Step 1

Place dry soy curls in a large bowl. If using a bouillon paste, dissolve it in water before adding to the bowl. If using my homemade chicken seasoning, you can add the powder directly. Then add just enough water to almost cover the soy curls. Stir and set aside to soak for 10 to 15 minutes, stirring once or twice.

Step 2

For the cashew cream sauce, in a high speed blender combine 1¼ cups water, the whole clove of garlic, lemon juice, cashews, and ½ tsp sea salt. Blend on high until smooth. Scrape down the sides of the blender and blend again to make sure it's completely smooth.

Step 3

Preheat a large skillet over medium heat and add the oil. Pick up soy curls by the handful, and squeeze over the bowl to remove most of the liquid. Drop into the skillet. Set the bowl aside, reserving the liquid. Cook the soy curls until golden brown, stirring occasionally.

Step 4

Add the garlic and Italian seasoning to the pan. Stirring constantly, cook for about 30 seconds. Next, add the blended cashew cream and sundried tomatoes. Stir and cook for about 3 minutes or until the sauce has thickened.

Step 5

Season with black pepper, and pour in the soy milk. Continue to stir and cook for a few more minutes to incorporate and develop the flavors of the sauce. Taste for seasoning and add more lemon or black pepper, if desired. If the sauce is too thick or needs more salt, add a few spoonfuls of the soaking liquid.

Step 6

Serve vegan "marry me chicken" with your choice of mashed potatoes, mashed cauliflower, rice, or pasta. Sprinkle with plenty of freshly chopped basil and vegan Parmesan, if desired.