Vegan Crack Chicken
Get ready to indulge in the ultimate plant-based comfort food with this flavor-packed Vegan Crack Chicken! This easy, 35-minute recipe transforms textured vegetable protein (TVP) into a savory, creamy, and cheesy dish loaded with bold ranch-inspired seasonings, melty vegan cheddar, and smoky vegan bacon bits. Perfectly adaptable, this vegan crack "chicken" can be served over rice, stuffed into sandwiches, or paired with pasta for a hearty, satisfying meal. Whether you're looking for a vegan dinner option or a crowd-pleasing dish with a dairy-free twist, this recipe is a must-try for its rich flavors and easy prep.
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Recipe Information
Ingredients
- 1.5 cups Textured Vegetable Protein (TVP)
- 1.5 cups Boiling Water
- 8 ounces Vegan Cream Cheese
- 0.5 cup Vegan Mayonnaise
- 0.25 cup Nutritional Yeast
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Parsley
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Smoked Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 cup Vegan Cheddar Cheese, shredded
- 3 tablespoons Green Onions, chopped
- 0.5 cup Vegan Bacon Bits
Instructions
In a large bowl, combine the textured vegetable protein (TVP) with the boiling water. Stir well and let it sit for about 10 minutes, or until the TVP has absorbed the water and softened.
In another bowl, combine the vegan cream cheese and vegan mayonnaise. Mix until smooth.
Add nutritional yeast, dried dill, dried parsley, onion powder, garlic powder, smoked paprika, salt, and black pepper to the cream cheese and mayonnaise mixture. Stir until well combined.
Preheat a large skillet over medium heat.
Add the rehydrated TVP to the skillet and cook for about 5 minutes, stirring occasionally, until slightly golden.
Reduce heat to low and add the cream cheese mixture to the TVP in the skillet. Stir well to ensure the TVP is fully coated with the sauce.
Add the shredded vegan cheddar cheese to the skillet and mix until it has melted and all ingredients are combined.
Stir in the chopped green onions and vegan bacon bits, mixing until evenly distributed.
Serve the vegan crack 'chicken' warm over rice, in a sandwich, or with pasta.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 18.8 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1025 mg | 79% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5972 mg | 127% | |
*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.
