Vegan “Chicken” Scallopini Parmesan for 4
Ships to U.S. & Canada
Some restrictions applyThis vegan take on chicken parmesan starts with an Impossible Chicken Cutlet, which is topped with vegan marinara sauce, vegan mozzarella, and a sprinkle of vegan parmesan cheese!
Tal Ronnen is quite possibly America’s most influential and beloved vegan chef, and his Los Angeles hotspot, Crossroads Kitchen, has changed the way America thinks about plant-based cuisine. He opened Crossroads Kitchen in the heart of West Hollywood in 2013, and it’s been bringing in crowds ever since for its refined plant-based Mediterranean cuisine. Called “one of 15 restaurants that defined the past decade of eating in Southern California” by Esquire, Crossroads is a place where vegans, flexitarians, omnivores, and meat eaters alike can cross paths to share a delicious meal and a good time.
This package serves 4 people and includes
- 4 Breaded Impossible Chicken Cutlets (each 4 oz.)
- Marinara Sauce (16 oz.)
- Vegan Mozzarella (12 oz.)
- Vegan Parmesan Cheese (6 oz.)
- Choose to add on more!
Add On Options Include
- 6 Impossible Cigars (each 1 oz.)
- Almond Yogurt (3 oz.)
- Hot Sauce (1 oz.)
- Kale Caesar Salad
- Chopped Kale (5 oz.)
- Caesar Dressing (6 oz.)
- Herb Foccaccia Croutons (2 oz.)
- Parmesan Cheese (3 oz.)
- 5 Assorted Macarons
- Chocolate
- Vanilla
- Pistachio
- Raspberry
- Coffee
- Crossroads Kitchen T-Shirt
- Crossroads Kitchen Hoodie
- Crossroads Kitchen Cookbook
- Pasta Kit ships with ice packs, may thaw in transit.
- Pasta, “Chicken”, Cigars, & Sauce may be stored in the freezer for up to 2 months or in the refrigerator for up to 5 days.
- Kale Salad + Macarons may be stored in the refrigerator for up to 5 days.
To Serve
Vegan “Chicken” Scallopini Parmesan
- In an 11" saute pan add 3/4 cup of vegetable oil and heat it to 325° F.
- Place scallopini in the oil and cook until golden brown on all sides, you will have to turn them once during the cooking process.
- Take out of the oil and drain on paper towel.
- Place the vegan parmesan on the scallopini and then cover with the marinara sauce.
- Add the vegan mozzarella and broil in the oven until the cheese is bubbly and starting to turn golden brown.
- Serve and enjoy!
Impossible Cigars
- In a 11" saute pan add 3/4 cup of vegetable oil and heat it to 325° F.
- Place cigars in the oil and cook until golden brown on all sides, you will have to turn them once during the cooking process.
- Take out of the oil and drain on paper towel.
- Place the yogurt in a small ramekin or bowl and drizzle the hot sauce on top.
- Enjoy!
Kale Caesar Salad
- Add chopped kale and croutons in a mixing bowl.
- Add Caesar Dressing and mix until the dressing is fully incorporated.
- Place in a salad bowl, sprinkle Parmesan cheese, and enjoy!
