Vegan ‘Chicken’ Bog
Vegan ‘Chicken’ Bog
Learn how to make a vegan chicken bog in half an hour!
Course: LunchCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
25
minutes
Cook Mode
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Ingredients
1 Tbsp. dairy-free butter (we used Earth Balance)
1 1/2 cups vegetable stock
1 tsp. Better Than Bouillon Vegetarian No Chicken Base (optional)
1 tsp. Italian-style seasoning
1 tsp. ground black pepper
1 cup rice, cooked
1 pkg. vegan chicken strips (we used Beyond Meat Lightly Seasoned Strips)
1 pkg. vegan sausage (we used Field Roast Italian Sausage)
1 Tbsp. olive oil
Hot sauce (optional)
Directions
- In a large pot, combine the dairy-free butter, vegetable stock, vegan chicken base (if using), Italian-style seasoning, and ground black pepper. Bring to a boil, then add the rice and reduce the heat to low.
- Chop the vegan chicken and sausage into bite-size pieces.
- In a separate pan, heat the oil and sauté the vegan chicken and sausage until heated all the way through and browned.
- Add to the rice mixture. Cover and continue simmering until most of the liquid has been absorbed. Stir occasionally until the desired consistency is reached.
- Serve warm. Top with your favorite hot sauce, if desired.
