Creamy Chicken and Broccoli Skillet Lasagna (Vegan)
- Serves
- 4
- Cuisine
- American
Ingredients
- 4 tablespoons olive oil, (divided)
- 4 ounces dehydrated soy curls ((about 2 ½ cups))
- 3 teaspoons garlic powder, (divided)
- 2 teaspoons Italian seasoning, (divided)
- 2 teaspoons onion powder, (divided)
- 1 ½ teaspoons salt, (divided, plus more to taste)
- 1 ½ teaspoons fresh cracked pepper, (plus more to taste)
- 1 small yellow onion, (diced)
- 1 pound (16-ounces) broccoli crowns, stems and florets separated and divided, finely chopped (about 2 heaping cups)
- 8 cloves fresh minced garlic
- 1 tablespoon all-purpose flour
- ¾ cup white cooking wine
- 3 cups vegetable broth
- 1 cup vegan heavy cream
- 10 lasagna noodles
- 1 cups vegan mozzarella shreds, (room temperature, divided)
- ½ cup vegan shredded parmesan, (plus more for garnish, optional)
- Fresh minced parsley, (for garnish, optional)
Steps
- 1
Soak the soy curls in hot water for 8 to 10 minutes.
- 2
After the soy curls have soaked, drain and squeeze out the excess water through a fine-mesh sieve or cheesecloth.
- 3
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- 4
Once the oil is hot, add the soy curls and season with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon salt and ½ teaspoon pepper, giving it a good mix to ensure the soy curls are evenly coated in the seasoning.
- 5
Cook, stirring occasionally, until the soy curls start to crisp on the edges, 8 to 10 minutes.
- 6
Transfer the soy curls to a plate and set aside.
- 7
In the same pan, heat the remaining 2 tablespoons of oil.
- 8
When hot, add the onion and finely chopped broccoli stems.
- 9
Season with the remaining garlic powder, Italian seasoning, onion powder, salt and pepper, mixing to combine.
- 10
Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.
- 11
Add the garlic and cook another 1 to 2 minutes, until fragrant.
- 12
Sprinkle the mixture with the flour and mix well, making sure there are no clumps.
- 13
Pour in the white cooking wine and continue to cook until most of it has evaporated, scraping up and bits on the bottom of the pan, 2 to 3 minutes.
- 14
Slowly pour in the vegetable broth and cream, stirring to combine.
- 15
Break up the lasagna noodles and gently stir them in, using a spatula to submerge the noodles into the liquid. Bring to a boil over medium-high heat.
- 16
Once at a boil, give the mixture a quick mix, cover and reduce the heat to medium-low and simmer until the noodles are just barely al dente, stirring every so often, 12 to 15 minutes.
- 17
Once the lasagna noodles are slightly tender, but not fully cooked through, remove the lid, stir in the finely chopped broccoli florets, reserved soy curls, ½ cup of the mozzarella, and the parmesan until most of the cheese melts and everything is combined.
- 18
Sprinkle on the remaining ½ cup of mozzarella and place the lid back on the skillet and simmer another 3 to 5 minutes, until the noodles are cooked through and the broccoli is tender – if you’d like, you can also pop in it under your oven broiler (make sure your pan is oven-safe) until the cheese is melty and the lasagna is slightly crisped around the edges.
- 19
Remove the skillet form the heat and let it rest a few minutes before serving.
- 20
Garnish with fresh minced parsley and vegan parmesan, and enjoy!
Source: eatfigsnotpigs.com·Own this recipe or photo? Request removal