This dish is where vegan comfort food meets that satisfying fast food-style fix. A very cheeky vegan-take on chicken parmigiana with a crispy-coated fillet drenched in a rich tomato sauce and gooey cheesy topping. Satisfyingly rich. Serve with a side of pasta lightly bathed in olive oil; spaghetti or linguine work well.
Ingredients
- 2⅓ cups (100 g) panko breadcrumb
- 1 teaspoon dried oregano
- 2¾ oz (75 g) vegan Parmesan
- 8 tablespoons aquafaba or use vegan ‘egg’ substitute such as flax or Orgran
- 4 mock ‘chkn’ escalopes
- 1 onion, halved and peeled
- 2 garlic cloves
- generous 2 cups (500 ml) passata/strained tomatoes
For the Cashew Cheese
- 1 cup (120 g) cashews, soaked in cold water for 3 hours
- 1¼ cups (300 ml) almond milk
- 2 tablespoons (9 g) tapioca starch
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½–1 teaspoon sea salt, to taste
- vegetable oil, for deep frying
How to Make It
- Put the panko breadcrumbs, dried herbs and half the Parmesan into a bowl and mix well. Put the aquafaba or ‘egg’ substitute into another shallow, wide dish.
- Fill a a deep pan halfway up with oil for frying. Put on a medium-high heat and heat to 180˚C (350˚F). When the oil is hot enough, fry the escalopes in small batches. First, dip into the aquafaba and then dip into the breadcrumb mixture. Ensure each is well coated. Gently put the ‘chicken’ into the hot oil and fry gently for a couple of minutes on each side, until golden and crispy. Lay on paper towels to drain off the excess oil. Alternatively, to bake in the oven, preheat the oven to 180˚C (350˚F) Gas 4. Spray the mock chicken escalopes with oil and put on a lightly oiled baking sheet. Bake in the preheated oven for 20 minutes until crispy.
- In a small pan, place the onion halves into the pan, sliced-side facing down. Smash the garlic cloves with their skin on and drop into the pan.
- Put the pan over a medium heat and then pour in the passata/strained tomatoes. Bring to a simmer and simmer for 6–7 minutes with the lid on. Remove from the heat and fish out the onion halves and garlic. Discard.
- Preheat the oven to 190˚C (375˚F) Gas 5.
- For the cashew cheese, drain the soaked cashew nuts, then add to a blender with all the other ingredients for the cashew cheese. Blitz together to make a smooth paste, then pour into a small saucepan. Heat gently and stir well until the mixture thickens and becomes nice and gooey. Remove from the heat.
- In a large, wide baking dish, lay the escalopes into the bottom of the dish. Pour over the tomato sauce and then the cashew cheese on top. Scatter with the remaining Parmesan and serve immediately with pasta and a salad.