Spicy Vegan Chik’n and Peppers
During my childhood as a not-vegan, chicken and peppers was a staple dinner that my mom cooked for us all the time. It was spicy, savory and protein-packed. Unfortunately when I went vegan in 2013, I could no longer partake of it.
That’s why I was so psyched when I realized how easy it was to veganize!
The protein star of this dish–and really, the only part that needed to be subbed in–is vegan chicken. Wegmans “Don’t Be Chicken” (pictured above) is an excellent substitute: it has a great meaty texture, realistic (but not too realistic) appearance, and a nice 12 grams of protein per patty.
If you don’t have a Wegmans near you, Gardein also has some good options that you may be able to find in your local grocery store. Gardein’s Chick’n Scallopini is a nice, neutrally-flavored (and gluten-free) option that could be used in any recipe that calls for regular chicken.
If you are unable to find that, they also have Teriyaki Chik’n Strips that could be used in this recipe by omitting the sauce packet. Though I’ve even used extra-firm tofu in this recipe (pressed and cut into strips) and it came out just as well. So use whatever option you have available to you!
As far as peppers, you can feel free to use whatever you have or like. I find it tastes the best when a variety of red, orange and yellow peppers are used–it also makes the dish more visually appealing.
Please enjoy this veganized childhood favorite! And take with you the hope that all of your favorites can be veganized too.
Vegan Chik’n and Peppers
Ingredients
- 1 package Wegmans "Don't Be Chicken" (4 patties) or other vegan chicken substitute
- 4 medium bell peppers (red, orange and/or yellow) sliced
- 1/2-1 cup Italian vinaigrette salad dressing as needed
- 1/2 cup olive oil or grapeseed/avocado oil
- 2 tbsp garlic powder
- 1 1/2 tsp seasoned salt
- 2 tsp chili powder
- 2 tbsp vegan taco seasoning
- 2 tbsp nutritional yeast
- prepared brown rice or quinoa for serving
Instructions
- Place vegan chicken patties in a small deep dish (or a gallon plastic bag) with the Italian salad dressing, and place in the fridge to marinate for at least 1 hour (though marinating for longer, even overnight, is ideal).
- Heat a nonstick pan over medium heat, then add the marinated vegan chicken (discarding excess marinade). Cook for 3-5 minutes on each side, until golden brown and heated through. Once cool enough to handle, cut each patty into slices. Set aside for now.
- Preheat oven to 450F.
- In a large rimmed baking dish, add the sliced bell peppers, olive oil, garlic powder, seasoned salt, chili powder, taco seasoning and nutritional yeast. Toss well, until sliced peppers are evenly coated with the sauce.
- Bake the pepper mixture for 25-30 minutes, stirring halfway through cooking time, until peppers are softened. Add the vegan chicken slices to the warm pepper mixture and toss until evenly distributed.
- Serve over brown rice or quinoa, if desired.
Thanks for reading! What childhood favorite would you like to see veganized?