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
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
- Prepare all vegetables. Mix all together with garlic, oil, and spices.
- 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.
- During the last 15 minutes of baking, cook the chicken according to instructions on the package. Set aside.
- Once chicken and vegetables are done, add the chicken strips to the vegetable mix and stir them in. Serve over rice or noodles.
© 2018, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals