Lemon Chick'n Scallopperoni

Source: The Food Duo (Macaroon & Artichoke)
Serves 4


o 2 Tbsp. olive oil, plus 1 Tbsp.
o 2 garlic cloves, minced
o 1 medium onion, halved and sliced
o 1 medium bell pepper, sliced lengthwise
o 1 pkg Gardein Chick'n Scallopini
o 8-10 slices of vegan pepperoni, finely chopped
o Juice of one lemon, divided
o 1 Tbsp. vegan butter/margarine
o 1/2 c. soy creamer
o Salt and pepper to taste
o Lemon slices for garnish, optional


1. In a small saucepan, heat 1 Tbsp. of oil. When hot, add onions and saute until onions begin to sweat, then add pepper slices. Lower heat and cook for about 10 minutes or until pepper slices are tender. Set aside when done
2. While onions and peppers are cooking, heat 2 Tbsp of olive oil in a separate large saucepan. When hot, add garlic and saute until browned
3. Add chick'n to pan, squeeze in half of the lemon juice and cook for 5 minutes. Turn over and a cook for another 5 minutes. Remove from saucepan
4. Add chopped pepperoni, vegan butter, soy creamer, remaining lemon juice, salt and pepper to pan, and stir well until well combined, bringing to quick boil. Lower heat and return chick'n back to pan and cook for about 3-5 minutes
5. On top of rice or pasta, add peppers and onions, then top with the chick'n. Drizzle leftover cream sauce. Garnish with lemon slices