Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes

Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes is a dairy free main course. This recipe makes 4 servings with 1327 calories, 84g of protein, and 34g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up olive oil, faux chicken stock, gardein breasts, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Make the udon noodle cakes: Preheat the oven to 200°F.

Ingredients you will need

Pasta

Equipment you will use

Oven

Remove the plastic from the noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.

Ingredients you will need

Pasta

Place a large sauté pan over high heat.

Equipment you will use

Frying Pan

Sprinkle the bottom with a pinch of salt and heat for 1 minute.

Ingredients you will need

Salt

Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Ingredients you will need

Cooking Oil

Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side.

Ingredients you will need

Salt And Pepper

Seasoning

Pasta

Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.

Equipment you will use

Baking Sheet

Oven

Make the chicken: Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.

Ingredients you will need

Salt And Pepper

Whole Chicken

All Purpose Flour

Wipe out the pan you used for the noodle cakes and add 2 tablespoons of the oil.

Ingredients you will need

Pasta

Cooking Oil

Equipment you will use

Frying Pan

Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side.

Remove to a plate and set aside.

Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes.

Ingredients you will need

Mushrooms

Sake

Cooking Oil

Equipment you will use

Frying Pan

Add the stock and cook for 2 more minutes.

Ingredients you will need

Stock

Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.

Ingredients you will need

Pea Shoots

Chives

Sauce

Equipment you will use

Whisk

Frying Pan

Place a medium sauté pan over medium heat.

Equipment you will use

Frying Pan

Sprinkle the bottom with a pinch of salt and heat for 1 minute.

Ingredients you will need

Salt

Add the oil and heat for 30 seconds, being careful not to let it smoke.

Ingredients you will need

Cooking Oil

Add the garlic and sauté for 30 seconds.

Ingredients you will need

Garlic

Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted.

Ingredients you will need

Pea Shoots

Stock

Drain the excess liquid.

Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate.

Ingredients you will need

Pea Shoots

Mushrooms

Pasta

Sauce

Sake

Garnish with microgreens and serve immediately.

Ingredients you will need

Sprouts

Cooked (not dried) udon noodles are available in plastic packages in the refrigerated section of Asian grocery stores. Some are sold in bags of 3 individual servings with an envelope of seasonings, which won't be used in this recipe.

Ingredients you will need

Udon Noodles

Seasoning

From The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat by Tal Ronnen. © 2009 by Tal Ronnen and Melcher Media. Photographs by Linda Long. Published by William Morrow, an imprint of Harper

Collins Publishers.