Tonight’s dinner needed to be simple! This wasn’t that simple though. I made it much more complicated than it needed to be. I washed dishes in between cooking, taking pictures for this post, preparing both of my other boys dinners which were both completely different. I wish my 4 year old wasn’t so picky. Sometimes it’s so difficult to figure out what to make him to eat. It should be easy but I get frustrated giving him the same routine meals over and over. It is his choice and it’s what he likes so he’s happy and that’s what I want anyways, I want my son happy and his belly full.
This vegan option for chicken Parmesan hit the spot! It tasted just like, if not better {knowing it’s not a dead animal} than the animal meat version. Hubbz looked at me like Yum, this is so good! He gave it a double thumbs up! I hope you enjoy it too!
Preparing the ChikNUN Cutlet dough:
To begin, in a large mixing bowl, add in your vital wheat gluten flour, onion powder, sea salt and the poultry seasoning. Whisk everything to fully distribute.
In another smaller bowl, add the tahini and vegetable stock. Whisk to fully combine.
Now, add the wet batter into the flour mixture.
Mix to combine then knead the dough until all the flour has mixed together and a smooth dough forms.
Let the ChikNUN cutlets rest a few minutes.
Cooking the ChikNUN Cutlets:
Then, add water to a large pot on a low simmer. Let it cook on low for 1 hour.
Preparing the Breading Station:
While the ChikNUN cutlets are cooking. Prepare the breading station.
In a bowl, add the all-purpose flour, garlic and onion powders and sea salt and mix to combine. Set aside until ready to use.
Then, prepare your flax “eggs”. Add 3 tablespoons ground flaxseed to a small bowl, with ⅓ cup + more as needed to thin it out for coating.
Preparing the Pasta:
In a large pot with water add your pasta and bring to a boil. Cook accordingly to the package instructions. Drain and rinse. Add a tablespoon of Vegan butter to the pasta and mix it so they don’t stick together. Set aside until ready to serve.
Breading & Frying the ChikNUN Cutlets:
Once the time is up remove the boiled patties from the water and place them on a paper towel to drain some of the water. Flip and let the other side drain as well.
Now, start costing the patties. First dip the patties in the flour, then the flax “egg”, then back into the flour mixture.
Then add the patties to a pot of hot oil. Let each side cook for 4 minutes each side. Then remove and let the oil absorb on a paper towel until ready to broil.
While the ChikNUN patties fry, make your quick garlic bread. Slice bread into two halves and top with vegan butter, pinch of garlic powder and pinch of dried oregano. Put them in the oven to bake, you just want them golden brown. About 6 minutes or to your liking.
Once the ChikNUN cutlets are fried and drained of excess oil. Layer a baking sheet with parchment paper and arrange the cutlets with vegan mozzarella cheese shreds. Broil on low about 3 minutes until just melted.
Finally, divide the spaghetti into 3 serving dishes, top with tomato sauce, nutritional yeast {optional}, your ChikNUN cutlet with melted vegan mozzarella and the garlic bread. Serve and enjoy!
| Prep Time | 30 minutes |
| Cook Time | Hour 15 minutes |
| Servings |
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- ½ cup + 2 tablespoons Vital Wheat Gluten Flour
- 1½ teaspoon Onion Powder
- ½ teaspoon Poultry Seasoning
- ¾ teaspoon Sea Salt
- 3 tablespoons Tahini
- ½ cup Vegetable Stock
- 3 tablespoons Ground Flaxseed
- 1/3 cup Spring Water
- ½ cup + 2 tablespoons All-Purpose Flour
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Sea Salt
- 1 pound Pasta of Choice {Spaghetti, Linguine, Fettuccine}
- Tomato Sauce
- Nutritional Yeast
- Vegan Mozzarella Cheese
Ingredients
For the ChikNUN Cutlet:
For the Wet Batter:
For the Dry Ingredients:
For Serving:
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- To begin, in a large mixing bowl, add in your vital wheat gluten flour, onion powder, sea salt and the poultry seasoning. Whisk everything to fully distribute.
- In another smaller bowl, add the tahini and vegetable stock. Whisk to fully combine.
- Now, add the wet batter into the flour mixture.
- Mix to combine then knead the dough until all the flour has mixed together and a smooth dough forms.
- Let the ChikNUN cutlets rest a few minutes.
- Then, add water to a large pot on a low simmer. Let it cook on low for 1 hour. I’m
- While the ChikNUN cutlets are cooking. Prepare the breading station.
- In a bowl, add the all-purpose flour, garlic and onion powders and sea salt and mix to combine. Set aside until ready to use.
- Then, prepare your flax “eggs”. Add 3 tablespoons ground flaxseed to a small bowl, with ⅓ cup + more as needed to thin it out for coating.
- In a large pot with water add your pasta and bring to a boil. Cook accordingly to the package instructions. Drain and rinse. Add a tablespoon of Vegan butter to the pasta and mix it so they don’t stick together. Set aside until ready to serve.
- Finally, divide the spaghetti into 3 serving dishes, top with tomato sauce, nutritional yeast {optional}, your ChikNUN cutlet with melted vegan mozzarella and the garlic bread. Serve and enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
