🌿 Ingredient Notes
Vegan chicken
While I used my vegan chicken, any plant-based chicken “breasts” or filets will work. You will need four filets weighing about 18 ounces (500g) in total.
“Breasts” vs. Shreds: You can keep the vegan chicken in the shape of large filets or shred it. I have tried both ways, and both yielded great results. Whole filets look more convincing and closer to the original dish, but shredded vegan chicken tends to absorb the sauce better. The choice is yours!
Substitutes: Basically, any vegan meat will work! You can use seitan, tempeh, or even tofu. Whatever you choose, I still recommend marinating it for extra flavor.
Italian seasoning
On its own, vegan chicken can be a bit bland – which is why I marinate it overnight in an olive oil marinade infused with Italian seasoning. It adds a delicate herbaceous taste that elevates the dish.
Olive oil
I use olive oil for two things. 1) To marinate the vegan chicken. This gives it a richer texture. 2) To sauté the aromatics and infuse the sauce with a fruity aroma.
Recommendation: Not all olive oils are equal as some may be bitter or bland. I recommend using high-quality extra virgin olive oil for optimal flavor.
Vegetable broth
To replace the chicken broth, I use vegetable broth. If you have access to it, feel free to use Better Than Bouillon No Chicken Base!
Dried herbs
For the herbs, I went with a blend of dried thyme and oregano.
Note about thyme: If you have fresh thyme in your garden, you can replace the dried thyme with about 2 teaspoons of fresh thyme.
Sun-dried tomatoes
This is probably my favorite addition to the sauce! Chopped sun-dried tomatoes not only add a hint of sweetness but also bring an interesting chewy texture.
Cashew cream
I rely on homemade cashew cream to replace the heavy cream used in the original dish. It consists of only 3 ingredients – raw cashews, water, and nutritional yeast – that are blended together until smooth and creamy.
Substitute: In case you cannot have cashews, you can use coconut cream or full-fat coconut milk. The sauce won’t be as thick, so I advise dissolving a tablespoon of cornstarch in the coconut milk before adding it to the skillet.
Nutritional yeast
Since the authentic recipe uses parmesan, I simply replaced it with nutritional yeast for a touch of umami and cheesiness. If you have access to vegan parmesan, feel free to use it.