Vegan Chicken Cacciatore

Yield: 4 servings

¾ pound
3 Tablespoons
1¾ cup
2 Tablespoons
2 teaspoons
1 cup
2 cups
½ cup
1 Tablespoon
5 teaspoons
½ teaspoon
⅛ teaspoon
½ cup
2 cups
2 teaspoons

Eco-Cuisine "Chicken-Style" Quick Mix
canola oil
olive oil
garlic, minced
onion, diced
mushrooms, quartered
green bell pepper, ½ inch dice
Italian seasoning
sea salt or salt to taste
black pepper
Burgundy wine
tomato sauce
Eco-Cuisine "Chicken-Style" Broth Powder

Mix "Chicken-Style" Quick Mix, canola oil, and water in a stand mixer with the paddle attachment on medium speed for 4 to 5 minutes.  Press mixture into oiled pan, cover with plastic wrap and steam over boiling water until temperature reaches 180 Degrees F. Let mixture cool and then cut into ovals approximating the size and shape of a chicken breast.  In a large sauté pan or fryer, heat olive oil over medium heat. Sauté "chicken" pieces until they are light golden brown on both sides. Remove pieces from oil and set aside on tray, leaving the remaining oil in the frying pan. To the remaining oil, add the garlic, onion, mushrooms, and green pepper. Stir in the Italian seasoning, rosemary, salt, pepper and "Chicken-Style" Broth Powder and sauté over medium heat for five minutes, stirring occasionally. Add in red wine and tomato sauce and stir to combine. Add the sautéed "chicken" pieces and stir into sauce mixture. Continue to cook the Cacciatore over medium-low heat for 10 minutes. Serve hot over brown rice or pasta of your choice.