The Fat Vegan Chef

Vegan “chicken” cara mia

Servings	Prep Time
2people	20minutes

Cook Time	Passive Time
10minutes	20minutes

Servings	Prep Time
2people	20minutes

Cook Time	Passive Time
10minutes	20minutes

Ingredients

cashew heavy cream

Vegan Chicken Cara Mia

1/4cup 80/20 oilor 3 tablespoons vegetable oil and 1 tablespoon extra virgin olive oil
1package Gardein vegan chicken scallopini piecesthawed
4each artichoke heartsquartered
1each avocadodiced (Do this right before putting in the pan to keep from browning)
1/4cup green onionsliced thin
2cups baby bella mushroomssliced
1teaspoon garlicminced (add more if you want it a bit more garlicy)
1/4teaspoon garlic powder
1/4teaspoon dried basil
1/4teaspoon dried oregano
1/4teaspoon white pepper
1teaspoon vegan chicken stock base
1/2cup white wine
2cups cashew heavy cream
1cup dry fettuccine birds nest

flour breading

Instructions

Cook fettuicini

Cook the fettuccine according to the directions making sure you salt the water so it tastes like the sea, minus one minute. When draining save 1 cup of the starchy water for the cashew heavy cream. Cool and oil the fettucini. You will reheat this right before serving.

Cashew heavy cream

Soak the cashews for 20 minutes. Drain and rinse the cashews. Place in a blender or food processor and add the remainder of the ingredients for hte cream sauce and then puree until it forms a liquid. You may need to add some water if it is too thick. If you don’t have a good blender or processor you may need to strain the cream a couple of times and blend the chunks until it all becomes smooth.

Make the Cara Mia

Before cooking be sure all the ingredients are prepped and ready to go! This dish cooks fast!
Mix the ingredients for the flour breading in a shallow pan and then lightly coat the thawed Gardein pieces.
Start a pot with water boiling to reheat the cooked fettuccine. Heat up a saute pan on medium high. When hot add the 80/20 oil. When the oil is hot put in the vegan breasts and brown on one side.
When browned, flip the breasts to start browning on the other side. Add the minced garlic, garlic powder, dried oregano, basil, and white pepper. Also add the sliced mushrooms and cook until the mushrooms are cooked. You may need to place the Gardein pieces on top of the mushrooms if they brown early.
While the mushrooms are browning put the vegan chicken base in the white wine and make sure it is well disolved. When the mushrooms are done, add the wine and reduce by half.
Next add the vegan heavy cream you made earlier, artichoke hearts, green onions, and avocado. Mix well and let the cream reduce by half, stirring often. Remove from heat and reheat your fettucini. Next plate your yummy creation and garnish with a lemon slice and parsley if you want.

Recipe Notes