High Protein Vegan Chicken Parmesan!
First time going vegan?
Did you have to drop your favorite foods?
Going out right now may seem like a drag?
Don’t feel sad; I have a quick recipe that will make you feel happy!
When I first went vegan, I was eating many Whole Foods plant-based items, which is healthy for me, but I did miss a lot of Italian foods.
I sat in the kitchen and started to think, how can I veganize chicken Parmesan?
Well, I have the answers right here!
High Protein Chicken Parmesan
Macronutrients: ( 1 serving)
- Protein 28g
- Carbs 71g
- Fat 20g
Ingredients: (4 serving)
- 4 Spicy Chik”n @boca.burger
- 226g Chickpea Shells
- 1-2 cups Marinara Sauce
- 112g Cheddar Shreds @daiyafoods
- 1 cup White Onions
- 100g Bell Peppers
- 1 Cup Mushrooms
- Olive Oil
Equipment:
- Chef Knife @korinknives
- Iron Pan: @lecreuset
- Nonstick Pan @hexclad
Directions:
Set oven on bake at 350 degrees. Spray oil on a nonstick pan and stir fry your vegetables on medium heat.
Take a pot filled with water and bring it to a boil. Place your chickpea shells in it and boil them until it’s soft.
Place the Boca chick’n patties in an air fryer and cook for 10 mins at 400 degrees.
Drain the chickpea shells and mix them in with the vegetables. Add diaya cheese, marinara sauce, and Boca patties in the iron skillet.
Place pan in the oven for 5 mins to let the cheese melt and enjoy!
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