Vegan “Chicken” Parm. Also: Good Brussels Sprouts

You may notice there are no hashtags in my post title. That’s because I’m not using or sharing on Twitter anymore. I expect a “cease and desist from ceasing and desisting” letter from Musk’s lawyers daily.

ANYWAY, I made this for supper last night.

The “chicken” Parmesan is a vegan breaded “chicken” patty placed in an oiled oven-safe vessel; thickly sprinkled with vegan Parmesan, spaghetti sauce, Italian herbs, and vegan mozzarella. baked it at 375 F (190.5 C) for eighteen minutes.

Upon reflection, I should have put the mozzarella on toward the end, because it didn’t melt as it did before but cooked in situ. Still good, but melty is usually better.

I marinated the fresh Brussels sprouts in honey, sherry, fines herbes and herbes de Provence, salt, and pepper. Oh, and sesame seeds.

Spread them out on a lined sheet pan in a single layer and cooked for 20 minutes at 425F (218 C). I wish I had left them in longer so they’d char and crisp up. Still good, though.

A WRITING PROMPT FROM ME TO YOU: Vain regrets from which one learns.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Vegan “Chicken” Parm. Also: Good Brussels Sprouts

  1. Dan Antion

    December 6, 2022 at 8:10am

    Sad that another of my Twitter connections has gone silent šŸ™ I understand, but I worry about what will be left. This looks good. I like Brussels sprouts just about any way.

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      December 7, 2022 at 3:02pm

      Brussels sprouts are an unusual enjoyment. My very picky son-in-law likes them just about any way.

      Permalink  ⋅ Reply

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