I’m of Italian descent and live in Bergen County, NJ. Now, if you’re from here (or watched The Sopranos), it will not shock you that at times, MY BLOOD CRIES OUT FOR CHICKEN PARM! I must have it – what’s a vegan to do?
The simplest solution is to put it together myself. Making a vegan chicken parm sandwich is more about acquisition and assembly rather than some great culinary performance.
WHAT YOU NEED:
-vegan bread
-vegan chicken
-vegan mozzarella cheese
-vegan tomato sauce
I think you’ll find that most bakery bread is vegan, but of course, consult the ingredients. My personal favorite base (although there are many options) is the Gardein Crispy Tenders. Bake these up, slice your bread and grab your sauce of choice. (Again, I think you’ll find MOST jarred sauce is vegan, but again, check the ingredients.) Tablespoon out some sauce onto the bread and spread it around, one tablespoon at a time.
Then drop your tenders on as pictured. Add sauce to the tenders.
Add your cheese as pictured. Daiya is my preferred mozzarella, but whatever you want to use is fine.
Now I personally complete this final step – melting the cheese – in the toaster oven. I leave the top out of the equation and put the bottom bread with tenders and mozz in the toaster oven on a baking sheet or tin foil. I find it easier to monitor the cheese this way. (It will probably take three or so minutes to melt.) You CAN do it in the oven, I just find this way EASIER. In the oven, I find I end up doing a lot of peekaboo cooking: constantly opening and closing the oven, which lets the heat out and makes the processes take longer.
Please let me know your results! If you have any tips or questions, I’d love to hear from you in the comments! HAPPY COOKING!
Bergen County NJ Vegan 