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 :).
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.