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–+ servings

Vegan Chicken Scarpariello

This vegan chicken scarpariello is a veganized version of an Italian-American dish. The sweet, vinegary, spicy pan sauce is beyond flavorful.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dinner
Servings 4 servings
Calories 414 kcal

Equipment

  • Large Sheet Pan

Ingredients
 
 

Roasted Potatoes

  • 7 baby potatoes sliced into third or quartered
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika

"Chicken" Scarpariello

  • 3 vegan sausages
  • 1 tablespoon light olive oil
  • 1 block 16 ounces super firm tofu
  • 10 garlic cloves
  • ¼ Vidalia onion
  • 1 bell pepper sliced
  • ¼ cup to ½ cup sliced cherry peppers in brine
  • 2 large lemons juiced
  • 2 cups vegan chicken broth
  • ½ cup white wine vinegar
  • 1 bundle fresh parsley chopped
  • Salt and black pepper

Instructions
 

  • Roast the potatoes: Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, salt, garlic powder, onion powder, and paprika. Spread on a baking sheet and roast for 25 minutes, until golden.
  • Cook the sausage: In a skillet over medium-high heat, sear vegan sausages for a few minutes on each side until browned.
  • Remove from pan (do not clean the pan, leave the browned bits for flavor).
  • Cook the tofu: Add a tablespoon of olive oil to the same pan. Break the tofu in pieces by hand, season with about ¼ teaspoon of salt, and cook over medium heat for 10 minutes, stirring occasionally until golden and crispy. Remove from pan.
  • Prep the veggies. Slice the bell pepper and onion. Leave the garlic cloves whole. If using sliced cherry peppers no need to do anything. If you are using whole cherry peppers then slice them.
  • In the same pan used to cook the vegan sausage and tofu, add broth, vinegar, and lemon juice.
  • Simmer for 5 minutes, scraping up the browned bits from the bottom.
  • Lower oven to 375°F (190°C).
  • On a large sheet pan, combine roasted potatoes (optional if you want them to stay crispy do not add them), vegan sausage, tofu, and veggies. You can slice the vegan sausage or leave it whole. Pour sauce evenly over everything.
  • Cover with foil and bake for 35 minutes.
  • Remove foil and bake uncovered for an additional 25 minutes until everything is tender and slightly caramelized.
  • Season with black pepper and garnish with fresh parsley before serving.

Video

Notes

  • Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
  • Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
  • For any questions you may have please refer to the FAQ above the recipe card.
  • For the vegan chicken broth I mix 1 tablespoon of the vegan chicken seasoning from Better than Bouillon with 2 cups of warm water. You can also just use vegetable broth.

Nutrition

Serving: 266gCalories: 414kcalCarbohydrates: 22.2gProtein: 29.5gFat: 21.6g
Keyword vegan chicken scarpariello
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