VEGAN CHICKEN ALFREDO DIP W/ LASAGNA CHIPS [AS SEEN ON TASTY] PERFECT SNACK FOR A SUPER BOWL PARTY

#tastybuzzfeed #vegansuperbowlfood #vegandips

INSPIRED BY A RECIPE THAT I SAW ON TASTY (one of my favorite sites for inspiration). Hope you enjoy!!

instructions start @ 0:58

Ingredients (makes 4 breasts)

Breast:

1 20oz can Jackfruit in brine
3/4 cup of vegetable broth
1 TB chickpea flour (garbanzo flour) mixed with 2 TB water
1/4 cup vital wheat gluten
1 tsp nutritional yeast
1/2 tsp each of salt, onion powder, black pepper & smoked paprika
1/2 tsp liquid smoke

Marinade:

2 TB oil
2 TB ketchup
1/2 TB maple syrup
1/4 tsp each of garlic powder, chilli powder, smoked paprika & salt

Alfredo sauce:

1 cup Cashew Cream
***1/2 cup raw cashews soaked overnight in cool water at room temp OR quick soak in HOT water for 2 hours (drain and rinse). Place rinsed nuts into a blender and add a 1 cup of fresh cold water, BLEND until smooth and then STRAIN cashew heavy cream into a bowl.***

1/4 cup vegan butter (I use Melt or Earth Balance soy-free)

2 garlic cloves, crushed

1.5 cups of vegan Parmesan cheese (I use Follow Your Heart)

1/4 tsp each of garlic powder, onion powder, black pepper & salt

Lasagna Chips & additional items

1/2 a box of lasagna noodles, cooked to package instructions, drained and PAT DRY

2 tsp oregano

8 oz vegan cream cheese at room temperature (I use Daiya)

1.5 cups vegan shredded mozzarella (I use Daiya) DIVIDED

1/2 cup of vegan Parmesan cheese (I use Follow Your Heart) DIVIDED***

Oil for frying and cooking spray for pan

*** For the 1/4 cup of parmesan that you are going to sprinkle on top of your dip, it’s best to place it in a blender and do a quick blend so the cheese is “sprinkle-like” for a topping.
Prep for chicken breasts

Pre heat oven at 350

Rinse the jackfruit. Cut off the hard edges of the jackfruit flesh. Squeeze the jackfruit flesh, so the brine comes out.

Bring the vegetable stock to a boil in a large pot. Add the jackfruit and let it simmer for about 7 minutes. Open pot and use a fork to “shred” the jackfruit. Place lid back on and cook for another 7 minutes or until the jackfruit has fallen apart and all the stock is absorbed. Remove from heat and let it cool off.

Mix the vital wheat gluten with the nutritional yeast, salt, black pepper, smoked paprika and onion powder.

Add the liquid smoke and the chickpea flour batter into the jackfruit.

Gradually sprinkle and knead the vital wheat gluten mixture into the jackfruit.

Place dough on cutting board, flatten and shape into a rectangle-like shape.

Cut dough into 4 parts

Stir together all ingredients for the marinade. Brush the breast with the marinade on one side, place marinaded side down unto a sprayed sheet pan, brush the other side with the marinade.

Bake for 30 minutes. Turn over and bake for another 20-30 minutes until the a desired baked brown color is achieved.

Cool breasts, then cut into cubes, set aside in a bowl.

Prep for dip

Preheat the oven to 350°F.

Melt butter, add cashew cream, garlic, 1.5 cups parmesan & seasonings. Stir until cheese melts and it is a sauce consistency.

Add cream cheese, 1 cup mozzarella, 1/4 cup parmesan and alfredo sauce to breasts, stir to incorporate.

Pour into sprayed baking dish, top with remainder of mozzarella and parmesan.

Bake the dip for 25 minutes, until the cheese is melted and bubbling. Turn the oven to broil and broil the dip for 2 minutes, until the cheese is browned on top.

Prep for chips

Heat the oil in a large skillet over medium-high heat until it reaches 350°F. Line a baking sheet with paper towels and place a wire rack on top. Set aside.

Make sure the lasagna noodles are very dry, then cut into small triangles.

Working in batches, fry the noodle triangles in the hot oil until golden brown, about 2 minutes. Use a slotted spoon to transfer to the prepared baking sheet to drain. Sprinkle all over with the salt, 1/4 cup parmesan, and the oregano.

Serve the dip warm with the lasagna chips…Enjoy!

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Видео VEGAN CHICKEN ALFREDO DIP W/ LASAGNA CHIPS [AS SEEN ON TASTY] PERFECT SNACK FOR A SUPER BOWL PARTY канала Insatiable Vegan