Stovetop beef or chicken Parmigiana from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants (page 106) by Miyoko Schinner

  • vegan mozzarella cheese
  • vegan steaks
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute the book's "Charbroiled succulent steak" (p.188), "Marinated tender fillet of beef" (p.190), "Juicy chicken" (p.210), or "Savory roasted chicken" (p.212) for vegan steaks; pappardelle pasta for fettuccine pasta; and the book's "Homemade hard Parmesan" (p.236) or "Quickie nut Parm" (p.177) for vegan Parmesan cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Charbroiled succulent steak" (p.188), "Marinated tender fillet of beef" (p.190), "Juicy chicken" (p.210), or "Savory roasted chicken" (p.212) for vegan steaks; pappardelle pasta for fettuccine pasta; and the book's "Homemade hard Parmesan" (p.236) or "Quickie nut Parm" (p.177) for vegan Parmesan cheese.

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