Catupiry com (Veggie) Frango

Catupiry com (Veggie) Frango

2 packages Morningstar vegan chik’n strips
1 medium onion–diced
2 cloves garlic–minced
1 container catupiri/catupiry (~ 8oz.)
16 oz. can hearts of palm–sliced
4 Roma tomatoes
1 tablespoon cornstarch
1/2 cup unflavored, unsweetened milk (I used almond)
1/4 cup vegetable broth
1 bunch fresh parsley or cilantro–chopped
cheese to sprinkle on top (Manchego or Parmesan)
olive oil

*Pre-heat oven to 400 degrees F. Spread catupiri/catupiry along bottom and sides of a 9 in. x 13 in. baking dish.

*Saute chik’n 2-3 tablespoons olive oil in frying pan. Set aside. Chop tomatoes into large chunks and puree/blend until smooth, set aside. Chop onions, saute in 2 tablespoons olive oil, cook until soft, add garlic, cook approx. 5 minutes. Add pureed tomatoes. Simmer on medium low for 10 minutes. Add chik’n in shreds to pan. Cook 5 minutes. Combine vegetable broth and milk, dissolve cornstarch, add liquid to pan. Add hearts of palm. Combine. Adjust for salt and pepper.

*Add to prepared baking dish. Sprinkle with a small bit of cheese (a couple of ounces). Bake 15-20 minutes until cheese on top is bubbly. Serve with steamed rice and salad.