Shredded mock “chicken” along with red onion, peppers and pasta, stirred through a fajita spiced pasta sauce. If you’re in the UK Iceland have a great range of vegan food. I used their no chick strips, they’re great for any recipe that calls for chicken pieces. The packet looks like this
Yield; Four-six servings Cook time; 30 minutes
You’ll need;
- One tablespoon oil
- One red onion, thinly sliced
- Two peppers, deseeded and thinly sliced
- Two cloves of garlic, minced
- 320g/11oz mock chicken
- One 400g/14oz tin of chopped tomatoes, blended until smooth for a smoother sauce
- 200ml passata
- Spice mix; One teaspoon of the following; ground cumin, smoked paprika, chilli powder. Half a teaspoon of cayenne pepper. Salt and black pepper to taste
- 300g/10.5oz (dry weight) penne
Method;
- Add the oil into a frying pan over a medium heat. Once it’s warmed up, add the garlic
- Cook the garlic for a minute or two, then add the onion and pepper. Give them five minutes to start to soften
- Next, add the mock chicken, give it a good stir through to combine
- Allow the “chicken” and vegetables to cook for another ten minutes or so, then sprinkle over the spice mix and give it another good stir. Then pour over the blended chopped tomatoes and passata. Cover with a lid and allow it to cook for another 15 minutes
While it’s cooking, boil the pasta as per the instructions on the pack - Five minutes before the pasta is done, take two forks and shred the chicken, then give it a good stir
- Once the pasta is cooked, drain away the water then stir it through the sauce until evenly distributed. Now it’s ready to serve
Bethany's Vegan Kitchen 