Chicken Parmigiana
Serves 2
60 mins
Average
Ingredients:
1 pack unMEAT Chik’n Patty
2 tbspolive oil
1 head garlic, minced
1 tspthyme
1 tsp oregano
1 pc bay leaf
3 pcs, mediumonions, medium diced
1 stalk celery, medium diced
1 pcgreen bell pepper, medium diced
2 tbsp tomato paste
1 tin, 400gcanned tomatoes
½ cupvegetable stock
2 tbsp blue agave syrup
To taste salt and black pepper
2 tbspvegan butter
1 tbsp flour
1 cup oat milk
1 cupUnCheese, grated (plus extra for topping)
To taste salt, black pepper
Garnish: basil leaves
How To:
1.In a saucepan, make the UnCheese sauce. Melt down the butter. Add the flour and stir until slightly cooked. Slowly stir in the oat milk. Incorporate the oat milk slowly, whisking continuously. Add the grated UnCheese and continue cooking and whisking until the cheese melts and the sauce thickens. Set aside.
2.In another saucepan, make the tomato sauce. Heat olive oil. When heated, add the onions, celery, green bell pepper, garlic, thyme, bay leaf and oregano. Sauté until they turn aromatic. Add the tomato paste and sauté until it turns rusty in color. Add the canned tomatoes, vegetable stock. Simmer for at least 30 minutes. Add the sugar, salt, and black pepper. Simmer for another 3 minutes. Set aside.
3.Pan-fry the unMEAT Chik’n Patty until crispy on both sides. Place them on a baking pan. Top each with the prepared tomato sauce then with the cheese sauce. Top with more grated cheese if desired. Bake the unMEAT Chik’n Patty for 5-8 minutes until the cheese sauce turns brown.
4.Pair with sandwich or on top of cooked spaghetti.
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