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Pine Nut and Basil Seared Mock Chicken with Lobster Mushroom Beurre Blanc

This recipe uses a high-protein faux chicken breast that is a great transitional option for people new to vegan cuisine. It has a roasted pine nut crust to add crunchiness and flavour to the breast.

Ingredients

Pine Nut and Basil Seared Mock Chicken with Lobster Substitute Mushroom Beurre BlancBraised kale
Roasted new potatoes

For the mock chicken:
1 toasted cup pine nuts
1 cup unbleached all purpose flour
5 large basil leaves, cut into long, thin strips (chiffonade)
2 mock chicken breasts, thawed

For the lobster mushroom beurre blanc:
1 tsp olive oil
2 minced shallots
30g lobster mushrooms, cut into small cubes (brunoise)
½ cup dry white wine
½ cup regular cashew nut cream
2 Tbsp nutritional yeast flakes
8 Tbsp vegan butter/margarine, cut into tablespoon sized pieces
Juice of 1 lemon
1 Tbsp minced chives
Freshly ground black pepper
Salt

Cooking Instructions

For the mock chicken:
  • Preheat the oven to 95°C. In a food processor, pulse the pine nuts, flour and basil. Transfer to a shallow bowl or plate.
  • Flatten the chicken breasts with your hand to 12 mm thick. Season each side with salt and pepper to taste, then press each side into the pine nut mixture.
  • Place a large sauté pan over medium heat. Sprinkle the bottom of the pan with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
  • Place the breasts in the pan and cook them until golden brown - about 2 minutes on each side. Remove and place on a wire rack set over a paper towel-lined baking sheet. Then put in the oven to keep warm while you make the sauce.
For the lobster mushroom beurre blanc:
  • Place a large sauté pan over medium heat. Sprinkle the buttom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
  • Reduce the heat to low. Add the shallots and sauté until translucent but not browned (2 to 3 minutes). Add the mushrooms and sauté for 2 minutes. Add the wine and cook until reduced by half. Add the cashew cream and continue to cook for 5 minutes, then whisk in the nutritional yeast.
  • Remove from the heat. Whisk in the vegan butter one tablespoon at a time, then stir in the lemon juice and chives. Season with salt and pepper to taste.
Assembling the dish:
  • Place portions of the braised kale and roasted new potatoes on serving plates and top with a mock chicken breast. Spoon the beurre blanc sauce over the breasts and drizzle a few drops around the edge of plate.
  • Garnish with ground black pepper.
  • Serve with braised kale and new potatoes.
Serves 2 people

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