Vegan Recipes

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

Braised 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

• 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.

• 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.

• 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.

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