Day 241.
I’m making Slow Cooker Vegan Pesto Chicken today. I topped mine with the optional potatoes, 1/2 onion, 3 cloves garlic, Italian seasoning and a splash of olive oil and balsamic vinegar.
Slow Cooker Vegan Pesto Chicken
Ingredients
16 ounces faux Chicken Cutlets or 4 cups cooked chickpeas
1 cup Pesto
1 cup shredded Mozzarella Cheese, Dairy Free, like Daiya
1 tablespoon Olive Oil
Method
Slosh olive oil in the bottom of your slow cooker.
Place your “chicken” in the bottom, top with pesto and mozzarella.
Layer potatoes (regular or sweet) on top.
Cook for 6 hours.
The Results
I don’t think my husband is going to be fooled by this one, like he can be with “meaty” spaghetti sauce, but I do think it’s really good. And I love the complete layered dinner. The potatoes turned out really well.
Meatless/Vegan Monday Link-up
To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays. If you’re a vegetarian or vegan blogger and would like to be featured for Vegan Mondays, link up, or contact [email protected].·
Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.
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