No Evil Foods

Ingredients

• 1 package Comrade Cluck
• 1/2 cup all purpose flour for dredging
• 1 tbsp. oil
• 1 tsp oregano
• 1 cup raw cashews, soaked
• 1 + 3/4 cup vegan chicken stock
• 2 tbsp nutritional yeast
• 6 (yes, 6) cloves garlic, minced
• 1 cup Sundried tomatoes
• 3 cups baby spinach
• Lemon wedges & baguette points or pasta for serving

The How-To

1. In a medium bowl, add 1/2 cup flour. Break up the contents of Comrade Cluck No Chicken and add them to the flour. Toss until No-Chicken is coated in flour.
2. In a skillet over medium heat, heat oil. Add no-chicken, oregano and a pinch fresh ground pepper. Cook until golden 2-3 minutes per side. Remove from skillet and set aside.
3. Drain the cashews and add to blender with stock and nutritional yeast. Blend on high-speed until completely smooth.
4. Return skillet you used to cook the no-chicken back to the stove and add a little more oil.
5. Stir in garlic and cook until fragrant, about 30 seconds over med heat. Add sun-dried tomatoes and cook until tomatoes begin to brown.
6. Reduce heat to low and add spinach. Toss until wilted, then add cashew cream. Stir to combine.
7. Pour remaining 3/4 cups of chicken stock to pan. Stir to combine. Return chicken to the pan and simmer sauce for 2-3 minutes. Taste and adjust with salt and pepper.
8. Serve with lemon wedges and crusty baguette points for dipping.