Soy Tempeh Parmigiana

Serves 2 to 4

  • Vegilante traditional soy tempeh
  • 4 cups water
  • 2 Tbsp chicken seasoning
  • 1/2 cup panko
  • 3 Tbsp extra virgin olive oil
  • 1 jar of PC Organic Tomato and Basil pasta sauce (or your favorite tomato sauce)
  • Herb vozza from Black Sheep Vegan Cheeze (or your favourite vegan mozzarella)
  • Favourite pasta
  • Salt and pepper

Lay down your piece of thawed traditional soy tempeh on a cutting board and slice horizontally across the whole block. After this slice in half to end up with 4 equal square pieces of tempeh.

Bring the water to a boil, add chicken seasoning and let simmer on medium-low setting. Add the soy tempeh to the simmering broth and let it simmer for 10 minutes. Remove tempeh from broth and set aside.

Cover each piece of tempeh with panko. Warm up a skillet and add the oil, fry each piece on both sides until golden brown.

Line a pan with parchment paper and bake the tempeh at 350° F for 10 minutes. After the panko wrapped tempeh pieces have cooked for 10 minutes pour 1/4 cup of tomato sauce on each piece and cover with cheese. Bake until cheese is melted. Serve along your favourite pasta tossed in extra virgin olive oil with salt and pepper.

Recipes by Planty of Nosh, let us know how you did by tagging us at @wearevegilante and @plantyofnoshkelowna!