Vegan Chicken Sorrentino

Name: Vegan Chicken Sorrentino
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 4 thin vegan chicken cutlets, 1 small eggplant, 1 14 ounce can plum tomatoes, 4 slices vegan prosciutto, 1/2 cup grated vegan fontina cheese, 1/4 cup grated vegan parmigiano reggiano, 1/4 cup marsala wine, 1/4 cup diced onion, 2 cloves chopped garlic, 1 cup vegetable stock, 1/2 cup olive oil, 6 Tbsp vegan butter, 1 cup gluten-free flour, 1 tsp kosher salt, 1/2 tsp black pepper.

A plant-based twist on the classic Chicken Sorrentino, featuring eggplant, vegan chicken, and dairy-free cheese, all baked in a rich tomato and wine sauce.

Allergens: none declared by this recipe.

Details

Author: CuisineSavvy
Cuisine: Italian
Course: Main Course
Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Diet: Vegan
Categories:#Vegan #Italian #Gluten-Free Option

Nutritional Values

This vegan version of Chicken Sorrentino is rich in plant-based protein and fiber while keeping saturated fats low. The use of eggplant and a variety of vegan cheeses adds both flavor and nutritional value.

Nutrient	Amount	% Daily Value
Calories	350 kcal	--
Total Fat	20 g	26%
Saturated Fat	3 g	15%
Sodium	450 mg	20%
Dietary Fiber	5 g	18%
Total Sugars	4 g	--
Protein	12 g	24%

Ingredients

4 thin vegan chicken cutlets, 1 small eggplant, 1 14 ounce can plum tomatoes, 4 slices vegan prosciutto, 1/2 cup grated vegan fontina cheese, 1/4 cup grated vegan parmigiano reggiano, 1/4 cup marsala wine, 1/4 cup diced onion, 2 cloves chopped garlic, 1 cup vegetable stock, 1/2 cup olive oil, 6 Tbsp vegan butter, 1 cup gluten-free flour, 1 tsp kosher salt, 1/2 tsp black pepper.

Vegan Chicken Sorrentino

A plant-based twist on the classic Chicken Sorrentino, featuring eggplant, vegan chicken, and dairy-free cheese, all baked in a rich tomato and wine sauce.

Ingredients
[ ] 4 thin vegan chicken cutlets, 1 small eggplant, 1 14 ounce can plum tomatoes, 4 slices vegan prosciutto, 1/2 cup grated vegan fontina cheese, 1/4 cup grated vegan parmigiano reggiano, 1/4 cup marsala wine, 1/4 cup diced onion, 2 cloves chopped garlic, 1 cup vegetable stock, 1/2 cup olive oil, 6 Tbsp vegan butter, 1 cup gluten-free flour, 1 tsp kosher salt, 1/2 tsp black pepper.

Instructions
[ ] 1. Preheat oven to 375\u00b0F (190\u00b0C). Slice the eggplant and sprinkle with salt to remove excess moisture. Pat dry after 10 minutes.
[ ] 2. In a large skillet, heat olive oil over medium heat. Saut\u00e9 the eggplant slices until golden brown on both sides. Remove and set aside.
[ ] 3. In the same skillet, add vegan butter and saut\u00e9 the diced onion and chopped garlic until translucent.
[ ] 4. Add the marsala wine, stirring to deglaze the pan. Add the plum tomatoes and vegetable stock. Season with salt and pepper. Simmer for 10 minutes.
[ ] 5. In a baking dish, layer the vegan chicken cutlets, eggplant slices, and vegan prosciutto. Pour the tomato sauce over the layers.
[ ] 6. Top with grated vegan fontina and parmigiano reggiano. Bake for 25-30 minutes until the cheese is melted and bubbly.
[ ] 7. Serve hot, garnished with fresh basil if desired.
[ ] 8. # Where To Buy Vegan Chicken Cutlets #
[ ] 9. vegan chicken cutlet (uk): https://www.ocado.com/products/the-vegetarian-butcher-impeckable-vegan-chicken-breast-627674011
[ ] 10. vegan chiecken cutlet (us): https://www.thebetterhealthstore.com/catalog/product/view/id/53519/beyond-meat-beyond-chicken-plant-based-breaded-tenders-8-oz

https://www.cuisinesavvy.com/recipe/vegan-chicken-sorrentino

External Recipes

Easy Vegan Chicken Cutlet Sandwich (Health Score: 75)

HealthScore: 78

A well-balanced dish with plant-based proteins and healthy fats. The use of whole ingredients and minimal processed components boosts its health score.