Category, DifficultyBeginner
Prep Time30 minsYields1 Serving

A classic Italian family-style dish gets a meat-free makeover. Perfect for everyday of the week, as it can be made in a bit over 20 minutes, especially when not home-cooking the pesto!

Serves: 4-6

Ingredients
 2 packages Fry’s Chick’n Patties
 1 jar of your favorite Marinara sauce
 8 oz vegan Mozzarella cheese, shredded
Basil Pesto
 ¼ cup pine nuts
 ¼ cup sunflower seeds
 2 tbsp nutritional yeast
 2 cloves garlic
 3 cups fresh basil, reserve ½ cup for garnish*
 ½ cup olive oil
 1 small lemon, zested and juiced
 Salt and pepper

*If you’re short on time, grab your favorite jar of basil pesto, no judgment here.

Method

1

Preheat your oven to 400°F.

Basil Pesto
2

Add pine nuts, sunflower seeds, yeast, garlic and 2 ½ cups basil (leaving ½ cup for garnish) into a food processor and use the pulse function to create a paste, scraping the sides down with a rubber spatula as needed.

3

Next, blend the oil, lemon juice and zest into the pesto, then season with 2 pinches of salt and 1 pinch of pepper to finish.

Building the Chick’n Parm
4

Place the frozen Chick’n Patties onto a cookie sheet and bake for 8-10 minutes in order to thaw and slightly crisp each patty.

5

Add your first layer of sauce to the bottom of 9X13 casserole dish and then lay your patties across the length of the dish in two rows.

6

Add marinara across each row of patties for your third layer, and finally sprinkle the shredded cheese on top.

7

Bake for 12-15 minutes. When the mozzarella is melted, remove and garnish with dollops of pesto and the leftover basil.

Serving ideas:

This Meat-Free Chick’n Parm pairs perfectly on top of spaghetti with a fresh side salad. Serve with extra pesto and marinara sauce on the side.

Ingredients

A classic Italian family-style dish gets a meat-free makeover. Perfect for everyday of the week, as it can be made in a bit over 20 minutes, especially when not home-cooking the pesto!

Serves: 4-6

Ingredients
 2 packages Fry’s Chick’n Patties
 1 jar of your favorite Marinara sauce
 8 oz vegan Mozzarella cheese, shredded
Basil Pesto
 ¼ cup pine nuts
 ¼ cup sunflower seeds
 2 tbsp nutritional yeast
 2 cloves garlic
 3 cups fresh basil, reserve ½ cup for garnish*
 ½ cup olive oil
 1 small lemon, zested and juiced
 Salt and pepper

*If you’re short on time, grab your favorite jar of basil pesto, no judgment here.

Directions

1

Preheat your oven to 400°F.

Basil Pesto
2

Add pine nuts, sunflower seeds, yeast, garlic and 2 ½ cups basil (leaving ½ cup for garnish) into a food processor and use the pulse function to create a paste, scraping the sides down with a rubber spatula as needed.

3

Next, blend the oil, lemon juice and zest into the pesto, then season with 2 pinches of salt and 1 pinch of pepper to finish.

Building the Chick’n Parm
4

Place the frozen Chick’n Patties onto a cookie sheet and bake for 8-10 minutes in order to thaw and slightly crisp each patty.

5

Add your first layer of sauce to the bottom of 9X13 casserole dish and then lay your patties across the length of the dish in two rows.

6

Add marinara across each row of patties for your third layer, and finally sprinkle the shredded cheese on top.

7

Bake for 12-15 minutes. When the mozzarella is melted, remove and garnish with dollops of pesto and the leftover basil.

Serving ideas:

This Meat-Free Chick’n Parm pairs perfectly on top of spaghetti with a fresh side salad. Serve with extra pesto and marinara sauce on the side.

Easy Chick’n Parm

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