Vegetarian Spanish "chicken" With Peppers

READY IN: 25mins
Recipe by Sylvie Fortin

I previously posted the original recipe with real chicken. Our family became vegetarian after that recipe was posted, and we've been converting our favorite recipes into the vegetarian versions. We loved the vegetarian version of this recipe and decided to share it with the rest of the world. Hope you enjoy it as much as we do! For the vegetarian chicken, we use Worthington Vegetable Skallops. Although they are technically supposed to be a replacement for scallops, we like the color and texture of this as a chicken replacement. I've made it three times with perfect results each time. If you like your food a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds. We serve this on rice. This recipe is fully vegan.

Top Review by vegan mom

This was so flavorful. We used the Morningstar Farms Meal Starters Chick'n and it turned out great. Even our 3 year old enjoyed it.

Ingredients Nutrition

Directions

  1. In plastic bag, toss veggie chicken with flour to coat.
  2. In large nonstick skillet, heat the oil over medium high heat.
  3. Brown chicken on all sides, tossing often, for about 2 minutes per side.
  4. Transfer veggie chicken to a plate.
  5. Reduce heat to medium.
  6. Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
  7. Stir in wine and tomatoes.
  8. Nestle veggie chicken in sauce and bring to a boil.
  9. Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes.
  10. Sprinkle with parsley right before serving.

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