Mock Chicken with Mushrooms and Red Bell Pepper in Sherry Broth

In this recipe, mock chicken is sauteed with mushrooms and red bell pepper strips, and enhanced with a light but flavorful sherry broth.

For the photo above, I used Gardein Chick'n Scallopini, which is now available at more and more supermarkets around the U.S. This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets.

Vegans should be careful to choose a mock chicken product that is certified vegan, as some brands contain egg or dairy products.

RECIPE:

1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
2 tablespoons extra virgin olive oil
4-6 ounces fresh white mushrooms, sliced
1/2 of a small red bell pepper, seeded and cut into julienne slices
1 teaspoon paprika
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup dry sherry
1/2 cup vegetable broth

In a medium-size bowl, combine the flour, salt and pepper.

Toss the “chicken” portions in the seasoned flour.

In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add the "chicken" and cook until lightly browned on all sides. Remove the "chicken" from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet, along with the mushrooms, bell pepper slices, paprika, and tarragon. Saute over medium heat for 4-5 minutes, until the mushrooms are lightly golden.

Return the “chicken” to the skillet, and add the sherry and broth. Season with additional salt and pepper as desired. Simmer over medium to medium-high heat for about 5 minutes, until the sauce thickens slightly.

-- 2 servings

Mock Chicken in Puff Pastry Shells with Dijon-Cognac Cream Sauce

This is a variation on our recipe for Mock Chicken with Dijon-Cognac Cream Sauce. Here, instead of serving the sauce atop a mock chicken breast, we dice up the mock chicken, mix it with the sauce, and serve it in baked puff pastry shells.

Puff pastry shells can be found in the frozen food section of most supermarkets. They're a quick and easy way to turn almost any food into something beautiful and elegant.

RECIPE:

2 mock chicken breasts or 2 servings of unbreaded mock chicken patties or strips, thawed if frozen, cut into bite-size pieces
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
2 frozen puff pastry shells (1/3 of a 10-ounce package)
1/2 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the "chicken" from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

Meanwhile, bake the puff pastry shells according to the package directions.

Fill the puff pastry shells with the "chicken" mixture, sprinkle with the parsley, and serve immediately.

-- 2 servings

Mock Chicken Patties Parmesan

This recipe will appeal to meat lovers as well as vegetarians. The mock chicken patties, when cooked this way, will even fool people who don't realize that it's a meatless meal.

For this recipe, I like to use the frozen Morningstar Farms Original Chik Patties or Boca Original Chik'N Patties. If you have another breaded mock chicken patty that you prefer, go ahead and use it!

RECIPE:

1 1/2 cups Classic Marinara Sauce or your favorite plain red pasta sauce, divided
2 vegetarian breaded "chicken" patties
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, plus additional for serving, if desired
1 tablespoon chopped fresh parsley (optional)

Heat oven to 350 degrees Fahrenheit.

In a small saucepan, heat the marinara sauce over medium-low heat until it is warm but not boiling.

Meanwhile, if using frozen "chicken" patties, place them on a microwave-safe plate and microwave for half the cooking time specified in the package directions (1 to 1 1/2 minutes) to thaw.

Spread 1 cup of the marinara sauce in an oven-proof baking dish or pan. Top with the "chicken" patties. Pour the remaining sauce over the "chicken" patties.

Sprinkle the mozzarella evenly over the two "chicken" patties, and then sprinkle with the Parmesan.

Cover and bake for 15 minutes.

Uncover and bake for another 5-10 minutes, until the sauce is bubbly and the cheese is melted.

Sprinkle with the parsley, if using.

Serve with additional Parmesan for topping, as desired.

-- 2 servings

Crepes with Creamy Dijon-Cognac Mock Chicken

This is a variation on our recipe for Mock Chicken with Dijon-Cognac Cream Sauce. Here, instead of serving the sauce atop a mock chicken breast, we dice up the mock chicken, mix it with the sauce, and wrap it in savory homemade crepes.

Making the crepes ahead of time helps this dish come together surprisingly quickly and easily.

RECIPE:

2 mock chicken breast portions or 2 servings of unbreaded mock chicken patties or strips, thawed if frozen, cut into bite-size pieces
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
4 Basic Skillet Crepe Shells
1/2 tablespoon chopped fresh parsley

Preheat oven to 350 degrees Fahrenheit.

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the “chicken” from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

In a baking dish or pan, fill the crepes with "chicken" mixture. Fold each side over to enclose the filling.

