Back in my pre-vegan days, a can a cream of mushroom soup was all I needed to transform a chicken’s breast into a delicious dinner.  The recipe came from my mom who would take the can of soup, mix in a little mustard and white wine, pour it over the chicken and bake it.  This was one of my favorite meals. It was a staple for me when I began to cook for myself as it was so quick to make. When I became vegan I forgot all about this.  However, after trying Beyond Meat, I knew I could veganize this childhood favorite.  I simply replaced the can of soup with our mushroom gravy and with a little tweaking, I had it.  This recipe can be easily doubled to feed a large group.  It is a great make ahead meal that you can throw in the oven at the last minute to cook.

Prep Time: 5 minutes
Cooking Time: 25 minutes
Servings: 2-4

Ingredients:

1 package Beyond Meat Chicken-Free Strips, Lightly Seasoned
1 1/2 cups mushroom gravy
1/2 cup dry white wine
2 tsp prepared mustard
1 cup fried onions, homemade or store bought (for store bought, I like Lars‘, but any kind will work)

Directions:

1. Preheat oven to 350F.  Line a baking pan with foil and set aside.

2. In a mixing bowl, combine the gravy, white wine, mustard and 1/2 cup of the onions.  Add in the Chicken-Free strips and toss to thoroughly coat.

3.  Pour the contents of the mixing bowl into the baking pan.  Spread into a single layer.

4.  Bake for 20 minutes.  Sprinkle the remaining onion bits over the top and bake 5 more minutes.

5.  Remove from oven and serve hot.