Talking with friends, part of the issue many of us having with eating vegan is that it seems like a lot of work. I mean you have to cook? And wash dishes and stuff? Yes, I am afraid to eat well turning on an oven once and awhile is necessary. As someone who usually cooked meals on weeknights anyways, I find dishes like this one even quicker than what I ate as a carnivore. I mean, no sanitation to worry about, no separate cutting boards for the meat, no having to make sure you hit 165* F so you don't get salmonella poisoning, which adds extra cooking time. Nope, when it is warm it is done. That is the miracle of veggie-based proteins.
A warning to those with veggie-unloving spouses or family members - though I happen to think roasted brussel sprouts are delicious, you can substitute any vegetable you can pass off to your loved one. Really. The magic of roasting vegetables is that if you chop it up, coat it with olive oil, and roast it on a cookie sheet at 425* for 15 minutes, it will be delicious. Just don't crowd the pan, or you will end up with steamed veggies instead of getting the yummy caramelization you want. My favorite for easy prep is asparagus (in season right now!). Red peppers, onions, carrots, sweet potatoes and mushrooms are also pretty awesome done this way. Do one veggie, or do a mix of whatever floats your boat.
I use a silpat (silicone baking mat) on my baking sheet for roasting veggies, as it is easy to clean and I got tired of using aluminum foil all the time. If you use a silicone baking mat, please don't use one that you would like to use for any other purpose. It will totally absorb the smells of roasted veggies. Mine smells like roasted onions! Not something you want to use to bake cookies in the future!
So here it is...
Ingredients
Brussel sprouts (or asparagus), washed, trimmed and cut in half
Olive oil
Salt & Pepper
Whole wheat pasta
2 Vegan chick'n fillets (I used Gardein Chick'n Scallopini)
1 clove garlic, minced
1 can diced tomatoes
1/2 tsp oregano
1/2 tsp thyme
Vegan mozzarella (I use Daiya Mozzarella)
Directions
Cooking a meal in 30 minutes is all about timing. So turn your oven on to 425*F now. Also fill a pot with salted water to cook your pasta and start heating that sucker to boiling.
Now prep your brussel sprouts. Depending on how good yours look, it can take a little bit of prep time. I usually trim the ends, take off any bad leaves, and then cut in half. Put all of your cut brussel sprouts on a lined cookie sheet (parchment paper, tinfoil, silpat, it's up to you). Drizzle with olive oil, then use your hands to make sure they get evenly coated with olive oil. Spread them out on the cookie sheet so they are in a single layer. Sprinkle on salt and pepper to taste, and then stick in your 425* oven to roast.
Next, heat a skillet on medium-high heat and add a tiny bit of olive oil to coat. Add your chick'n to the pan and lightly sear each side. While the chick'n is searing, drop your pasta and set your timer so you don't forget it! Remove your chick'n from the skillet and set aside (don't worry if they aren't cooked all the way, you will finish cooking them in a minute).
Add your garlic to the pan, followed by the can of diced tomatoes. Add your oregano, thyme, and salt and pepper to taste. Once that is mixed and nice and hot, add your chick'n back to the pan and cover it with some of the tomatoes. Layer some mozzarella on to the top of each breast, then cover the skillet with a lid to melt the cheese. By now I hope you are hearing your pasta timer! Drain your pasta. If veggies are done in the oven, take them out, too. As soon as your mozzarella is melted, plate it up - a little bit of pasta, the cheesy chick'n, tomato sauce, and roasted veggies.
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