Vegan Lemon Chicken

2.5 (3 reviews)
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2 Tbsp. olive oil
1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chick’n Strips)
1 lb. button mushrooms, sliced
6 fresh large basil leaves, thinly sliced
1 lemon, sliced into thin wedges
2 Tbsp. chopped chives
1/4 cup white wine
1 cup tomato sauce
Salt and pepper, to taste

• Heat the oil in a large pan over medium heat. Add the “chicken,” mushrooms, basil, lemon, chives, and half of the wine. Sauté for 5 minutes, or until the “chicken” is heated through.
• Add the tomato sauce and the remaining wine. Simmer, covered, over medium-low heat for 20 minutes, or until thickened, stirring occasionally. Taste and season with the salt and pepper.
• Serve over rice.

Makes 4 to 6 servings

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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

— Ingrid E. Newkirk, PETA President and co-author of Animalkind