Vegan Baked Chicken, Potato, and Green Bean Casserole

February 22, 2018 — Leave a comment

Vegan Garlic Chicken and Potatoes

I am a garlic fanatic.

Being Italian and Spanish, I grew up eating many non-vegan dishes with garlic – meat sauce with spaghetti, pizza, meat stew, and garlic chicken, for example. Back then, I watched my mother create delicious garlic meals. I did not appreciate Mom’s cooking as much as I could have as a child, but now she is the inspiration behind most of my cooking – vegan style!

I also remember on a particular trip to Spain before I decided to live vegan, I discovered garlic chicken while visiting my cousins. I vowed to try that recipe once I had returned to the States, but somehow that never happened. Now, as a vegan, I have finally created my own version.

So, if you are a garlic lover like I am, and if you want a vegan version of garlic chicken and vegetables, look no further! Here is the recipe:

vegan / gluten-free / peanut-free / soy free

Ingredients:

2-3 potatoes, chopped

2-3 carrots, chopped

1 sweet potato, chopped

1 small onion, sliced

1 small green pepper, sliced

2 cups frozen green beans

5-6 garlic cloves, minced

1 package Beyond Meat Chicken Strips (9 oz.)

1 Tbsp. sea salt

1 Tbsp. Jamaican Jerk chicken seasoning (you can substitute any other spicy vegan chicken seasoning)

I Tbsp. Italian herb seasoning (oregano, parsley, thyme)

2-3 Tbsp. olive oil

Process:

  1. Prepare all vegetables. Mix all together with garlic, oil, and spices.
  2. Place in large cooking pot and bake covered for 45 minutes at 400 degrees. At 45 minutes, remove cover, stir, and bake for an additional 15 minutes, uncovered.
  3. During the last 15 minutes of baking, cook the chicken according to instructions on the package. Set aside.
  4. Once chicken and vegetables are done, add the chicken strips to the vegetable mix and stir them in. Serve over rice or noodles.

Enjoy!

© 2018, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

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