This is a two step recipe to make the chicken and then for the Parmesan part!
Ingredients (use vegan versions):
1 cup textured soy protein
1.5 veggie broth
1 tsp of Chicken Seasoning
1/2 cup pancake mix, dry (approximately)
1/2 cup instant Potatoes
2/3 cup crushed cornflakes (approximately) or bread crumbs
Salt, pepper, other seasonings
Oil for frying
Put cup a cup hot water in a bowl. Stir in veggie broth and chicken seasoning. Soak textured soy protein in this liquid for 10 minutes. Mix in just enough pancake mix and instant potatoes to make a cohesive mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste. Put crushed cornflakes in a plate. Dip patties into cornflakes or bread crumbs, covering them completely. Heat some oil on medium heat in a heavy frying pan. Fry patties in oil until crispy, turning occasionally.
Now to the Parmesan Part:
1 Jar of Spaghetti Sauce
Coat the baking dish with half of the spaghetti sauce. Then place the chickless patties into the baking dish. Sprinkle Mozzarella cheese on top. Then diced the tomato and place on top of the cheese. Take the remaining spaghetti sauce and spread it over the chickenless, cheese, and tomatoes. I like to take Parmesan cheese, Mozzarella and a small amount of oil and mix it together. Then I place it as the top layer of the casserole.
Preheat the oven to 350, then bake for 20-30 minutes.
it is a wonderful meal!