One-Hour Chewy Dutch Oven Aromatic Italian Vegan Chicken
This hearty, one-pot vegan chicken dish simmers in a Dutch oven with aromatic Italian herbs and vegetables, delivering a chewy texture and deep flavor in just one hour. It's a comforting, plant-based main course perfect for a family dinner.
Ingredients
Ingredients
- 1 lb vegan chicken strips thawed if frozen
- 2 tbsp olive oil
- 1 cup yellow onion diced
- 3 clove garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red pepper flakes optional for heat
- 1 cup vegetable broth low sodium
- 1 can crushed tomatoes 14 oz can
- 1 tbsp nutritional yeast for umami
- 1 tsp salt or to taste
- 0.5 tsp black pepper
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: The dish can be prepared fully and stored, then reheated. For best texture, avoid freezing as the vegan chicken may become soggy. Substitutions: Use any brand of vegan chicken strips; if unavailable, substitute with extra-firm tofu cubes pressed and torn for a chewy texture. Add 1 cup of sliced mushrooms or bell peppers for extra vegetables. Serving Suggestions: Serve over cooked pasta, quinoa, or with crusty bread to soak up the sauce. Garnish with fresh basil leaves.