Best 14 Vegetarian Chicken Recipes

VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS

Steps:

• Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
• Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
• Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
• Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
• While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
• Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
• Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
• Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
• Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
• Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
• Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.

CREAMY CAJUN "CHICKEN" PASTA (VEGETARIAN CHICKEN)

Steps:

• Add Cajun Seasoning to a medium sized bowl.
• Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
• In a large skillet over medium heat, sauté chik'n pieces in butter until heated through, about 2-3 minutes.
• Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
• Pour over hot pasta and toss,with Parmesan cheese.

AIR FRIED VEGETARIAN "CHICKEN TENDERS"

Steps:

• Pour flour onto a large plate. Place eggs in a shallow bowl. Combine bread crumbs, garlic powder, paprika, cayenne pepper, black pepper, chili powder, and salt in another shallow bowl.
• Coat imitation chicken strips in flour, dip into eggs, then dredge in bread crumb mixture, and place on a plate.
• Heat an air fryer to 500 degrees F (260 degrees C).
• Place a row of coated strips in the air fryer basket. Spray with a light coat of cooking spray.
• Cook strips in the air fryer for 6 minutes. Open fryer to flip strips with tongs. Continue cooking until golden brown, 4 to 6 minutes more.

CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)

Steps:

• Preheat oven to 375.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
• Add Chilies, cook 3 minutes, stirring constantly.
• Remove from heat, stir in chopped chicken strips.
• Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
• Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
• Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
• Top with remaining tortillas and sauce mixture.
• Bake at 375 for 15 minutes.
• Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
• Sprinkle with cilantro if desired.

VEGETARIAN "CHICKEN" NOODLE SOUP

Steps:

• 1. Heat the oil in a large pot over medium heat.
• 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
• 3. Add the bay leaves and season with salt and pepper, to taste.
• 4. Add broth, turn up the heat, bring to a boil.
• 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
• 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
• 7. Remove from heat.
• 8. Add parsley and dill, stir, remove the bay leaves and serve.
• 9. (Add water or more broth to reach desired thickness.).

VEGETARIAN "CHICKEN" POT PIE

Steps:

• Preheat oven to 375℉. Put vegetable stock in a pan & heat to a simmer. It must be boiling when added. Brown "chicken" in a skillet with 1T oil. Season with salt & pepper. Remove from the pan & set aside. Make a roux by melting butter, adding flour, and whisking constantly until light brown in color. Set aside. In large stock pot, cook onions in oil for 5 minutes or until they begin to become clear, then add carrots, thyme, salt & pepper. Cook another 5 minutes or so. Add boiling stock and cook another 5 minutes. Whisk in nutritional yeast. Add in the roux a bit at a time and continue to cook as the sauce thickens. Finally add the "chicken", soy sauce and peas. Remove from heat and let cool a bit. Roll out one pie crust and line a 9" deep dish pie plate. Add the cooled pie filling, and top with the second pie crust. Cut some air slits into the top crust. Bake for about an hour, or until the top is nicely browned and the filling is bubbling a bit. You could omit the bottom crust and simply use a top crust if desired. You could also make small individual pies, but limit the baking time to about half an hour if you do this. I haven't tried this, so the baking time is an estimate.

VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN

Steps:

• In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
• Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
• Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
• Add the jalapeno pepper.
• If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
• Simmer both versions for another 30 minutes uncovered.
• Serve with assorted toppings.

VERY QUICK BUTTER CHICKPEAS (VEGETARIAN BUTTER CHICKEN!)

Steps:

• Chop the onion very finely while the oil heats in a large pan.
• Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
• Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
• Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
• Add the chopped coriander and salt to taste.
• Serve over steamed basmati rice.
• Enjoy!

VEGETARIAN BUFFALO CHICKEN DIP

Steps:

• Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

VEGETARIAN 'CHICKEN' SALAD

Steps:

• Combine vegetarian fried chicken and celery together in a large bowl.
• Mix together lemon juice, mayonnaise, whipping cream, grapes, curry powder, dill, and salt in a separate bowl. Add to chicken mixture and toss well. Chill until serving.

VEGETARIAN SPANISH "CHICKEN" WITH PEPPERS

Steps:

• In plastic bag, toss veggie chicken with flour to coat.
• In large nonstick skillet, heat the oil over medium high heat.
• Brown chicken on all sides, tossing often, for about 2 minutes per side.
• Transfer veggie chicken to a plate.
• Reduce heat to medium.
• Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
• Stir in wine and tomatoes.
• Nestle veggie chicken in sauce and bring to a boil.
• Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes.
• Sprinkle with parsley right before serving.

VEGETARIAN BUTTER CHICKEN STUFFED PEPPERS WITH MINT YOGURT

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• In a saucepan over medium, saute the onions and chickpeas until onions are translucent.
• At the same time, boil a pot of water big enough to submerge the peppers.
• Boil peppers for 5 minutes and then remove and turn upside down in order to drain.
• Once onion is cooked, add rice and Patak's Butter Chicken for Two.
• Saute for 5 minutes.
• Place peppers into a baking dish, fill with butter chicken mixture.
• Bake for 15 minutes.
• While baking, mix mint with yogurt and put aside.
• Finish peppers with a healthy dollop of yogurt and a sprig of mint, if you're fancy like that!

VEGETARIAN CHICKEN

Steps:

• Mix all except gluten flour and cooking spray in blender(I used food processor) until smooth.
• Quickly mix the liquid/bean mixture with the flour until smooth like bread dough(I make into smooth round disc shape).
• Place on a baking sheet sprayed with cooking spray and bake in a 350*F oven 35-45 minutes until golden brown.
• Let cool, then cut or pull apart into small pieces and put in food processor and pulse until texture is like chopped or shredded chicken, or cut in strips or cubes to use for other dishes.

VEGETARIAN CHICKEN NOODLE SOUP

Steps:

• Chop the celery, carrots, and onion.
• Heat oil in a large saucepan over medium heat. Add chopped vegetables and saute until softened, 3-5 minutes.
• Add broth, chick'n tenders, bay leaf, parsley and salt. Bring to boil. Reduce heat and simmer for 15 minutes.
• Add noodles and watercress or spinach. Continue cooking another 15 minutes or until noodles are tender.
• Add hot sauce to taste. Remove bay leaf before serving.