Herbed Vegan “Chicken” Pan


Herbed Vegan Chicken Pan – Ingredients (use vegan versions):


  • 2 cups vegan “chicken” tenders
  • 2 garlic cloves minced (or 1 tsp.granulated garlic)
  • 1/8 teaspoon dried oregano
  • 1 tablespoon Extra-virgin olive oil
  • 1/8 teaspoon dried marjoram
  • 1/2 teaspoon dried basil leaves
  • 1/2 red small onion, diced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 teaspoon paprika
  • 2 Roma or Plum tomatoes, seeded and chopped
  • 1/2 cup celery, finely chopped
  • 1 Anaheim pepper, seeded and thinly sliced
  • 1/2 can garbanzo beans (chickpeas), drained
  • 2 tablespoon Lemon juice
  • 1 green bell pepper, seeded and thinly sliced
  • 1/2 cup Crushed tomato (plain)
  • 2 cups uncooked spiral pasta

Thaw your “chicken” tenders at room
temp. Meantime, prepare your veggies
(wash, seed, peel, cut, etc.) and have
all prepared. Meanwhile, cook your
pasta following package instructions.
When the “chicken” has thawed some,
place in a large skillet, saute
the “chicken” tenders in a little bit
in the olive oil until they are golden
brown, moving them in the skillet for
about 10 minutes so they won’t burn.
Add the rest of the ingredients,
including the garganzo beans but not
the pasta and cook on the skillet until
the vegetables are tender. Drain your
pasta. Mix into the vegetables in the
pan. Let it heat through. Serve.
A great pan meal ready in a jiffy!
Serves: 6
Preparation time: : 30-20 min.


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