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Crispy Baked Vegan Chicken with Pesto & Green Pea Brown Rice

  • Author: Liv B
  • Total Time: 45 minutes
  • Yield: 3-4 servings


Baked breaded crispy vegan chicken with pesto sauce and brown rice with pesto and green peas.


Crispy Baked Vegan Chicken:

  • 3 vegan chicken breasts (or 1 block of firm tofu, cut into chunks) I get mine from Real Fake Meats here in Halifax.
  • 1/2 cup cornflake or breadcrumbs
  • 1/3 cup flour
  • 2 tsp smoked paprika
  • Salt & pepper to taste
  • 2 tbsp flour + 1/2 cup plant milk

Pesto Sauce:

  • 1/2 cup cashews
  • 1/2 cup basil leaves
  • 1 clove of garlic
  • Juice of 1/2 lemon
  • 1/3 cup water
  • Salt to taste

Pesto & Green Pea Brown Rice:

  • 1 cup brown rice
  • 1/2 cup frozen green peas
  • 2 tbsp pesto sauce (above)


  1. Preheat oven to 425 F.
  2. In a bowl, whisk together cornflake crumbs, flour, smoked paprika, salt and pepper. In a separate bowl combine flour and oat milk.
  3. Dip vegan meat in batter, then coat in breading mixture. Add to an oiled pan or skillet and bake 20 minutes, flipping halfway through until brown and crispy.
  4. Meanwhile, cook brown rice according to package. When cooked, add frozen peas and pace lid on top to steam a few minutes.
  5. Add pesto sauce ingredients to a blender or food processor and purée until smooth(ish).
  6. Add 2 tbsp pesto sauce to brown rice and stir to combine.
  7. Serve! And enjoy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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