1/4 cup margarine (we use Earth Balance)
1/2 yellow onion, chopped
2 cloves garlic, finely chopped or minced
1 can (15 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
1 cup mushrooms, sliced
2 tablespoons basil, divided
2 tablespoons parsley, divided
1 teaspoon chili powder, optional
2 slices, ripped into smaller pieces (we used whole wheat)
1 tablespoon garlic powder
1 box (about 10 ounces) chik'n fillets (I like Gardein)
non dairy milk, if needed
1/2 pound pasta (we used angel hair)
2 tablespoons olive oil or cooking spray
vegan parmesan or nutritional yeast, if desired
1. Preheat oven to 350 degrees F. In a saucepan, melt margarine over medium heat and add onion, saute until translucent. Add chopped garlic and saute until aromatic. Add diced tomatoes, tomato sauce, mushrooms, and 1 tablespoon of each divided herb (add more to your taste, or try a teaspoon of chile powder for a kick). Reduce heat and simmer covered, stirring occasionally.
2. In a food processor, add bread, garlic powder, and remaining herbs; process until bread has reached a consistency of coarse sand. Empty into a dish or onto a plate and add chik'n fillets. Press fillets down into the bread crumbs on each side and give a little shake to release loose crumbs. The flilets come in their own oil coating, but if using a different meat substitute lacking moisture, dip into soymilk before dipping into bread crumbs.
3. Start pasta. In a pan, heat olive oil or cooking spray and add flilets. Cook on each side over medium heat for 4 minutes or until breading is browned. In a 9x13" baking pan coated with cooking spray or oil, add noodles and place filets on top. Cover in sauce and sprinkle your favorite vegan 'parmesan' or nutritional yeast on top if desired. Bake for 20 minutes and serve.
Love this with field greens and my favorite vegan Italian bread.
Source of recipe: Came up with this recipe last night with my husband and was impressed! Inspired by my mom's non-vegan version.