A mild, comforting dish that never fails to please, this vegan chick’n and broccoli skillet is on the table in no time. Use baked tofu or your favorite plant-based chicken alternative.
I’ve been making this recipe forever, with slight variations. In its early iterations, I always used baked tofu. Now, there are so many ways to recreate the classic chick’n and broccoli skillet. You can stick with baked tofu — it’s still great in this — or use one of the plethora of plant-based chicken-style products on the market today.
Bottom line — theres’s no reason, and no more excuses to use the bird! A few possibilities that work well in this dish (in addition to baked tofu):
- Abbot’s Butcher Slow-Roasted Chopped “Chicken”
- Butler Soy Curls
- Dr. Praeger’s Chick’n Tenders
- Gardein Chick’n, any variety
- Improved Nature Prime Slices or other varieties
- No Evil Goods Comrade Cluck
- Sweet Earth Mindful Chick’n
- Tofurky Plant-based chick’n
- Viana Chickin Nuggets
This time around, I used Improved Nature Prime Slices. This product comes in economical packages of 8 ounces in dehydrated weight, and cooked, makes 2.5 pounds of plant-based “meat.” So you need only about about 20 to 25 percent of what’s in the package for a recipe like this one that calls for 8 to 10 ounces of plant-based chick’n.
Use your favorite plant protein product and vary it each time. Add or substitute veggies (greens, cauliflower), add fresh herbs and/or mushrooms. This is a recipe you can tinker with and make your own!
Complete the meal: In addition to or instead of serving over hot cooked grains, you can add fresh corn on the cob in season seasons. A simple salad or a platter of raw vegetables with dip rounds out the meal.
Cheesy Vegan Chick’n and Broccoli Skillet
A mild, comforting skillet dish that never fails to please, this vegan chick’n and broccoli is on the table in no time.
Ingredients
- 8 to 10 ounces plant-based chick’n (see options in Notes) or baked tofu
- 2 tablespoons olive oil or neutral vegetable oil
- 2 teaspoons all-purpose seasoning (like Mrs. Dash) or poultry seasoning
- 1 medium red or yellow onion, quartered and sliced
- 2 to 3 cloves garlic, minced
- 1/2 medium red bell pepper, cut into short narrow strips
- 2 large or 3 medium broccoli crowns, cut into bite-sized pieces (or a 16-ounce bag of frozen broccoli florets)
- 1 cup unsweetened plant-based milk
- 2 tablespoons unbleached white flour
- 1 cup vegan mozzarella shreds, plus extra for topping
- Salt and freshly ground pepper to taste
- Hot cooked grains (rice, quinoa, farro, or other) for serving
Instructions
- Cut whatever type of protein you’re using into bite-sized strips, if it doesn’t already come that way.
- Heat half of the oil in a large skillet or stir-fry pan. Add the protein of your choice and sauté over medium-high heat until lightly browned here and there. Sprinkle with the seasoning. Transfer to a bowl or plate and set aside.
- Heat the remaining oil in the same pan. Add the onion and sauté over medium-low heat until just turning golden. Add the garlic and bell pepper, and continue to sauté for 3 to 4 minutes longer.
- Add the broccoli and 1/2 cup water. Cover and cook over medium heat until the broccoli is tender-crisp, about 4 minutes.
- In a glass or mug, combine the flour with just enough water to make it smooth and flowing. Stir it into the skillet along with the plant-based milk and vegan mozzarella.
- Simmer gently until the cheese is melted and everything is well heated through, about 2 to 3 minutes longer.
- Season with salt and pepper and serve at once over hot cooked grains.
Notes
Use an 8-ounce package of baked tofu or 8 to 10 ounces of your favorite plant-based chick’n alternative, which can include any of the following:
- Abbot’s Butcher Slow-Roasted Chopped “Chicken”
- Butler Soy Curls
- Dr. Praeger’s Chick’n Tenders
- Gardein Chick’n, any variety
- Improved Nature Prime Slices or other varieties
- No Evil Goods Comrade Cluck
- Sweet Earth Mindful Chick’n
- Tofurky Plant-based chick’n
- Viana Chickin Nuggets
If you like this plant-based chick’n dish, you might also enjoy …
Chick’n or Chickpea Vegan Vegetable Pot Pie
Here are more vegan skillets and ways to veganize classic dishes.
I’m wondering whether I can just leave out the vegan “cheez.” After checking labels on several brands, it appears to me that none of them have any nutritional value, except to add B12. I’m not fond of the fatty feeling adding it to dishes like this. It seems to me it would be perfectly fine without it. I’d appreciate your thoughts.
Ruchama, you can definitely make this without the vegan cheese. You might want to add a little more seasoning, as it is a very mild dish, even with the cheese. And you might consider adding a little nutritional yeast as well for flavor.