Sweet, creamy and just a little bit spicy these Baked Vegan Chick’n is perfect for a quick weeknight dinner. It is a good source of plant-based protein and perfectly goes with any pasta or rice. I also love this recipe because if you make a big batch, you can easily freeze it for another day. Just reheat and enjoy!
Servings: 4 people
Cost: $3
Equipment
- baking tray
Ingredients
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp smoked paprika
- 1/3 cup vegan mayo
- 1 cup orange juice
- 2 tbsp soy sauce
- 3 tbsp maple syrup
- 2 tbsp sweet chili garlic sauce
- 1 sweet bell pepper, sliced thin
- 1 tsp fresh ginger finely shredded
- 8 oz bag of soy curls
Instructions
- In a large bowl, mix the crushed red pepper flakes with smoked paprika.
- Add vegan mayo, orange juice, soy sauce, maple syrup, chili garlic sauce, ground fresh ginger, and sliced bell peppers. Wick the ingredients until well combines.
- Add dry soy curls and mix well. Cover bowl with plastic wrap and set aside for 20 minutes to re-hydrate the curls.
- Preheat the oven to 375 degrees Fahrenheit
- Spread the Chick’n mix in a single layer on a baking tray.
- Bake for 12 minutes.
- Serve immediately! Enjoy!
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