We have been too busy with work to even breathe, but damn if I didn't make time to create a fatty amazing dinner last night!
Here we have a Vegan Chicken Parmesan Sandwich. It's stuffed with Mozzarella Teese and topped with pizza sauce & Parma, in case you were wondering:
Here's the deal. I saw that Laura stuffed some Match Meat, so I had to copy her (again). She's fun to copy. And we are huge fans of the Match Meat vegan products already, so this just had to happen. Here's the recipe, which I cannot recommend enough.
Vegan Chicken Parm
serves 4 little mouths or 2 big mouths
1 lb. Match Ground "Chicken", thawed
1/2 cup grated Mozzarella Teese
2 Tbsp Chik-Style Seasoning, or other vegan "chicken style" seasoning
1 tsp dried thyme
1 tsp black pepper
1 cup unsweetened soy milk
2 cups panko breadcrumbs
2 Tbsp brown mustard
oil for frying
Firstly, heat up your skillet over medium heat.
Clean an area on your counter to spread out the Match Meat. A large, flat surface is best. Roll out the Match "chicken" into a large rectangle about 1/4" thick. Sprinkle about half of the seasonings over the Match Meat evenly, patting it in here and there. Flip your rectangle, and season up the other side.
Sprinkle the grated Teese over one side of the rectangle. Fold over your rectangle, sandwiching the Teese in the middle. Press the ends of the rectangle shut, and evenly cut into four equal-ish squares. Set aside.
In a medium sized bowl, whisk together the soy milk with the mustard. In a second bowl, pour in the breadcrumbs. Dip each square into the soy milk mixture, then into the breadcrumbs, coating evenly. Toss into the hot skillet, and continue with the rest of your pieces. Brown evenly on each side, then serve on a bun with pizza sauce of your choice. This is great without a bun, too.