Cover and bake for 10-15 minutes, until the crepe filling is bubbly.

Transfer to serving plates and sprinkle with the parsley.

-- 2 servings (2 crepes per serving)

Mock Chicken with Mushrooms and Grapes

This recipe was inspired by a chicken dish I enjoyed at a fine restaurant many years ago when I was an omnivore. I created my own version and veganized it by using mock chicken breasts and no butter. As it turns out, there's nothing missing here.

I like to serve this with a green vegetable and some steamed brown rice.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil, divided
1 tablespoon minced shallot
3/4 cup sliced white mushrooms
1 cup dry white wine
1/2 cup mock chicken broth (such as Imagine No-Chicken broth) or vegetable broth
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
1/3 cup seedless red grapes, halved

Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.

Heat 1 tablespoon of the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.

Add the remaining 2 tablespoons of olive oil to the same skillet, along with the shallots, mushrooms, and salt and pepper to taste. Saute over medium to medium-high heat for 2-3 minutes, until the shallots are soft and the mushrooms are lightly golden. Remove the shallot-mushroom mixture from the skillet and set aside.

Add the wine, broth, and tarragon to the same skillet, increase heat to high, and reduce the liquid by half.

Return the "chicken" and the shallot mushroom to the skillet. Add the grapes, along with additional salt and pepper as needed.

Saute over medium heat for 2-3 minutes, until the sauce is slightly thickened.

Spoon the mushrooms, grapes, and sauce over the "chicken", and serve.

-- 2 servings

Mock Chicken with Dijon-Cognac Cream Sauce

This was adapted (and vegetarianized) from a chicken recipe in The Frog/Commissary Cookbook, which features recipes from some restaurants here in Philadelphia that were very popular during the city's restaurant renaissance of the 1970s and 1980s.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

The original recipe calls for brandy, but I prefer the fuller flavor of a good cognac. You can substitute brandy for the cognac if you wish, and it will still be good.

I like to serve this recipe with our Broccoli in Shallot Butter, as shown in the photo above, and perhaps some rice.

RECIPE:

2 mock chicken breast portions or 2 servings of unbreaded mock chicken patties or tenders, thawed if frozen
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the "chicken" from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

Transfer the "chicken" to serving plates. Top with the sauce, sprinkle with the parsley, and serve.

-- 2 servings

Mock Chicken Marsala with Mushrooms

Since becoming a vegetarian, I've been adapting many of my favorite old chicken recipes to use mock chicken products, which these days are readily available in many supermarkets and health food stores.

Here is my version of a meatless "Chicken" Marsala.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

Vegans need only substitute vegan margarine for the butter and ensure that the mock chicken does not contain eggs or other non-vegan ingredients.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter (or vegan margarine for a vegan version)
1 1/2 cup fresh white mushrooms, sliced (or more, if desired)
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.

Heat the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.

Add the butter or margarine to the skillet along with the mushrooms. Saute over medium heat for 4-5 minutes, until cooked.

Return the "chicken" to the skillet. Add the Marsala.

Simmer over medium heat, stirring occasionally, for about 5 minutes, until the sauce thickens.

Sprinkle with the parsley, and serve.

-- 2 servings

Crepes with Creamy Mock Chicken, Mushrooms, and Gruyere

These elegant and delicious crepes were inspired by a recipe by Mable Hoffman in her book Crepe Cookery. The original recipe, however, uses real chicken and chicken broth. I vegetarianized it and, as always, made other changes to reflect my own personal style.

Serve with a green vegetable or a tossed salad for a balanced meal.

RECIPE:

2 tablespoons butter, divided
1 cup chicken-style seitan, or other non-breaded mock chicken product, thawed if frozen, diced
1 cup fresh white mushrooms, sliced
2 tablespoons quick-mixing flour (such as Wondra), or sifted all-purpose flour
1 cup mock chicken broth (such as Imagine No-Chicken broth)
Salt and freshly ground black pepper to taste
1 egg yolk, beaten
1/4 cup heavy cream
6 to 8 Basic Skillet Crepe Shells
1/4 cup shredded Gruyere cheese
1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees Fahrenheit.

In a medium skillet, melt 1 tablespoon of the butter over medium to medium-high heat. Add the seitan, and saute until the seitan is lightly golden. Remove the seitan from the skillet and set aside.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the mushrooms, and sautee over medium to medium-high heat for 3-4 minutes, until soft. Remove the mushrooms from the skillet, leaving any butter and mushroom juices in the skillet. Set the mushrooms aside.

