Like many people, Ayesha Curry has chosen to go dairy free. While embracing plant-based food choices has been a popular food trend, finding food brands that offer the same satisfaction as the traditional food options is key. For Curry, she is turning to So Delicious Plant Based Cheese Alternatives and her Chicken Parm Burger recipe is the comfort food dish that everyone will crave.
While many people have made the plant-based burger, chicken or even sausage swap, dairy free cheese needs to be part of the food conversation, too. When a brand can create a creamy, luscious plant-based food alternative, people will take notice.
For Ayesha Curry, she and her family have recently chosen to go dairy-free. But she admitted, “cheese is a staple in so many of (her) favorite recipes.” Recently, she has found a plant-based option that leaves her feeling satisfied.
Curry said, “I’m a firm believer in eating mindfully, while not depriving yourself of the things you love to eat. Reaching for more plant-based ingredients is one trick I know helps me feel my best.”
How does Ayesha Curry transform her Chicken Parm Burger recipe?
For many people, chicken parmesan is the ultimate comfort food. From the perfectly juicy chicken to the melted cheese on top, it is a delicious bite that leaves you feeling satisfied. To transform that classic recipe with a plant-based cheese alternative, each bite needs to have that creamy, gooey consistency. Without it, that first bite might make you feel deprived.
Check out Curry’s video.
As seen in the video, the plant-based shreds have all the cheesy, gooey goodness that someone expects from mozzarella. It is melted to perfection and adds to the enjoyment of this recipe.
If the video made you hungry, So Delicious Plant Based Cheese and Curry shared the Chicken Parm Burger recipe.
- 1 pound ground chicken
- 2 tablespoons roughly chopped fresh basil, plus 8 leaves for serving
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½tablespoon extra-virgin olive oil
- ½ cup So Delicious Mozzarella Style Shreds
- 1 cup marinara sauce
- 4 hamburger buns, toasted
- 2 tablespoons vegan mayonnaise
- 1 teaspoon Dijon mustard
- 4 romaine lettuce leaves
1.In a large bowl, combine the ground chicken, chopped basil, garlic, shallot, Italian seasoning salt, and pepper. Mix gently but thoroughly to combine, then shape into four uniform patties.
2.In a large skillet, heat the olive oil over medium-high heat. Add the patties and cook, turning once, for 4 to 5 minutes per side until cooked through. (You can cut into one to test, or use an instant-read thermometer: Inserted in the center of the burger, it should register 165 degrees F.)
3.Preheat the broiler to low and arrange a rack 4 inches from the heating element. Transfer the cooked patties to a rimmed 11-by 13-inch baking sheet, arranging them on half of the pan. Spoon marinara sauce over the top of each patty, then top with So Delicious Mozzarella Style Shreds. Arrange the buns, cut side up, on the other half of the pan.
4.Broil for 2 to 3 minutes, until the cheese has melted and the buns are toasted. (Keep a close eye on the buns so they don’t burn).
5.In a small bowl, stir together the vegan mayonnaise and mustard and spread on each side of the toasted buns. Place a patty on each bun and top with a lettuce leaf and basil leaves and then the top of the bun. Serve immediately.
What plant-based food swaps have you made recently? Are you open to updating favorite recipes?