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Vegan Chicken Parmigiana

Chickn Parmigiana 

Ingredients: (serves 2)

1 pkg of Nabati Chick’n Burgers



3/4 cup non dairy milk

3 tbsp all purpose flour or gluten free 1 to 1 baking flour

1 1/2 tbsp ground flaxseeds

2 tbsp nutritional yeast

1 tsp poultry seasoning

1 tsp Italian seasoning 

1/2 tsp salt 


Panko Coating:

1 cup panko crumbs or gluten free panko crumbs

salt to taste

2-3 tbsp olive oil

marinara sauce

Nabati Cheeze Mozzarella Style Shreds



In a bowl whisk together the batter ingredients.

Then in another bowl add your panko crumbs and season to taste with salt.

Take the Nabati chick’n burger and using your hands shape into an oval/chick’n breast shape and dip into the batter and then coat in the panko crumbs. Set aside on a plate, while you heat the olive oil in a frying pan over medium high heat, when your pan is hot add the breaded chick’n and pan fry on both sides until crisp and golden brown about 4-6mins.

Transfer to a baking pan and spoon 1 1/2 tbsps of your favourite marinara sauce and then add an even layer of Nabati Cheeze Mozzarella Style Shreds.

Bake at 450F for 10 mins or until cheese is melted.


Roasted Zucchini:

1 medium zucchini cut into 1/4 inch rounds

1/2 tbsp olive oil

1/4 tsp dried Italian seasoning

salt and pepper to taste


Preheat oven to 450F, line pan with parchment paper. Toss zucchini with oil, Italian seasoning, salt and pepper. Bake for 12-15 minutes or until tender.


Serve the chick’n parmigiana on top of a bed of pasta, and roasted zucchini. Serve with extra marinara sauce. Garnish with fresh basil and freshly cracked black pepper.

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