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Vegan Lemon Chicken Casserole

First attempt. And it turned out to be great. The vegan pieces soak up the marinade so well, they taste almost like they are drenched with lemon juice. Serve this Vegan Lemon Chicken Casserole with Sister of My Heart or with garden salad or perhaps with rice.

1 pack The Redwood Vegideli Gourmet Meat Free Chicken Style Pieces
1 tbsp fresh rosemary leaves
1 large garlic clove, crushed
1 spring onion, finely chopped
Juice and grated rind of 1 lemon
1 tbsp vegetable oil of your choice (I used corn oil)

• In a bowl, combine rosemary, garlic, spring onion and lemon rind and juice. Whisk in the vegetable oil, then pour over the vegan chicken pieces. Leave to marinate for two hours.
• Preheat the oven to 150°C. My oven is brutal; if yours is not then try 180°C.
• Transfer the marinated vegan chicken pieces on a baking tray and bake 25 minutes or until the pieces are heated through and the sauce is thickened.

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