Whisk the flour into the pan juices, and then slowly whisk in the broth, salt, and pepper. (Go easy on the salt, as the broth is salty.) Whisk over medium heat for about 2 minutes, until thickened. Lower heat to medium-low.

In a small bowl, mix the egg yolk and cream. Stir 1 tablespoon of the broth mixture into the egg yolk mixture. Then whisk the egg yolk mixture into the skillet.

Add the seitan and mushrooms back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors.

In a baking dish or pan, fill the crepes with seitan-mushroom mixture. Fold each side over to enclose the filling. Sprinkle with the Gruyere.

Cover and bake for 20 minutes, until the cheese is melted and the crepe filling is bubbly.

Uncover and bake for an additional 5 minutes, until the cheese is lightly golden.

Transfer to serving plates and sprinkle with the parsley.

-- 3-4 servings (2 crepes per serving)

Creamy Tarragon Mock Chicken and Mushrooms in Puff Pastry Shells

This recipe looks and tastes very fancy, but is relatively easy to make using frozen puff pastry shells. Serve alone as an appetizer, or enjoy with a green or orange vegetable and tossed salad for a full, balanced meal.

Chicken-style seitan is seasoned so that it has a flavor and consistency reminiscent of cooked dark-meat chicken. It's a great substitute for chopped, cooked chicken in recipes, and I love to use it in this recipe. If you cannot find the seitan, just dice up your favorite unbreaded mock-chicken breasts, patties, or tenders.

RECIPE:

2 tablespoons butter, divided
1 cup chicken-style seitan, or other non-breaded mock chicken product, thawed if frozen, diced
1 cup fresh white mushrooms, sliced
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
2 tablespoons quick-mixing flour (such as Wondra), or sifted all-purpose flour
1 cup mock chicken broth (such as Imagine No-Chicken broth)
Salt and freshly ground black pepper to taste
1 egg yolk, beaten
1/4 cup heavy cream
6 frozen puff pastry shells (1 10-ounce package)

In a medium skillet, melt 1 tablespoon of the butter over medium to medium-high heat. Add the seitan, and saute until the seitan is lightly golden. Remove the seitan from the skillet and set aside.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the mushrooms and tarragon, and sautee over medium to medium-high heat for 3-4 minutes, until the mushrooms are soft. Remove the mushrooms from the skillet, leaving any butter and mushroom juices in the skillet. Set the mushrooms aside.

Whisk the flour into the pan juices, and then slowly whisk in the broth, salt, and pepper. Whisk over medium heat for about 2 minutes, until thickened. Lower heat to medium-low.

In a small bowl, mix the egg yolk and cream. Stir 1 tablespoon of the broth mixture into the egg yolk mixture. Then whisk the egg yolk mixture into the skillet.

Add the seitan and mushrooms back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to heat through and blend the flavors.

Meanwhile, bake the puff pastry shells according to the package directions.

Fill the puff pastry shells with the seitan-mushroom mixture, and serve immediately.

-- 3 entree servings or 6 appetizer servings

Mock Chicken Piccata with Mushrooms

With the increasing availability of mock chicken products in supermarkets and health food stores, you can adapt regular chicken recipes to use the meat-free alternatives.

Here is my version of a meatless "Chicken" Piccata.

For the photo above, I used Gardein Chick'n Scallopini, which I found in the frozen food section at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

Vegans need only substitute vegan margarine for the butter and ensure that the mock chicken does not contain eggs or other non-vegan ingredients.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil, divided
1 small shallot, minced
4-6 ounces fresh white mushrooms, sliced
1 tablespoon brine-packed capers, drained
3/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon butter (or vegan margarine for a vegan version)
2 tablespoons chopped fresh parsley, divided

Mix flour, salt, and pepper. Toss the "chicken" breasts in the flour mixture to coat them thoroughly.

In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add the "chicken" and cook until lightly browned on all sides. Remove the "chicken" from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet and saute the shallots and mushrooms until soft.

Add the capers and saute for 1 minute.

Add the white wine and lemon juice and reduce by half.

Return the "chicken" to the skillet and simmer for 2 to 3 minutes.

Stir in the butter and 1 tablespoon of the parsley, and simmer for 2 minutes.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 2 servings