Vegan Louisiana Chick'n Pasta

RECIPE

Going vegan often means that there are far fewer menu options available at mainstream restaurants. While many restaurants are beginning to add more vegan options to their menus, more often than not, it's just not possible to plant-based versions of dishes that we love when eating out. This recipe for Vegan Louisiana Chick'n Pasta is inspired by one of the most popular entrees at The Cheesecake Factory. Its a flavorful and simple restaurant-quality recipe that you can make at home that's 100% free from meat and dairy products.

This recipe was developed to close out Afro-Vegan Society's 2021 Veguary Program in partnership with DefaultVeg, a campaign with the mission to "make plant-based food the default and give people the choice to opt in for meals with animal products." Click below to watch the cooking demo for this recipe, and keep scrolling to make the recipe for your self!

Vegan Louisiana Chick'n Pasta Recipe

Cook time: 40 minutes

Yields: 4 servings

INGREDIENTS

Breaded Chick’n Filets

• 4 Gardein Chick'n Scallopini Fillets

• 4-6 tablespoons Simply Eggless vegan egg replacement

• 2 tablespoons flour

• 1/4 cup bread crumbs

• 2 tablespoons Violife vegan Parmesan cheese, shredded

• 1 teaspoon Cajun seasoning

• Cooking oil spray

Pasta with Vegetables

• 1/2 pound farfalle (bow tie) pasta

• 2 tablespoons vegan butter

• 1 onion, diced

• 2-3 cloves garlic, minced

• 1 bell pepper (or equivalent mini peppers), thinly sliced

• 8 oz cremini/brown button mushrooms, sliced

• 1/4 teaspoon Cajun seasoning, plus more to taste

• Salt to taste

Creamy Creole Sauce

• 10 oz steamed cauliflower florets

• 1/4 cup raw cashews

• 1 teaspoon Better Than Bouillon vegetable base

• 2 teaspoons Cajun seasoning, plus more to taste

• 3/4 cup vegan Parmesan cheese, shredded

• ½ lemon, juiced

• 2-2.5 cups water
  

INSTRUCTIONS

Prepare the pasta

1. Cook the farfalle pasta according to package instructions until al dente.

2. Drain and set aside.

Prepare the breaded chik’n cutlets

1. Preheat oven to 425°F (220°C).

2. In one bowl, add the Simply Eggless vegan egg replacement.

3. In another bowl, combine flour, bread crumbs, 2 tablespoons of vegan Parmesan, and 1 teaspoon Cajun seasoning.

4. Dredge each Gardein chick’n fillet in the dry mixture, then dip in the vegan egg, then coat again in the dry mixture.

5. Place on a parchment-lined baking sheet and spray with cooking oil on all sides.

6. Bake for about 25 minutes, flipping after 15 minutes, until golden brown.

7. Let rest for 1-2 minutes after baking.

   
   

Prepare the vegetables

1. In a large skillet over medium heat, melt the vegan butter.

2. Add diced onions and garlic, sauté until translucent and fragrant.

3. Add mushrooms and bell peppers along with 1/4 teaspoon Cajun seasoning.

4. Increase heat to medium-high and cook until vegetables release their moisture and begin to caramelize.

Prepare the creamy sauce

1. In a blender, combine steamed cauliflower, raw cashews, 2 teaspoons Cajun seasoning, Better Than Bouillon, and about half of the water.

2. Blend until smooth, then add the remaining vegan Parmesan cheese, lemon juice, and gradually add more water until desired consistency is reached.

3. Blend for about 30-60 seconds until completely smooth.

Combine the dish

1. Pour the creamy sauce into the skillet with the sautéed vegetables.

2. Bring to a simmer and allow to thicken slightly.

3. Adjust seasoning with additional Cajun seasoning and salt if needed.

4. Add the cooked pasta to the sauce and toss to coat evenly.

5. Slice the baked vegan chicken fillets and serve on top of the pasta.