Pasta Kit
Vegan “Chicken” Scallopini Parmesan
- Breaded Impossible Chicken Cutlets – Soy Protein Concentrate, Sunflower Oil. Methylcellulose, Natural Flavors, Cultured Dextrose, Salt, Dextrose, Food Starch Modified, Onion, Garlic, Yeast Extract, Spices, Mixed Tocopherols, Mung Bean, Canola Oil, Gellen Gum, Carrot, Turmeric, Potassium Citrate, Soy Lethicin, Sugar, Tapioca, Transglutaminase, Nisisn, Panko Bread Crumb, Parsley
- Marinara Sauce – Tomato, Carrot, Onion, Garlic, Basil, Salt, Black Pepper, Olive Oil, Sugar
- Vegan Mozzarella – Coconut Oil, Modified Potato Starch, Modified Corn Starch, Sea Salt, Natural Flavor, Canola Oil, Beat Carotene
- Vegan Parmesan Cheese – Water, Palm Fruit Oil, Modified Potato, Canola Oil, Organic Vegetable Glycerin, Bamboo Fiber, Sodium Phosphate, Carrageenan, Lactic Acid, Nutritional Yeast, Chickpea Miso, Annatto, Citric Acid, Sunflower Lethicin
Add On’s
Impossible Cigars
- Cigars – Enriched Wheat Flour, Soy Protein Concentrate, Sunflower Oil, Coconut Oil, Natural Flavors, Methylcellulose, Cultured Dextrose, Food Starch Modified, Yeast Extract, Soy Leghemoglobin, Salt, Mixed Tocopherols, I-tryptophan, Soy Protein Isolate, Zinc Gluconate, Niacin, Thiamine Hydrochloride, Pyridoxine Hydrochloride, Riboflavin, Vitamin B12, Shallots, Garlic, Cumin, Red Chili, Turmeric, Canola Oil, Palm Oil, Sunflower Lethicin, Olive Oil, Lactic Acid, Annato Extract, Black Pepper
- Almond Yogurt – Almond Milk, Starch, Mushroom Extract, Citrus Fiber, Locust Bean Gum, Xanthan Gum, Live Action Culture
- Hot Sauce – Water, Peppers, Salt, Acetic Acid, Apple Cider Vinegar, Garlic Powder, Spices
Kale Caesar Salad
- Chopped Kale – Kale
- Caesar Dressing – Capers, Garlic, Lemon, Miso Paste, Red Wine Vinegar, Canola Oil, Olive Oil, Dijon Mustard, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein
- Herb Focaccia Croutons – Garlic, Olve Oil, Parsley, Paprika, Salt, Black Pepper, Flour, Water, Yeast, Sugar
- Parmesan Cheese – Capers, Garlic, Lemon, Miso Paste, Red Wine Vinegar, Canola Oil, Olive Oil, Dijon Mustard, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein
Assorted Macarons
- Chocolate – Almond Powder, Icing Sugar, Caster Sugar, Water, Potato Protein, Cream Of Tartar, Cocoa Powder, Dark Chocolate
- Vanilla – Almond Powder, Icing Sugar, Caster Sugar, Water, Potato Protein, Cream Of Tartar, Soy Milk, Corn Starch, Vanilla Extract, Vanilla Bean
- Pistachio – Almond Powder, Icing Sugar, Caster Sugar, Water, Potato Protein, Cream Of Tartar, Soy Milk, Corn Starch Pistacio Pastecanola Oil, Organic Vegetable Glycerin, Bamboo Fiber, Sodium Phosphate, Carrageenan, Lactic Acid, Nutritional Yeast, Chickpea Miso, Annatto, Citric Acid, Sunflower Lethicin
- Raspberry – Almond Powder, Icing Sugar, Caster Sugar, Water, Potato Protein, Cream Of Tartar, Lemon Juice, Pectin, Raspberry
- Coffee – Soy Milk, Corn Starch, Agar Agar, Sugar, Vegan Butter, Coffee Paste (Fugar), Vegan Cream
"America's Best Vegan Chef" - Oprah Winfrey
"America's Best Vegan Chef" - Oprah Winfrey
Tal Ronnen is quite possibly America’s most influential and beloved vegan chef, and his Los Angeles hotspot, Crossroads Kitchen, has changed the way America thinks about plant-based cuisine. He rose to fame in 2008 as the chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse, and his 2009 cookbook, “The Conscious Cook,” was a New York Times bestseller. He opened Crossroads Kitchen in the heart of West Hollywood in 2013, and it’s been bringing in crowds ever since for its refined plant-based Mediterranean cuisine.
Called “one of 15 restaurants that defined the past decade of eating in Southern California" by Esquire, Crossroads is a place where vegans, flexitarians, omnivores, and meat eaters alike can cross paths to share a delicious meal and a good time. From hearty and comforting tagliatelle bolognese to linguine with mushroom “scallops” to beautiful macarons for dessert, you’ve never had a vegan meal like this before – and it’s shipping nationwide!
