‘Chicken’ Bog

3.3 (14 reviews)

‘Chicken’ Bog

  • Prep Time 10 minutes
  • Cook Time 25 minutes
  • Servings 4


  • 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)


  1. 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.
  2. Chop the vegan chicken and sausage into bite-size pieces.
  3. In a separate pan, heat the oil and sauté the vegan chicken and sausage until heated all the way through and browned.
  4. 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.
  5. Serve warm. Top with your favorite hot sauce, if desired.
Rated 3.3/5 based on 14 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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