Convenient coffee maker


2 tablespoons olive oil
4 free range meatless chicken breasts, cut into large pieces
2 large shallots, finely chopped
1 carrot, peeled and finely chopped
1 stick of celery, thinly sliced
2 sprigs of rosemary
2 bay leaves
4 cloves of garlic, finely chopped
1 red bell pepper, sliced
150g pitted mixed olives
1 vegan chicken/vegetable stock cube
50ml balsamic vinegar
100ml boiling water
400g canned tomato passata

To serve (optional)< /strong>
A large handful of roughly chopped parsley
Finely chopped sun-dried tomatoes
Crunchy vegan bread


1. Heat your olive oil in a large non-stick skillet over medium-high heat. While heating, season each of your Meatless Farm chicken breast fillets with a pinch of salt and pepper.

2. Once the oil is hot, add your seasoned meatless chicken breasts and sear 3 minutes on each side, until golden brown (making sure to stir so they don’t stick to the pan).

3. Remove your “chicken” from the pan and set aside. Now, in the same skillet, add your shallots, carrots, celery, rosemary, and bay leaves and cook, stirring constantly, until tender, five minutes. Add your garlic and cook for another minute, until fragrant.

4. Add the peppers, olives, crumbled bouillon cubes, balsamic vinegar and water and simmer over medium-high heat for 5 minutes, until reduced by half.

5. Add the chopped tomatoes and leave for another 10 Simmer minutes before adding your Meatless Farm chicken and cooking on low-medium heat for a further 5 minutes.

6. Leave in the skillet, garnish with parsley and sun-dried tomatoes, and arrange center-table with torn, crusty bread for the ultimate family warmer.

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