This garden-inspired vegan chicken recipe is hearty, savory, and packed with fresh vegetables, herbs, and plant-based protein. It has the comfort of a classic chicken-style dish, but every bite is fully vegan, colorful, and nourishing.
Why You’ll Love This Recipe
You’ll love this recipe because it is comforting without feeling heavy. The vegan chicken pieces soak up a rich, herb-filled sauce while vegetables add freshness, color, and texture. It is easy enough for a weeknight dinner but flavorful enough to serve to guests.
This dish is also flexible. You can serve it over rice, mashed potatoes, pasta, couscous, or with warm bread. It uses simple ingredients and turns them into a cozy, garden-style meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
12 ounces vegan chicken strips or chunks
1 small yellow onion, diced
3 garlic cloves, minced
1 medium carrot, thinly sliced
1 small zucchini, chopped
1 red bell pepper, diced
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
1 cup vegetable broth
1/2 cup unsweetened coconut milk or oat cream
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon cornstarch mixed with 2 tablespoons water, optional for thickening
Directions
Heat the olive oil in a large skillet over medium heat. Add the vegan chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until lightly golden. Remove them from the pan and set aside.
In the same skillet, add the diced onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the carrot, zucchini, bell pepper, and mushrooms. Cook for 6 to 8 minutes, stirring often, until the vegetables begin to soften but still keep some texture.
Stir in the tomato paste, thyme, parsley, oregano, smoked paprika, salt, and black pepper. Pour in the vegetable broth and coconut milk or oat cream. Mix well until the sauce becomes smooth and lightly creamy.
Return the vegan chicken to the skillet. Add the cherry tomatoes and simmer for 8 to 10 minutes. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another 2 minutes.
Turn off the heat and add the lemon juice and fresh parsley. Taste and adjust the seasoning if needed. Serve warm with your favorite side.
For a spicier version, add 1/4 teaspoon chili flakes or a pinch of cayenne pepper.
For a more Mediterranean flavor, add sliced olives, extra tomatoes, and a little fresh basil.
For a richer dish, use cashew cream instead of coconut milk or oat cream.
For extra protein, add chickpeas, white beans, or green peas during the last 5 minutes of cooking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium-low heat with a splash of vegetable broth or water to loosen the sauce. You can also microwave it in short intervals, stirring between each one.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use homemade vegan chicken?
Yes, homemade seitan-style or tofu-based vegan chicken works well in this recipe.
Can I make this recipe gluten-free?
Yes, use gluten-free vegan chicken or replace it with tofu, tempeh, or chickpeas.
Can I use frozen vegetables?
Yes, frozen mixed vegetables can be used. Add them directly to the skillet and cook until tender.
What can I serve with this dish?
It goes well with rice, pasta, mashed potatoes, quinoa, couscous, or crusty bread.
Can I make it oil-free?
Yes, sauté the vegetables in a little vegetable broth instead of olive oil.
Does it taste like chicken?
It has a savory chicken-style flavor, especially if your vegan chicken is well-seasoned, but it remains fully plant-based.
Can I add more herbs?
Yes, rosemary, basil, or fresh thyme are great additions.
Can I make it ahead?
Yes, the flavors become even better after resting, so it is a good make-ahead meal.
Can I use tomato sauce instead of tomato paste?
Yes, use 1/4 cup tomato sauce, but the final sauce may be slightly thinner.
How do I make the sauce creamier?
Add more oat cream, coconut milk, or a spoonful of blended cashews.
Conclusion
Vegan Chicken Grew Up In The Garden is a warm, satisfying dish filled with plant-based protein, colorful vegetables, and a creamy herb sauce. It is simple, wholesome, and easy to customize, making it a wonderful recipe for everyday dinners or relaxed family meals.
A hearty and comforting vegan dish made with plant-based chicken, colorful vegetables, and a creamy herb-infused sauce. This garden-inspired recipe is rich in flavor, nourishing, and perfect for cozy dinners.
Ingredients
2 tablespoons olive oil
12 ounces vegan chicken strips or chunks
1 small yellow onion, diced
3 garlic cloves, minced
1 medium carrot, thinly sliced
1 small zucchini, chopped
1 red bell pepper, diced
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
1 cup vegetable broth
1/2 cup unsweetened coconut milk or oat cream
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the vegan chicken pieces and cook for 4 to 5 minutes until lightly golden. Remove and set aside.
In the same skillet, add the diced onion and cook for 3 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the carrot, zucchini, bell pepper, and mushrooms. Cook for 6 to 8 minutes until the vegetables soften slightly.
Stir in the tomato paste, thyme, parsley, oregano, smoked paprika, salt, and black pepper.
Pour in the vegetable broth and coconut milk or oat cream. Stir until the sauce is smooth and creamy.
Return the vegan chicken to the skillet and add the cherry tomatoes.
Simmer for 8 to 10 minutes. If desired, stir in the cornstarch mixture to thicken the sauce and cook for another 2 minutes.
Remove from heat and stir in the lemon juice and fresh parsley.
Serve warm with rice, pasta, mashed potatoes, or bread.
Notes
Use tofu, tempeh, or chickpeas instead of vegan chicken if preferred.
Add chili flakes or cayenne pepper for extra heat.
Cashew cream can replace coconut milk for a richer sauce.
Frozen mixed vegetables work well in this recipe.
The dish can be made oil-free by sautéing vegetables in broth.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
