Chick’n Parm


An old favourite turned vegan! This recipe is super simple. If you can’t find vegan chick’n where you live, you can use this recipe for homemade crispy tofu nuggets instead :).

Tomato sauce:
2 cups plain low sodium tomato sauce
1 tsp each dried basil & parsley
1/4 tsp garlic powder (or use 1 clove fresh minced garlic if you prefer)
salt and pepper to taste (about 1/4 tsp salt and 1/4 tsp pepper)

Cook in a pot, stirring occasionally, for 20 minutes on medium/low heat.

Melt some vegan cheese on your chick’n. Add pasta sauce to some cooked pasta, then top with the chick’n.

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