Ingredients
Scale
4 vegan breaded chicken cutlets (see notes)
16 ounces marinara sauce
1 cup vegan parmesan cheese
4 slices vegan mozzarella cheese, or 1 cup shreds
¼ cup fresh basil
Fresh parsley to garnish
1 pound spaghetti
Salt and black pepper to taste
Instructions
- Heat the vegan chicken cutlets in the oven according to the package instructions.
- While the chicken cooks, bring a large pot of salted water to a boil and add your spaghetti. Cook the spaghetti according to the package instructions.
- Put your marinara sauce in a small saucepan and heat it on the stove over medium-low heat. Turn the stove down as necessary to avoid simmering.
- Grease a baking dish with olive oil, then assemble your vegan chicken parmesan. Place each chicken cutlet in the baking dish and top with a spoonful of marinara sauce. Sprinkle cheese on top of the sauce, then finish with a slice of mozzarella.
- Set your oven to the broil function and put the chicken parm in to melt the cheese. Watch closely to ensure it does not burn and remove once the cheese is melty and golden brown.
- Add a pinch of fresh basil to each chicken parm cutlet and garnish with fresh parsley.
- Serve atop a bed of spaghetti and marinara sauce.
Notes
Any vegan chicken alternative will work, as long as it’s breaded. I like the frozen breaded chicken from Morning Star, Lightlife, Quorn, or Gardein.