Vegan Chicken with Spinach, Mushrooms and Tomato Recipe

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Day 52.

Yay for freezer meals! Thank goodness I had this for today. Migraines are no fun. Don’t forget to check out and link up to Meatless (Vegan) Mondays.

Adapted from Tilapia with Spinach, Mushrooms and Tomatoes
2 C mushrooms, chopped
2 C tomatoes, chopped
2 C fresh spinach, finely chopped
3/4 C fresh basil leaves, finely chopped
3/4 C fresh parsley leaves, finely chopped
3 garlic cloves, minced
3 Tbsp. extra-virgin olive oil
1 lime, juiced
1/2 tsp. lime zest
1/4 tsp. salt
1/2 tsp. pepper
4 “chicken” cutlets

Combine chopped mushrooms, tomatoes and spinach and set aside.

Mix basil, parsley, garlic, oil, lime juice, lime zest, salt and pepper in a food processor until smooth.
Put one tilapia fillet into a pint size freezer bag and add 1/4 of the herb mixture. Work tilapia around until fully coated.

Add 1/4 of the chopped mushrooms, tomatoes and spinach.

Repeat for each serving.

Freeze. If cooking immediately, allow fish to marinate at least one hour before baking.

Freezing Directions:Allow fish to defrost in refrigerator overnight.
Preheat oven on the “Broil” setting.
Place the tilapia on a piece of foil and form a foil packet.
Pour remaining contents in the foil packet and then close packet.
Broil tilapia for about 10 minutes or until fish flakes easily with a fork.

The Results
This is pretty good and survived in spite of the fact that I left it cooking far too long (I had a migraine and completely spaced out). To me, it takes like pesto. I love pesto. So this is a good thing.

What’s your favorite meat-replacement dish? I replaced fish here with “chicken”…do you have a chicken recipe you like better with beef, or meatless?

This post is shared at·Just Another Meatless MondayHappy Homemaker MondayHomemaker MondayMeatless Mondays and·Mingle Monday.

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