Spanish Vegan Chicken Bake

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Taste the flavours of the Mediterranean with this Spanish Inspired Vegan Chicken Bake.

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Main Course

Cuisine: Spanish

Diet: Vegan, Vegetarian

Keyword: garlic, green beans, new potatoes, olives, paprika, parsley, passata, red onion, red wine vinegar, thyme, tinned tomatoes, vegan chicken, yellow pepper

Servings: people

Calories: 774.12kcal

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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