Vegan  Tomato Gnocchi with Meati Chicken

Making Nuts & Twigs Delicious

Here is a brief sneak peek of the scrumptious recipe that will tantalize your taste buds and leave you craving for more.

Meati Classic Cutlet Chicken  Smoked paprika Onion powder Garlic powder Salt Black pepper Diced onion Minced garlic Sliced mushrooms Vegan butter Flour Vegetable broth Coconut milk Tomato sauce  Salt Pepper Vegan gnocchi Baby spinach Red pepper flakes Basil

This Vegan Tomato Gnocchi with Meati Chicken Cutlets is a one-pot wonder, blending rich tomato creaminess with the satisfying texture of plant-based chicken. 

These vegan meat cutlets, made from a savory blend of plant-based proteins and spices, offer a hearty and satisfying complement to your pillowy gnocchi.

Here are all the essentials for this mouthwatering vegan dinner.

Start by heating some oil in a large pan. Add your Meati Chicken or tofu. Add smoked paprika, garlic powder, black pepper, onion powder, and salt. Cook until it's browned and set aside.

Add more oil if needed. In the same pan, add onions, garlic, and mushrooms—add a pinch of salt and pepper. Cook until the vegetables are softened.

Add the vegan butter and stir well with the vegetables until well combined.

Add approximately three tablespoons of all-purpose flour into the mixture and stir until it blends seamlessly.

Gradually add the vegetable broth and heat it through. As you add, the broth will blend in and thicken naturally.

Add coconut milk. Stir well and let it simmer for a few minutes to combine flavors.

Blend in the tomato sauce until fully incorporated.

Add the gnocchi to the pan and incorporate well into the mixture. Then add the spinach. Cook until the gnocchi softens and the spinach wilts, about 5 minutes.

Give it a taste test, and adjust the seasoning if needed. Add the red pepper flakes. Incorporate the cooked Meati Chicken back into the pan, if desired, or place on top.

See the recipe via the link below!

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