Easy Homemade Vegan "Chicken" Parmigiana: A Cheesy Family Favorite!

2 settimane fa

Kick off your plant-based journey or simply enjoy a comforting classic with this incredibly easy and delicious homemade vegan "chicken" Parmigiana recipe! Perfect for a cozy family dinner or sharing with friends during #Veganuary and beyond, this dish delivers all the bubbling sauce, golden-crisp cutlets, and melty, satisfying cheese you crave, completely dairy-free and egg-free.

This recipe is designed for anyone looking for a wholesome, plant-based alternative to a beloved comfort food. Whether you're a seasoned vegan, experimenting with meatless meals, or catering to diverse dietary needs, this "chicken" Parmigiana solves the delicious dilemma of finding a satisfying, hearty, and flavorful main course that everyone at the table will love. Imagine the joy of serving a dish that's both familiar and innovatively compassionate!

What makes this recipe stand out? It's the perfect balance of crispy texture and rich, savory flavors, mimicking the classic experience without any animal products. Plus, it's easily adaptable for various dietary needs, including gluten-free options.

Crispy, golden-brown vegan

Ingredients

4 (about 4-5 oz each) vegan "chicken" cutlets (e.g., made from seitan or soy)
1/2 cup all-purpose flour (or gluten-free blend)
1 cup plain breadcrumbs (panko works great for extra crispiness)
1/2 cup unsweetened plant milk or unsweetened almond milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
Salt and black pepper to taste
2 tablespoons olive oil for pan-frying, plus more for baking dish
2 cups pasta sauce (marinara or your favorite tomato sauce)
1 1/2 cups shredded vegan mozzarella or other meltable vegan cheese
1/4 cup vegan grated "parmesan" (or nutritional yeast for cheesy flavor)
Fresh parsley or oregano for garnish (optional)

Equipment

Large shallow bowls or plates for dredging
Large skillet
Baking dish (9x13 inch or similar)
Tongs or spatula

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil.
Set up your dredging station: In one shallow bowl, combine the all-purpose flour. In a second bowl, pour the plant milk. In a third bowl, mix the breadcrumbs with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Dip each vegan cutlet first in the flour, coating evenly and shaking off excess. Then, dip into the plant milk, letting any extra drip off. Finally, press generously into the seasoned breadcrumbs, ensuring full coverage on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Carefully place the breaded cutlets in the hot oil (you might need to work in batches to avoid overcrowding). Pan-fry for 3-4 minutes per side, or until golden brown and crispy. Transfer the pan-fried cutlets to the prepared baking dish.
Spoon about half of the pasta sauce over the bottom of the cutlets. Top each cutlet with a generous amount of shredded vegan mozzarella (or your preferred vegan cheese) and sprinkle with vegan grated "parmesan" or nutritional yeast.
Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
Garnish with fresh parsley or oregano, if desired. Serve immediately with your favorite pasta, a fresh salad, or garlic bread.

Close-up of the bubbly, melted vegan cheese on top of a

Variations & Adaptations

Gluten-Free: Easily make this recipe gluten-free by using a certified gluten-free all-purpose flour blend and gluten-free breadcrumbs.
Vegetable-Based: Not a fan of "chicken" alternatives? This recipe works wonderfully with slices of large portobello mushrooms, thick eggplant rounds (salted and drained first), or even zucchini.
Spice It Up: Add a pinch of chili flakes or a dash of hot sauce to your breading or pasta sauce for a kick.
Herby Freshness: Experiment with fresh basil leaves layered under the cheese for an aromatic boost.
Baked Not Fried: For a lighter version, bake the breaded cutlets directly in the oven after breading them, skipping the pan-frying step. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy. Then proceed with the sauce and cheese.

Tips for Success

Even Coating: Ensure your cutlets are evenly coated with flour, milk, and breadcrumbs for the best crispy texture. Press firmly on the breadcrumbs!
Don't Overcrowd: When pan-frying, cook in batches if necessary to prevent the temperature of the oil from dropping too much, which can lead to soggy cutlets.
Quality Ingredients: The flavor of your pasta sauce and vegan cheese can significantly impact the final dish. Choose brands you love for the best results. abillion's community reviews can help you find top-rated vegan cheese options!

Ready to try this mouth-watering vegan "chicken" Parmigiana? Share your creations with the abillion community and let us know your favorite ways to enjoy this classic!