Description
This Vegan Marry Me Chicken recipe features tender vegan chicken filets marinated overnight and served in a creamy, flavorful cashew and sun-dried tomato sauce. It’s a wholesome, dairy-free, and plant-based take on a classic comfort dish, perfect for a satisfying dinner.
Ingredients
Scale
Marinated Chicken
- 4 vegan chicken filets about 18 ounces (500g) in total
- 1/2 cup (120 ml) vegetable broth
- 1/4 cup (60 ml) olive oil
- 1 tbsp (5 g) Italian seasoning
Cashew Cream
- 1/4 cup (37 g) raw cashews soaked overnight
- 1/2 cup (120 ml) water
- 2 tbsp (16 g) nutritional yeast
Sauce
- 3 tbsp (45 ml) olive oil
- 3 cloves of garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1/4 tsp dried oregano
- 3/4 cup (180 ml) vegetable broth
- 1/2 tsp onion powder
- 1/3 cup (40 g) finely chopped sun-dried tomatoes
- 3/8 tsp salt (1/4 + 1/8 tsp), adjust to taste
- 2 tbsp chopped fresh basil for topping
Instructions
- Marinate the Vegan Chicken: Slice the vegan chicken into 4 large pieces resembling chicken breasts, if necessary. Transfer to a deep baking pan and add vegetable broth, olive oil, and Italian seasoning. Cover and marinate overnight, flipping once for even flavor absorption.
- Prepare the Cashew Cream: Drain soaked cashews and add to a blender with water and nutritional yeast. Blend for about 30 seconds until smooth. Set aside.
- Sauté the Chicken: Heat 2 tablespoons of olive oil in a deep non-stick skillet over medium-high heat. Add vegan chicken filets and cook 2-3 minutes per side until golden brown and slightly charred. Transfer to a plate and wipe skillet clean with a paper towel.
- Make the Sauce: In the same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic, dried thyme, oregano, and red pepper flakes. Sauté for about 1 minute until fragrant.
- Combine Ingredients: Pour in vegetable broth and cashew cream. Add onion powder, chopped sun-dried tomatoes, and salt. Cook for 30 seconds, stirring to combine.
- Simmer with Chicken: Add vegan chicken filets back to the skillet with the sauce. Bring to a simmer and cook 3-4 minutes until sauce thickens slightly. Taste and adjust salt as needed.
- Serve: Garnish with chopped fresh basil and serve immediately for best results.
Notes
- Quick-soak cashews by pouring boiling water over them and soaking for about 25 minutes if short on time.
- Serve the dish immediately as the vegan chicken will absorb the sauce if left to sit, leaving little sauce.
- Adjust salt and spice levels to personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
