Vegan Chick'n & Stuffing Casserole

 

INGREDIENTS:

(Filling)

1 (10oz) package vegan Chick'n strips 

Olive oil

3 Tbsp vegan butter

3 Tbsp AP Flour 

3 cups unsweetened plant milk

1 Tbsp vegan Chick'n broth base

1/2 tsp turmeric

1 tsp garlic powder 

1 tsp onion powder 

1 Tbsp parsley 

1 tsp rotisserie chicken seasoning 

Salt & Pepper 

2 (15 oz) cans of mixed vegetables, drained well

(Topping)

1 (6oz) box stuffing 

1 1/2 cups vegetable broth

1/4 cup of vegan butter

2 tsp. Italian seasoning 

METHOD: 

1. Preheat oven to 400°

2. Brown your vegan Chick'n strips. Cut into bite sized pieces. Set aside. 

3. Over medium heat, create a roux using 3 Tbsp of vegan butter and 3 Tbsp of all purpose flour. 

4. Add plant milk, vegan chicken broth base, garlic powder, onion powder, parsley, rotisserie chicken seasoning, salt & pepper to your roux. Use a whisk to combine and prevent lumps. Allow to come to a boil to reach desired thickness. Remove from heat. 

5. Boil your vegetables broth and 1/4 cup of butter over medium heat. Pour over your Stuffing. Add Italian seasoning to stir to combine. 

6. In a larger mixing bowl, combine vegan Chick'n strips, broth mixture, and 2 cans of mixed vegetables. 

7. Pour the mixture into a greased Casserole dish and top with the prepared Stuffing. 

8. Bake for 25 minutes,  until Stuffing is browned. 

Serves 4-6.