Vegan Chicken Parmesan with Spaghetti Marinara

From An Opera Singer in the Kitchen

My husband likes chicken and I usually try to make a meal with chicken at least once a week, alternating with ground beef. I do this because he likes his meat even though he eats the meals I prepare with vegan meats or substitutes.

I decided to make this meal on an evening that usually is pressed for time because my husband has to go rehearsal, but I still wanted to make something delicious, but when I found out that his rehearsal was cancelled, I paced myself! I was excited! There is nothing like taking ones time when making breaded chicken.

While I thought of my husband's meal, I contemplated my dish. I remembered I had picked up a package of MATCH ground chicken at Whole Foods in Ann Arbor a while back and had not tried it yet. I had heard about the company though another fellow blogger, Kelly at Vegan Thyme. She had inspired me and I knew I had to try my hand at making something that I enjoyed eating before my vegan days.

When I started preparing my ingredients, I remembered the Chicken Parmesan my husband made ME last year using Emeril's seasonings. I knew immediately that I needed to use it for these 2 dishes. I started with my husband's chicken and butterflied the chicken breast and pounded it with a mallet. I prepared 3 different trays with flour/seasonings, buttermilk, and breadcrumbs. I dipped the chicken breast in the buttermilk, then the flour mixture and finally in the breadcrumbs and fried in coconut oil. Ryan could smell from the other room and quickly came in and told me how he was looking forward to dinner. Ha ha ha.

While his chicken was cooking, I washed MY hands and the trays and prepared the ingredients using the MATCH ground chicken. Since mine was a ground chicken, I added chopped parsley and 2 cloves of garlic and formed into two patties. Since there was plenty of mositure in the pattie I dipped the pattie in seasoned flour and then in the breadcrumbs. I set aside and cooked in another pan with coconut oil.

Meanwhile, I cooked up some spaghetti and marinara and plated the chicken and the vegan chicken on plates. They both looked spectacular! I was glad that this recipe turned out really well. Ryan took a taste of my chicken and told me it had a good flavor.

From An Opera Singer in the Kitchen

I look forward trying other MATCH products soon! I like creating new recipes for meals I use to eat before my vegan days.


Vegan Chicken Parmesan with Spaghetti Marinara

serves 2

1 cup MATCH's ground vegan chicken, thawed
1/2 cup chopped parsley
2 garlic cloves, minced
1/3 cup flour
3 tsp Emeril's Essence (recipe below)
1/2 cup finely ground breadcrumbs
1/2 cup Tropical Traditions Coconut Oil
1 cup cooked spaghetti
1/2 cup your favorite marinara ( I use Bertolli's Tomato and Basil)


Heat coconut oil in a medium saucepan over medium heat.

In a small bowl, combine the vegan chicken, parsley, and garlic cloves and mix well.

Form two patties and set aside.

Place breadcrumbs in a pie plate and flour and Essence in another pie plate.

Coat the vegan chicken in flour first, then in the breadcrumbs. Repeat with second pattie.

Cook in coconut oil for 10 to 15 minutes until lightly browned.

Serve over spaghetti and marinara and sprinkle with Vegan Parmesan cheese.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup