Vegan Chicken Parmigiana
Indulge in the comforting flavors of this Vegan Chicken Parmigiana, a plant-based twist on the Italian-American classic that’s perfect for a hearty dinner. Crispy vegan chicken-style fillets are coated in a golden, herby panko crust, pan-seared for extra crunch, and smothered in rich tomato sauce and melty vegan mozzarella cheese. Finished with aromatic fresh basil, this dish delivers all the savory goodness of traditional chicken parmigiana without any animal products. Quick and easy to make, this recipe comes together in under an hour and is ideal for a crowd-pleasing meal that’s both dairy-free and vegan-friendly. Perfectly paired with a side of pasta or a fresh green salad, this plant-based masterpiece is sure to satisfy!
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Recipe Information
Ingredients
- 4 pieces vegan chicken-style fillets
- 0.5 cup all-purpose flour
- 1 cup unsweetened almond milk
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1.5 cups panko breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cups tomato sauce
- 1 cup vegan mozzarella cheese, shredded
- 8 pieces fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare a flax egg by mixing the ground flaxseed with water in a small bowl. Let it sit for about 5 minutes until it becomes gelatinous.
In a shallow bowl, place the all-purpose flour.
In another shallow bowl, combine the almond milk and prepared flax egg.
In a third shallow bowl, mix the panko breadcrumbs, dried oregano, dried basil, garlic powder, salt, and black pepper.
Dredge each vegan chicken-style fillet in the flour, shaking off any excess.
Dip each floured fillet into the almond milk mixture, ensuring it is thoroughly coated.
Press each fillet into the breadcrumb mixture, making sure both sides are coated evenly.
Heat olive oil in a large skillet over medium-high heat. Cook the breaded fillets for 3 minutes on each side until golden brown.
Place the cooked fillets on the prepared baking sheet. Top each with about 1/2 cup of tomato sauce.
Sprinkle the shredded vegan mozzarella cheese evenly over the sauce on each fillet.
Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
Remove the fillets from the oven and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 19.5 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1370 mg | 105% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
