Categories: Saturday Snackdown

Erin Riley-Carrasco Teaches Us A Tender And Juicy Lemon Vegan Chicken Recipe with Mushroom Sauce! #SaturdaySnackdown

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Published On: April 20, 2018
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On today’s #SaturdaySnackdown Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 shares her delicious recipe of Lemon Vegan Chicken w/ Mushroom Sauce. #janeunchained
JaneUchained.com
VEGAN Lemon Chicken with Mushroom Sauce
Lemon Chicken
2 defrosted packages (4 patties per pack) Gardein’s Meat Free Chik’n Scallopini Patties 
Ripple Pea Plant Based Milk
Whole Wheat Flour
Corn Meal
Vegan Butter 
Lemon
Mushroom Sauce
2 packages mushrooms
Vegan Butter
Ripple Pea Plant Based Milk
Liquid Aminos
Soy Sauce or Tamari
To accompany: brown rice and organic broccoli
Lemon chicken:
Dip each patty in “Ripple” Pea Plant Based Milk and then roll in mixture of whole wheat flour and corn meal (75% corn meal to 25% flour)
Saute in vegan butter (either Miyokos or Earth Balance). They cook quickly! Squeeze lemon over the chicken patties when they become crispy and are almost done.
Mushroom sauce:
Saute 2 packages mushrooms in the vegan butter. Pour in the Ripple Pea Plant Based Milk, Liquid Aminos, Soy Sauce or Tamari, and a little whole wheat flour for thickening. As you are stirring, add in the Pea Milk and Flour to get consistency desired. Add brown rice and organic broccoli.
ENJOY!

 

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About the Author: Jane Velez-Mitchell

Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.
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