Pan-fried Match Meat Chicken Nuggets seasoned with rosemary. Mixed with sautéed mini peppers and onion with cauliflower buds, roasted peppers and peas in a light, creamy saffron mustard sauce! Yes, you’re in heaven!

Serves 6

1/2, 1 lb. pkg. Match Meats Ground Chicken Plant Protein, thawed – cut chicken block in half and wrap one half in plastic wrap and refrigerate for other use

2 T. grape seed oil

sea salt

freshly ground black pepper

sprinkling of ground rosemary

2 T. grape seed oil

1 lb. sweet mini multi-colored peppers, cored and sliced into strips from end to end – about 4-5 strips per mini pepper

1 lg. sweet or 2 yellow onions, cut off ends, cut in half from end to end, peel, then cut crosswise into 1/4 inch wide half rings

1/2 t. sea salt

1 T. soy bacon bits

3 c. froz. cauliflower buds

1/2 c. pieces of sweet red roasted pepper, plus 1/4 c. liquid from jar

1 c. vegetable stock

2 T. cornstarch

1 T. ready-to-use chopped garlic

couple pinches saffron

1/4 c. prepared yellow mustard

sprinkling of ground rosemary to taste

1/2 c. froz. peas

fresh cilantro sprigs for garnish

Using a flatware teaspoon, pinch off nuggets of MM Chicken – only using 1/2 of the 1 lb. block for this recipe. Make them bite size.

In skillet, over medium heat, melt 2 T. oil. Add nuggets, sprinkle with a little salt and pepper, then fry till browned on all sides as you like it. It’s like frying any other type of chicken. If you like drier chicken cook longer. It takes about 4 minutes to a side. You only need to do 2 sides, since the heat generated by the skillet cooks the nuggets throughout.

Remove from heat and set aside.

In large separate skillet, melt 2 T. oil over medium-high heat.

Add peppers, onion and salt. Saute till almost tender.

Add soy bacon bits, cauliflower and roasted pepper plus liquid from jar. Stir well, cooking till soy bits soften and cauliflower thaws and heats through.

In separate bowl combine vegetable stock, cornstarch, garlic and saffron. Stir till cornstarch dissolves and add to skillet, stirring till thickened.

Add mustard and toss to evenly coat all ingredients.

Add ground rosemary and salt to taste. At this point if not ready to serve, turn heat off.

When ready to serve, reheat till very hot. Add peas, cooking till thawed and heated through, then add MM Chicken, stirring to coat. Cook about 3-4 minutes, then plate on platter and garnish with fresh cilantro sprigs.

Notes: Check out Match Meats website:

Match Meats are available for sale online at Vegan Essentials:


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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