This Spanish Inspired Vegan Chicken Bake is packed full of flavour thanks to the vibrant mix of herbs and spices. Get the recipe below.
Bring the flavours of the Mediterranean to your home with my Spanish-Style Vegan Chicken Bake. It's perfect for dinner all year round!
Vegan chicken pieces are cooked in a smokey tomato sauce that's been flavoured with garlic fresh thyme and paprika. It's also seasoned using red wine vinegar for depth of flavour.
Red onion, olives, green beans and yellow pepper add extra flavour to this simple dish. If you want to get even more creative with the vegetables check out some of my suggestions below.
I like to serve this up in bowls as it is but you could add a hunk of crusty bread to soak up the tomato sauce if you wished. One of my focaccia recipes would work well!
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Ingredients
There's a tonne of flavour in this Spanish Vegan Chicken Bake so there are a fair few ingredients you'll need to add to your shopping list. It's worth it though! They are:
- Olive oil
- Red onion
- Garlic
- Vegan chicken pieces
- Yellow pepper
- Paprika
- Fresh thyme
- Passata or tinned chopped tomatoes
- Red wine vinegar
- Green beans
- Potatoes
- Olives
- Fresh parsley
Step-by-step Instructions
- Step 1: Heat the olive oil in a pan and fry the onions until translucent. Add the garlic and cook for a further 2 minutes to release the aromas.
- Step 2: Add the vegan chicken pieces and yellow pepper to the pan and cook until the vegan chicken has become to brown and the peppers have softened.
- Step 3: Add the paprika and thyme and cook for 2 minutes to release the aromas.
- Step 4: Spoon the onion, vegan chicken and yellow pepper into an oven proof dish along with the green beans. potato and olives.
- Step 5: Bake in the oven for 35 minutes or until the sauce is bubbling and the potatoes are cooked through.
- Step 6: Sprinkle over the fresh parsley and serve.
Hint: taste the sauce before serving. The olives add a salty, briny flavour but the sauce may need a little extra salt.
Substitutions
- Meat substitutes - I use vegan chicken pieces for this recipe but you could use cubes of tofu or tempeh instead. Soy chunks would also work well.
- Potatoes - to bulk out this dish I use new potatoes, you could use larger potatoes and just chop them smaller. Alternatively swap them out entirely for beans or chickpeas.
- Vegetables - you could replace the green beans with asparagus if you wanted. You could also add in other vegetables like courgette or cherry tomatoes.
Variations
- Spicy - turn up the heat by adding fresh red chillies or chilli flakes to the sauce
- Smokey - used smoked paprika or liquid smoke for a smokier version
- Herby - I use just thyme and parsley in this dish but you could add extra herbs like oregano or coriander for a different flavour!
Equipment
There's not a lot of equipment required for this dish so there's not too much washing up!
- Chopping board
- Knife
- Frying pan
- Spatula
- Oven dish
Storage
This Spanish Vegan Chicken Bake can be stored in the fridge for 3-4 days. I don't recommend freezing it unless you've opted to use tofu instead of vegan chicken.
You can reheat it on the hob or in the oven with a splash of water to loosen the sauce and prevent it drying out.
Top tip
Choose a good quality passata or tinned tomatoes as they will make a big difference to the finished dish. I like to use Mutti where possible as they are packed full of flavour.
The recipe
Spanish Vegan Chicken Bake
Equipment
- 1 chopping board
- 1 knife
- 1 Frying pan
- 1 Spatula
- 1 oven dish
Ingredients
- 1 tablespoon olive oil
- 1 red onion finely diced
- 2 cloves garlic minced
- 150 g vegan chicken pieces
- 1 yellow pepper sliced
- 8 sprigs thyme leaves only
- 1 tablespoon paprika
- 8 new potatoes quartered
- 150 g green beans ends trimmed
- 75 g olives
- 800 g passata or finely chopped tinned tomatoes
- 2 tablespoon red wine vinegar
Instructions
- Pre-heat your oven to 180C / 350F / gas mark 4.
- In a large frying pan heat the olive oil and saute the onions for 5 - 8 minutes or until becoming translucent. Add the garlic and cook for a further 2 minutes.
- Next add the vegan chicken and yellow pepper to the pan. Cook for another 5 - 8 minutes or until the peppers are just softening.
- Add the thyme leaves and paprika to the pan and cook for another minute to release the aromas.
- Spoon all of the onions, vegan chicken and yellow pepper into an oven dish along with the green beans, potatoes and olives. Pour oven the passata or tinned tomatoes then place into the oven.
- Bake for 35 - 40 minutes minutes or until the green beans and potatoes are soft.
- Taste and add seasoning as required before serving with a sprinkling of fresh parsley.
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