for 4 minutes until the sauce thickens slightly. Taste and adjust salt if needed.
- Serve: Garnish with fresh chopped basil and serve immediately for best flavor and sauce consistency.
Notes
- Quick-soak cashews by covering with boiling water for 25 minutes if short on time.
- Serve immediately after cooking to preserve sauce texture and flavor; avoid making ahead to prevent the 'chicken' from absorbing all the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg
