Julie Anne Rhodes
Are you contemplating a vegetarian or vegan lifestyle? Maybe you’re an omnivore like me, and just want to lighten your meat intake by 1-2 meals a week, but find it difficult to plan meals without protein being the main attraction? Garden + protein = Gardein. A heart healthy, award-winning meat alternative, that is made mainly from soy protein, vital wheat gluten, and ancient grains (quinoa, amaranth, millet, and kamut).
Ready made products
I know most people are too busy to plan, shop, and make dinner every night… I wouldn’t be so busy otherwise (nor would I be writing a book to address that very issue), so I understand the importance the company places on ready made meals. My favorite of which was definitely the buffalo chicken wings.
Gardein Buffalo wings with roasted broccoli & ranch dressing
However I will almost always opt for my own homemade marinara sauce, and Oven-Fried Parmesan Gardein Chick’n Filets or Tenders. Ok, it’s not vegan, but no animals died for it! Gardein is high in protein and iron, low in fat, has no trans fats, and is completely cholesterol free. The brand is endorsed by both New York Times bestseller, Tal Ronnen… who helped develop the tasty product, and Oprah’s trainer, Bob Greene.
My Oven-Fried Parmesan Gardein Chick’n Fillets or Tenders
I prefer the Gardein products like the chick’n fillets and beef tips that you would use to create your own recipes from scratch as I did with my Gardein “Beef” & Broccoli, or my Gardein Chick’n Paprika below. You can really adapt most recipes.
My Gardein “Beef” & Broccoli
No matter which Gardein product you decide to put on the table… you will be eating an animal and environmentally friendly meal. When I’ve served it to my clients and friends… the plates have come back clean time after time.
Gardein Chick’n Paprika
My Gardein Chick’n Paprika

Servings: 4


  • 1 10z. pkg. lightly seasoned chick’n scallopini, defrosted
  • 1/4 cup flour
  • 1 teaspoon garlic granules
  • 2 tablespoons “earth balance” margarine, divided
  • 1 Tablespoon canola oil
  • 1 shallot, minced
  • 1 Tablespoon + 1 teaspoon sweet paprika
  • 1 Tablespoon nutritional yeast
  • 1 cup vegetable broth
  • 1 cup regular cashew cream (see note)
  • 1 Tablespoon lemon juice


1). Mix flour and garlic granules well. Melt earth balance in a large skillet over medium heat.Sauté chick’n scallopini until browned, 2-3 minutes, flip and brown the other side 2-3 minutes.Remove to a plate and cover loosely with foil to keep warm.

2). Heat oil in the same pan. Add shallot, and cook until translucent, about 2-3 minutes. Stir in paprika, and stir constantly for 30 seconds. Add vegetable broth and nutritional yeast flakes., and simmer, stirring up any brown bits from the bottom of the pan, for 5-7 minutes. Add cashew cream and lemon juice. Stirring frequently, cook for an additional 3-4 minutes, until sauce is well incorporated and slightly thickened.

Note: This is a method of replacing the dairy that I learned from The Conscious Cook cookbook. Cover 2 cups of raw cashews with water, and refrigerate over night. Drain and add fresh water to same level as cashews for thick cashew cream, or 1 inch above cashews for regular cashew cream. Puree in a blender until smooth and creamy.


Serving suggestions: Serve with buttered noodles, new potatoes, or rice, and any green vegetable of your choice.

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  • January 27, 2010
    8:38 am

    Hi Julie Anne,Hope you are well and taking it easy.I have definately become a convert to the vegan alternative. As you know, we do not have Gardein or Match products here in OZ, but we do have other brands here that are almost the same. One in particular is the Sanitarium brand. I have had over the last two days their Chicken Tenders alternative which I have found to be so full of taste. With a nice side salad it well down so, so well. I am thrilled! Honestly, if it wasn't for your blog and what you have said about these type of products I would never have tried them. Of course it's not Gardein but it sure tastes good. Thank you for giving my body a break and making my taste buds explore outside the box. Gotta go, making lovley Thai Fish Cakes for dinner. Omnivore Aussie Mum

  • January 27, 2010
    4:13 pm

    Thank-you for this. I shall add this to my "try out" list. Next on my list is a vegan lemongrass "chicken" with coconut rice as it suits my vegetarian diet and can easily be adapted to my mother's diabetic requirements.Recipe:http://www.itv.com/lifestyle/food/thismorning/recipes/lemongrasschickenstylewithcoconutrice/default.htmlYoutube video of it being made:http://www.youtube.com/user/heathermillsvideo#p/u/9/OgskvWpe0OkThinking of you and wishing you all the best,Emma-Jane.*

  • January 31, 2010
    4:55 pm

    Hi Julie Anne,Thanks for this recipe. I will try it out on a client this week. Good idea. Unfortunately for me, I have found that I can't eat soy for the time being. They are causing my fibroids to bleed, which means upsetting my estrogen. Oh well. I love using the gardein on vegetarian clients because it gives me more options. I hope you will soon be back on your feet!! Hillsxx

  • February 7, 2010
    12:29 am

    thanks for all these great recipes. i am macrobiotic, except for the occasional organic egg, and i love cooking. so great to find other people's recipes for my lifestyle =)

  • February 7, 2010
    1:32 pm

    I would love to try these products but they do not sell them mainstream where i live. I hope they are released more widespread as they become more popular. Such a bummer…Laura