Easy Vegan Chicken Parmesan (30 Minutes, Store-Bought Shortcut!)
Every other vegan chicken parmesan recipe out there makes you freeze tofu overnight, build a breading station, or make your own seitan from scratch. This one does not. You start with a store-bought vegan chicken cutlet, bake it, slice it into pieces, top it with tomato sauce and dairy free mozzarella, and bake it again until the cheese is melted and the edges are crispy. Dairy free parmesan and fresh basil go on at the end. The whole thing takes about 30 minutes and it looks and tastes like something you ordered at a restaurant.
Ingredients
- 2 vegan chick'n breasts
- 1 1/2-2 cups tomato sauce Vegan
- 1 cup vegan shredded mozzarella cheese
- 2 tbsp vegan Parmesan cheese for topping
- 2 tbsp fresh basil for topping
Instructions
- Preheat your oven to 400°F.
- Place the vegan chicken cutlets in an oven-safe pan. Bake according to the package directions until cooked through and the outside is firm and golden.
- Remove the pan from the oven. Slice the cooked cutlets into 1-inch pieces directly in the pan. Keep the pieces together in the shape of the cutlet so everything holds together for the second bake.
- Spoon the tomato sauce generously over the sliced chicken. Make sure the sauce gets between the pieces and coats everything well, not just the top.
- Top with the shredded dairy free mozzarella. Cover the slices completely so every piece gets cheese on top.
- Return the pan to the oven and bake for another 10-15 minutes, until the cheese is fully melted and the edges of the chicken are golden and crispy.
- Remove from the oven. Top with dairy free parmesan and fresh basil. Serve immediately and enjoy!