Paprika Chicken

 

Ingredients
2 tablespoons hot paprika
1 teaspoon smoked paprika
1 large onion, chopped
3 to 4 teaspoons Churn Style Butter
2 to 3 pounds vegan chicken, cut into large pieces
1 cup Not-Chick'n broth
1 cup dry white wine
1 cup vegan sour cream

Instructions
Sauté the onions in butter until browned. Add both kinds of paprika, add the chicken and brown. Stir in the stock and wine. Cover and simmer on low hear for an hour, or until the chicken is very tender. A few minutes before serving, stir in the sour cream.
It’s traditionally served with dumplings, but can also be served over noodles or the German-style pasta, spätzle.
Enjoy!

Southern Fried Chicken with Eleven Secret Herbs and Spices

 

Ingredients
4 seitan chicken breasts or drumsticks
the vegan equivalent of two eggs
2 cups flour
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoons paprika 
2 teaspoons garlic salt
1 teaspoon ground ginger
3 teaspoons white pepper
cooking oil

Instructions
Mix spices into flour.
Prepare your favorite vegan egg substitute.
Set up a shal!ow bowl with seasoned flour, and another with the egg.
Pour about an inch of oil into a frying pan and heat over medium high heat til the oil starts to shimmer.
Dredge each piece of seitan in seasoned flour, and shake off excess. Dip into egg, drain off excess, and dip into seasoned flour. Dip in egg again, dip in flour, and fry til golden on all sides, turning g as necessary.
Remove from oil and drain on a wire rack.
Serve hot or cold.
Enjoy!

Chicken Ranch Pasta with Colby Jack Cheese

 

Ingredients
1 package (16 ounces) uncooked penne pasta
1 cup  vegan buttermilk
1/4 cup Churn Style Butter, cubed
1 tablespoon chopped chives
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
2 cups shredded vegan Colby-Monterey Jack cheese
1 cup Cashew Sour Cream
2 cups shredded plant chicken
1/2 cup crushed saltines (about 15 crackers)

Instructions
Cook pasta according to package directions; drain. In a Dutch oven, combine the next nine ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended.
Add the chicken, cracker crumbs and pasta; cook and stir until heated through.
Enjoy!

Barbecued Chicken

 

Ingredients
2 garlic cloves, minced
2 teaspoons Churn Style Butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons vegan Worcestershire sauce
1 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
plant based chicken

Instructions
In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer, basting and turning several times.
Enjoy!

Creamy Chile Chicken Chimichangas

 

Ingredients
1 onion, diced
2 cloves garlic, minced
1 Poblano pepper, diced
1 jalapeño, diced
1 teaspoon salt
½ teaspoon pepper
4 cups vegan chicken, shredded
1 cup hominy
1 teaspoon cumin
1 teaspoon paprika
8 oz Cashew Cream Cheese
6 flour tortillas
2 cups vegan cheese blend
oil, for frying
Cashew Sour Cream, for serving
pico de gallo, for serving

Instructions
Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
Remove chicken from the heat and place in a large mixing bowl.
Add in cream cheese and mix until chicken becomes creamy.
Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
Preheat oil to 325ºF (170ºC).
Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
Top with sour cream and pico de gallo.
Enjoy!

Chicken Cacciatore

 

Ingredients
2 cups plant based chicken pieces
salt to taste
black pepper to taste
1/2 cup all purpose flour, for dredging
2 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
2 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Instructions
Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just heated through, about 15 minutes..
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Enjoy!

Skipper Kent's Celestial Chicklesse

Ingredients

1 tsp red wine

1 tsp soy sauce

1/4 cup VeganEgg or Just Egg*

salt and pepper to taste
a pinch of MSG (optional)
flour for dredging
3 large plant chicken filets, torn into quarters 

1 tbsp flour
2 tbsp plant butter
1 cup cashew cream
toasted sesame seeds

Instructions

Mix wine, soy sauce, egg, salt, pepper, and MSG if using, in a shallow dish. Dip chicken in mixture, and then dredge in flour.
Add oil to a pan and heat over medium high heat. When oil reaches 359°F add chicken. Fry til golden.
Remove from pan and drain.
In a saucepan, melt butter over medium heat. Add flour and stir well. Cook til it starts to smell nutty, but don't let it brown.
Add the cream, stirring, and season with salt and pepper.
Place chicken on a serving platter, pour on the sauce, and sprinkle with toasted sesame seeds.
Enjoy!

*Mix VeganEgg according to package instru tions. You may substitute a slurry of garbanzo bean flour and water if you can't get the vegan egg products.