Vegan Chik'n and Peppers
A childhood favorite, but vegan.
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.