VEGAN CHICK’N PASTA SALA and a 7 LAYER TACO DIP

Instructions:
1. Preheat to 450°F. Spray a nonstick baking sheet with cooking spray and arrange frozen chick’n filets in a single layer. Bake for 22 to 24 minutes, turning once halfway through.
2. Allow the chick’n filets to cook slightly, then cut them into 1-inch cubes.
3. Cook the pasta according to package instructions. Drain and then drizzle with 1-2 tablespoons of olive oil. Allow to cool.
4. Add all ingredients to a large bowl and toss to combine.
5. Chill in the fridge for at least 30 minutes before serving.
When ready to serve, toss once more, garnish with additional herbs and vegan parmesan and enjoy!




1. Heat olive oil in a skillet over medium-high heat.
Add in the Impossible Beef. Cook for about 5-6 minutes, using a wooden spoon to break it into your desired crumble size. Add in the taco seasoning and mix until evenly coated.
2. Using a 9x13-inch glass baking dish, start to build your dip. First, spread the refried beans along the bottom, then layer with sour cream, cooked Impossible Beef, salsa, guac, shredded lettuce, vegan shredded cheddar cheese and finish with olives.
3. Garnish with fresh cilantro or green onions. Serve immediately with tortilla chips or refrigerate overnight and serve cold.