This easy one-dish meal is a hearty oven-baked stew. It features a vegetarian product that closely resembles chicken in flavor and texture.
Oven bake a hearty vegetarian chicken stew, using Loma Linda FriChik as a meat replacement alongside potatoes, tomatoes, onions, and peppers for a winter meal you can’t resist. With chunks of FriChik and vegetables in a warm broth, this stew is as comforting as it is healthy. Not only is it easy to prepare and leave in the oven, but all the family will be asking for seconds.
- 1 can FriChik Original
- 3 medium potatoes
- 14 1/2 oz can diced tomatoes
- 1 medium bell pepper
- 1 medium onion
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp rosemary
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/8 tsp pepper
Preheat oven to 375F. Reserving the packing broth, cut the FriChik pieces into thirds.
Peel the potatoes and cut them into 1-inch pieces.
Remove seeds and membranes from bell pepper, and cut into thin strips. Peel onion and cut into 8 wedges.
Place FriChik and its broth in an 11″ x 7″ x 2″ baking dish. Add potatoes, diced tomatoes with juice, peppers, onions, olive oil, lemon juice, rosemary, oregano, salt and pepper. Stir this mixture in the baking dish.
Cover tightly with aluminum foil and bake 50 minutes, or until the potatoes are tender. Serve in shallow bowls with hearty whole grain bread.
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