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Chick'n Parmigiana

Chick'n Parmigiana
Chick'n Parmigiana

Take dinner to the next level with this easy, cheesy vegan chicken parmigiana. This perfect pasta recipe uses crispy oyster mushrooms for that incredible texture. Serve alongside pasta for the best ever mid-week meal.


Before you start

Large ovenproof saucepan | 2 large mixing bowls | Deep saucepan | Baking tray | Paper towel | Air fryer (optional)


For the chicken

  • 4 large oyster mushrooms
  • 200ml plant-based yoghurt
  • 80g panko breadcrumbs
  • 50g grated parmesan
  • 200ml vegetable oil, for frying
  • Salt and pepper

For the sauce

  • 1 onion
  • 2 garlic cloves
  • 2x 400g good quality chopped tomatoes
  • 2 tbsp harissa paste
  • 1 tsp soft brown sugar
  • Olive oil
  • Salt

For the topping

  • 4 thick slices of plant-based mozzarella cheese

To serve

  • Handful of fresh basil
  • Salt and pepper to taste


  1. 1.

    Make the sauce | Peel and dice the onions and garlic | Place a large ovenproof saucepan over a medium heat | Once warm, add the diced onion, garlic and pinch of salt | Mix well and cook for 5-10 minutes until soft | At this point, add the chopped tomatoes, harissa paste and brown sugar | Mix well, reduce the temperature and leave to simmer while you make the chicken

  2. 2.

    Make the batter up | In a mixing bowl, add the plant-based yoghurt and give it a little stir to loosen it up | In a separate bowl, mix together the panko breadcrumbs, parmesan and a pinch of salt and pepper

  3. 3.

    Batter the mushroom pieces | Place each oyster mushroom in the bowl of yoghurt and mix well until well coated | Remove from the bowl and place into the breadcrumbs bowl | Mix well until completely coated in breadcrumbs

  4. 4.

    Fry the mushrooms | Place a deep saucepan over a medium heat and add all of the vegetable oil | Once the oil is hot enough to fry, add the battered mushrooms and cook, constantly changing over sides until all sides are golden brown and delicious | You can also air fry your mushrooms if you’d prefer (cooking time depends on the air fryer) | Once cooked, remove from the oil/air fryer and place onto a baking tray lined with paper towel | Turn the oven to the grill setting

  5. 5.

    Finish in the oven | Place the cooked mushrooms on top of the sauce | Top each with a slice of plant-based mozzarella and sprinkle with pepper | Cook in the oven for 5-10 minutes, or until the cheese melts

  6. 6.

    Time to serve | Slice the basil leaves | Once the mushrooms are cooked, remove from the oven and scatter in chopped basil and pepper | Serve immediately