Vegan 'Chicken' Parmigiana BOSHTV

'Chicken' Parmigiana

  • Super simple
  • 0:40 m
  • 12 ingredients

Time for a foodie history lesson; the iconic chicken parm originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Our plant-based version subs in oyster mushrooms for the chicken, smothers them in a rich tomato sauce with a touch of harissa, and bakes them with plant-based mozzarella until it's gooey and golden. You won't regret it.

Serves: 4

Ingredients

For the 'chicken'

  • 4 large oyster mushrooms
  • 200ml plant-based yoghurt
  • 80g panko breadcrumbs
  • 50g grated plant-based parmesan
  • 200ml vegetable oil
  • Salt & pepper

For the sauce

  • 1 onion
  • 2 cloves garlic
  • 2 x 400g can of chopped tomatoes
  • 2 tbsp harissa paste
  • 1 tsp soft brown sugar
  • olive oil
  • salt

For the topping

  • 4 thick slices plant-based mozzarella

To serve

  • handful of fresh basil
  • salt and pepper to taste

Before you start

Large ovenproof saucepan | 2 large mixing bowls | Deep saucepan | Baking tray | Paper towel | Air fryer (optional)

Step 1

Make the sauce

  • Peel and dice the onions and garlic.
  • Place a large ovenproof saucepan over a medium heat.
  • Once warm, add the diced onion, garlic and pinch of salt.
  • Mix well and cook for 5-10 minutes until soft.
  • At this point, add the chopped tomatoes, harissa paste and brown sugar.
  • Mix well, reduce the temperature and leave to simmer while you make the chicken.

Ingredients

  • 1 onion
  • 2 cloves garlic
  • 2 x 400g can of chopped tomatoes
  • 2 tbsp harissa paste
  • 1 tsp soft brown sugar
  • olive oil
  • salt

Step 2

Make the batter up

  • In a mixing bowl, add the plant-based yoghurt and give it a little stir to loosen it up.
  • In a separate bowl, mix together the panko breadcrumbs, parmesan and a pinch of salt and pepper.
    Batter the mushroom pieces
  • Place each oyster mushroom in the bowl of yoghurt and mix well until well coated.
  • Remove from the bowl and place into the breadcrumbs bowl.
  • Mix well until completely coated in breadcrumbs.

Ingredients

  • 4 large oyster mushrooms
  • 200ml plant-based yoghurt
  • 80g panko breadcrumbs
  • 50g grated plant-based parmesan
  • Salt & pepper

Step 3

Fry the mushrooms

  • Place a deep saucepan over a medium heat and add all of the vegetable oil.
  • Once the oil is hot enough to fry, add the battered mushrooms and cook, constantly changing over sides until all sides are golden brown and delicious.
  • You can also air fry your mushrooms if you’d prefer (cooking time depends on the air fryer).
  • Once cooked, remove from the oil/air fryer and place onto a baking tray lined with paper towel.
  • Turn the oven to the grill setting.

Ingredients

  • 200ml vegetable oil

Step 4

Finish in the oven

  • Place the cooked mushrooms on top of the sauce.
  • Top each with a slice of plant-based mozzarella and sprinkle with pepper.
  • Cook in the oven for 5-10 minutes, or until the cheese melts.

Ingredients

  • 4 thick slices plant-based mozzarella

Step 5

Time to serve

  • Slice the basil leaves.
  • Once the mushrooms are cooked, remove from the oven and scatter in chopped basil and pepper.
  • Serve immediately.

Ingredients

  • handful of fresh basil
  • salt and pepper to taste