Meat-free ‘Chicken Parmigiana’


 2 Tbsp (30 ml) olive oil
 1 medium onion, chopped
 2 cloves garlic, finely chopped
 400 ml tomato passata
 ½ C (125 ml) water
 2 tsp (10 ml) brown sugar
 1 tsp (5 ml) dried oregano
 1 tsp (5 ml) dried thyme
 ½ tsp (2,5 ml) chilli flakes (optional)
 20 g flat leaf parsley, chopped
 Salt and pepper
 ¼ C (60 ml) pine nuts
 ¼ C (60 ml) sunflower seeds
 2 cloves garlic
 60 g fresh basil
 ½ C (125 ml) delicate-style olive oil or avocado oil
 Zest and juice of 1 lemon
 2 Tbsp (30 ml) nutritional yeast
 Salt and pepper
 2 x 320 g boxes Fry’s Chicken-style Burgers
 Vegan mozzarella cheese, grated



Set a medium sized pot over medium high-heat and heat the olive oil. Add the chopped onion and cook until it is translucent and has softened. Add the garlic and fry for a minute until fragrant.

Add the passata, water, brown sugar, oregano, thyme and chilli flakes (if you are using). Simmer for 15 minutes, then add the parsley and simmer for another 5 minutes or until thickened. Remove from heat and cover to keep warm.


Add all of the ingredients, except for the olive oil, to a food processor and use the pulse function to blitz to a paste. Turn on the food processor and stream in the oil to form the pesto. If you want the pesto to be a little runnier, simply add more oil.


Set your oven grill on full.5

Pop the Fry’s Family Chicken-style Burgers into the toaster and cook for 8 minutes each.

Put a layer of marinara sauce into a casserole dish; then place the burgers into the sauce, overlapping slightly to fill the dish. Add a little sauce to the top of each burger and then top with grated vegan mozzarella. Place the dish under the grill to melt the mozzarella. Once melted, remove from the oven and add dollops of basil pesto.

This meat-free Chicken Parm is delicious served on top of spaghetti or fettuccine, or with a side of your favourite green salad. Serve with extra pesto and remaining marinara sauce on the side.

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