Vegan Sundried Tomato Chick’n with Garlic Rosemary Roasted Potatoes
Imagine 14-year-old Hayley (that’s me) discovering the magic of combining heavy whipping cream and sundried tomatoes… well it consumed me. These were the days I was nose deep in the Food Network Channel trying to cook like Bobby Flay. Needless to say, I found ways to blend multiple recipes into one sensational chicken recipe. This became known to my family and friends as their favorite “Sundried Tomatoe Chicken” recipe.
Except… I’ve never taught anyone how to make it. Because it’s some big secret you ask? Well, yes and no. The original recipe is a masterpiece and man do I adore it. I imagined one day serving it in a fancy restaurant and impressing the crowds with its unique flavor profile. However, that’s not the reason I hadn’t shared that recipe with the world… honestly? It’s my cooking style. I don’t measure, I HATE measuring. In fact, I despise it so much I coined my go-to response when people ask for my recipes.
“Um, I can try. But listen Steve, I’m an intuitive Baker/ Cook, measurements just don’t work for me”.
That’s still true, BUT, I’m on a mission to help you. The purpose primarily of this blog was focused on clearing skin and promoting general health within the body. Turning many of my favorite meat dishes into healthy, hearty, vegan meals, and learning to share them with you is just the right thing to do. I want you to have delicious, nutritious, options!
This recipe is a fully vegan rendition of my famous ‘Sundried Tomatoe Chicken’, and DANG was I impressed with how nearly identical the meatless, dairy-free version is!
So long story short, here we are. I’ve spent the better half of 2 hours slowly recalling my favorite date-night recipe and working to get these measurements in a place that makes sense for you. I hope I succeeded, but I trust you too. Use your intuitive cooking skills.
However, I must stress this one thing before you begin. I am firm on this, respect the process. With this recipe, I DO NOT RECOMMEND SUBSTITUTES AT ALL UNLESS LISTED.
No, don’t go cheap on the steak seasoning. Follow my lead.
No don’t YOU USE dried Thyme, trust me it’s gross.
Jarred minced garlic is not the same, in fact, it leaves a strange taste.
Yes, mashed potatoes are a fine and delicious substitute for roasted potatoes.
Trust me I’m here for you. I too know the instinct of substituting for convenience, with this dish you will taste that convenience.
With that in mind follow the recipe, use your gut, and keep things as fresh as possible.
Vegan Sundried Tomatoe ‘Chick’n’ with Garlic Rosemary Roasted Potatoes
- Immersion blender and/or small food processor
Creamy Sundried Tomatoe Vegan Chick'n Breasts
- 1/2 Cup Sundried Tomatoes with Italian Herbs Bella Sun Luci, marinated in olive oil.
- 2 Breasts Gardein Chik'n Scallopini Breasts (Dethawed) Substitute for Morning Star Farms "Chik'n" strips alternatively.
- Olive Oil
- Fresh Thyme on Sprigs
- 13.5 FL OZ Organic Canned Coconut Milk
- 4 Cloves Garlic Minced
- 1 tsp Dried Oregano or Italian Herbs
- McCormicks Steak Seasoning
- 3/4 tsp Corn starch
- 3/4 tsp Water
Roasted Rosemary & Garlic Red Potatoes ( approx 55 minutes )
- 1.5 lbs Baby Red Potatoes
- 2 tbsp Freshly Minced Rosemary
- 2 Cloves Garlic Minced add more if desired
- 1/8 Cup Olive Oil add more if needed
Roasted Rosemary & Garlic Red Potatoes
- Preheat Oven to 400 degrees
- Wash and cut potatoes in halfs or quarters depending on preference.
- In a bowl mix olive oil, minced rosemary and garlic together and toss your potatoes into the mixture. Using your hands thouroughly coat the potatoes.
- On a baking sheet lined in parchment paper empty the contents of the bowl onto the paper and spread out evenly making sure potatoes aren't stacked on top of one another. Add freshly cracked salt and pepper over the potatoes to your liking.
- Place potatoes in the oven and set the timer to 55 minutes. Reminding yourself to check on your potatoes every 20 minutes and flipping them for an even roast.
Creamy Sundried Tomatoe Vegan Chick'n Breasts
- Preheat a sauce pan on medium heat. When heated empty the contents of your canned coconut milk to the pan. Once the coconut milk appears fully melted add 5 hearty sprigs of fresh Thyme.
- In a small bowl mix together cornstarch and water until fully blended, add to the coconut milk and thyme.
- Allow the sauce to come to a boil, and reduce heat to low.
- Place your defrosted "Chik'n" breasts onto a baking sheet and fully season the top with McCormicks Steak Seasoning ( I don't recommend any substitutions on this seasoning ). Add 2-3 sprigs of thyme to each breast. Drizzle both breasts lightly with olive oil. * Place in the oven with 7-10 minutes remaining on potatoes*
- While the sauce is coming to it's boil, in a medium bowl add your sundried tomatoes maintained in their oils, garlic and herbs and use an immersion blender to fully combine each ingredient. This mixture should be almost paste-like, small-medium sized chunks of sundried tomatoes are completely fine!
- Remove your thyme sprigs from the coconut milk ( by now you should smell the thyme in the sauce really nicely ). You won't be needing them any longer.
- Add your sundried tomatoe paste to your coconut milk and mix until evenly distributed. The sauce will turn from white to a beautiful red.
- With 7-10 minutes remaining on your potatoes, place your Chick'n breats in the oven to cook.
- The potatoes and Chick'n will be ready to come out of the oven in unison. Remove cooked thyme sprigs, plate and top your season Chick'n breasts with your preferred quantity of sauce. Enjoy!