Vegan Marry Me "Chicken"
Servings:4 servings
Vegan Marry Me Chicken is a plant-based twist on the dish that became an internet sensation. This vegan version features soy curls (or your favorite vegan chicken) smothered in a luscious, rich, garlicky cashew cream sauce with tangy sundried tomatoes. Perfect for Valentine's Day, date night, or any special occasion where your goal is to impress. One-pot and ready in around 30 minutes!
Ingredients
- 4 ounces dry soy curls - Or sub 4 servings of store-bought vegan chicken or seitan, and skip the next ingredient and soaking
- 2 Tablespoons homemade vegan chicken-less seasoning (tap for recipe) - or approx. 2 servings vegan "chicken" bouillon
- 1 ¼ cups water - plus more for rehydrating the soy curls
- 5 cloves garlic (mince 4 and leave 1 whole)
- 3 Tablespoons lemon juice
- ½ cup raw cashews
- ½ teaspoon fine sea salt
- 1 Tablespoon olive oil
- 1 ¼ teaspoons Italian seasoning
- ½ cup sundried tomatoes - see Notes
- ½ cup plain, unsweetened soy milk
- black pepper, to taste
For serving:
- fresh basil leaves
- vegan Parmesan cheese, optional
- mashed potatoes, rice, or pasta of choice
Instructions
- Place dry soy curls in a large bowl. If using a bouillon paste, dissolve it in water before adding to the bowl. If using my homemade chicken seasoning, you can add the powder directly. Then add just enough water to almost cover the soy curls. Stir and set aside to soak for 10 to 15 minutes, stirring once or twice.
- For the cashew cream sauce, in a high speed blender combine 1¼ cups water, the whole clove of garlic, lemon juice, cashews, and ½ teaspoon sea salt. Blend on high until smooth. Scrape down the sides of the blender and blend again to make sure it's completely smooth.
- Preheat a large skillet over medium heat and add the oil. Pick up soy curls by the handful, and squeeze over the bowl to remove most of the liquid. Drop into the skillet. Set the bowl aside, reserving the liquid. Cook the soy curls until golden brown, stirring occasionally.
- Add the garlic and Italian seasoning to the pan. Stirring constantly, cook for about 30 seconds. Next, add the blended cashew cream and sundried tomatoes. Stir and cook for about 3 minutes or until the sauce has thickened.
- Season with black pepper, and pour in the soy milk. Continue to stir and cook for a few more minutes to incorporate and develop the flavors of the sauce. Taste for seasoning and add more lemon or black pepper, if desired. If the sauce is too thick or needs more salt, add a few spoonfuls of the soaking liquid.
- Serve vegan "marry me chicken" with your choice of mashed potatoes, mashed cauliflower, rice, or pasta. Sprinkle with plenty of freshly chopped basil and vegan Parmesan, if desired.
Notes
Sundried tomatoes - You'll usually find two types at the store, dried (vacuum-packed) and jarred, packed in oil. If using dried, soak in hot water for about 15 minutes to plump up, then drain. If using the other kind, drain the oil.
Substitutions
- Oil-free: Fat is important for the overall flavor of the dish, but you can make this oil-free if needed. Be sure to use vacuum-packed sun-dried tomatoes instead of the jarred kind, packed in oil. Also, omit the olive oil and sauté the soy curls in a non-stick pan.
- Nut-free: You can try raw sunflower seeds in place of the cashews for a nut-free version. Although I haven't tested it with this recipe, they work amazingly well in my nut-free mac and cheese. If the sauce doesn't get as creamy as in the photos, dissolve a tablespoon of arrowroot starch in some soy milk, and add it to the pan.
- Soy milk: If you don't have soy milk, you can use another plant-based milk that's similar in thickness and NOT sweet or flavored, such as cashew milk or coconut milk beverage. Canned lite coconut milk is another option if you don't mind a hint of coconut. Note that using a different milk will affect the flavor of the sauce.
Nutrition
Calories: 285kcal | Carbohydrates: 18g | Protein: 16g | Fat: 18g | Fiber: 8g
