The Vegan Chicken Parma

As a vegan, I sometimes find myself saying “f*ck this, I want  a parma” and so after years of struggle, eat a parma I did do!!

I had never actually heard of a chicken parmigiana until I moved to Melbourne. Every pub in the Country here serves them, or a variety of parmas. The vegetarian (note: not always vegan) options will be made from eggplant and I hate that, just don’t bother. If you are going to eat something like a parma, put health on the backburner for a day!

I am not going to lie, there are a LOT of processed foods going on here. Gardein Scallopinis, Tofurky ham, Daiya Mozzarella and even breadcrumbs. Despite the “macros” being reasonably good – relatively low calories if served with a salad and a high protein count, this is definitely NOT a healthy dinner!

But as I say “f*ck this, I want a parma”

To veganise the parma, apart from the obvious chicken, cheese and ham replacements, I have taken out the parmesan from the breadcrumbs (not needed) and used a spicy cashew cream instead of the egg mix. It tastes exceptional and I will definitely make this again, just not regularly, I am still trying to be healthy!

Chicken Parma other

Serves 4

Nutritional Information:

  • Calories: 613
  • Fat: 33g
  • Sat Fat: 4.6g
  • Protein: 30.7g

Ingredients:

  • 8 Gardein Chick’n Scallopinis (2 packs), thawed in the fridge (or eggplant/aubergine  slices if you are a fool)
  • 1 ¼ cups raw cashews
  • Tabasco Sauce, loads
  • 2 cups plain flour
  • 2 cups breadcrumbs, recipe here (or store bought if you are fool)
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper
  • Olive oil for frying
  • 1 batch of versatile tomato sauce, recipe here (or store bought if you are fool)
  • 1 bag of vegan mozzarella (I use Daiya)
  • 1 packet of vegan Ham (I use Tofurky Hickory Smoked Ham)

Chicken Parma 2

Cook it:

  1. Preheat your oven to 200 degrees celsius
  2. Start by making your cashew cream. Boil the cashews in 2 cups water. As soon as the water starts to boil, remove from the heat and leave for an hour
  3. Once ready, drain the cashews, add to a blender with 1 ½ cups of water and blend for a few minutes, until a creamy texture has formed
  4. Transfer to a bowl and add as much tabasco sauce as your tastebuds can handle . Put in a wide bowl
  5. Put the flour in another bowl
  6. Mix the breadcrumbs, Italian Seasoning, garlic and onion powder and salt and pepper in another wide bowl, mix together
  7. Take 2 Scallopinis and mould them together using your hands. You can mash them together and then reform them. You are basically just wanting to double their size
  8. Once you have them looking like a large, flattened chicken breast, do the following with each ‘breast’, coat in flour and shake off the excess,  this will help the cashew cream to stick to it, so coat in the cream next and again, shake off any excess. Finally, lay the ‘breast’ in the breadcrumbs and turn over. Ensure every mm of surface area is covered in the breadcrumbs and shake off any excess. Repeat for each scallopini. Now stick a large frying pan on your stove, over a medium/heat  high heat
  9. Fry the Scallopinis for about 2-3 minutes, on each side. You want the bread crumbs to turn  golden, but not burnt
  10. Once all four have been fried, line a baking tray with baking paper and place the Scallopinis in it
  11. Coat each piece in tomato sauce on the top side
  12. Lay 1 or 2 pieces of vegan ham on next
  13. Then coat generously with vegan mozzarella
  14. Grind some fresh pepper on top and bake for about 10 minutes, until the mozzarella has melted. Be careful though because vegan cheese is weird! It may have melted but kept its shape and look like matchsticks
  15. Serve with a good portion of chips, a salad and a pint of beer
  16. Get it into ya

Recommended Tunes:

Eleven - howling book
Eleven “Howling Book”

I’m glad I gave up the concept of matching albums to food a while ago as with this, I would have gone with an Aussie pub band or even more clichéd, an Italian Australian Musician! Haha. Anyway, I have been listening to this album a LOT this week and is as far away from Aussie pub rock as you can imagine.

Eleven is basically made up of Alternative rock royalty and criminally, the majority of people on this planet don’t know who they are. They maybe know Jack Irons (Red Hot Chili Peppers and Pearl Jam) but not nearly enough people are aware of Alain Johannes (QOTSA, RHCP, Them Crooked Vultures, Desert Sessions etc). Alain is one of the Worlds finest guitar players and has a great rock voice too. Completing the lineup is the AMAZING Natascha Shneider (QOTSA and Alain’s wife) who sadly passed away in 2008.

This album is from 2003 and was so far ahead of it’s time, it is still a few years away from the rest of the World catching up!

Get it into ya ear balls.

Listen – but do yourself a favour and buy it on vinyl!!
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4 thoughts on “The Vegan Chicken Parma

  1. I’m from California, and I never heard of parmas until I moved to Boston Massachusetts! People here love chicken parms and eggplant parms! I never became a fan of the chicken, but I do love eggplant. If Daiya were healthier id totally slather it on some eggplant..

    Like

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