Today is the last day of Vegan Mofo so it calls for a special dish. When I went to graduate school and lost my healthy eating habits, this was one of the dishes that I came up with for special occasions because it is just so over the top...but totally worth it. The pictures are old because I've only made it two or three times but you'll get the idea.
1 Package (4 pieces) of Gardein™ chick’n scallopini
¼ cup Tofutti® Better than Sour Cream
(Can be replaced with a ¼ cup ground cashews for a slightly healthier version)
¼ cup Soy Milk (I used Lite Original Silk)
¼ cup Nutritional Yeast (Amount can be cut down by up to half, depending on personal taste)
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Pepper to taste
4 oz Daiya Italian Blend /mozzarella style “cheese”™
Crispy Cheesy Garnish - 1 oz Daiya Italian Blend /mozzarella style “cheese”™
Slightly defrost Gardein™ chick’n scallopini so that it’s easier to work with; put in microwave for about 30 seconds. Set aside.
In a bowl, mix Tofutti® Better than Sour Cream, Soy Milk, Nutritional Yeast, Garlic Powder, Onion Powder, Salt and Pepper. (Add more Soy Milk for desired consistency)
Moderately coat the Gardein™ chick’n scallopini with the mixture. There will be a lot of the mixture left over to use as a sauce on final dish.
Press ½ oz of the Daiya cheese on each side of each “chick’n”.
Grease cookie sheet/oven tray and place the coated “chick’n” on the sheet.
Evenly place the 1 oz Daiya cheese on the tray as well in its own section so that it does not melt into the chick’n. (or place on separate tray)
Bake at 350⁰ for 10 minutes, flip “chick’n”. Remove the Crispy Cheesy Garnish when it stops bubbling and starts browning. Bake the “chick’n” for another 5 minutes. (Time/Temperature may need to be adjusted depending on your oven, mine cooks particularly hot.)
Remove “chick’n”, place on plate, spoon remainder of sauce over “chick’n”. (sauce can be used hot or cold)
Place Crispy Cheesy Garnish on the “chick’n” and serve.
If using cashews in place of Tofutti® Better than Sour Cream, grind in food processor. Heat soy milk and mix the sauce in the blender rather than a bowl.
The dish is very creamy. The amount of Daiya can be reduced or the dish can be made without the Daiya at all if it is too creamy for your taste.
Ground sesame seeds can be added for a slightly more “Parmesan” taste. Soy milk will need to be increased.