Vegan Greek Chickun Pasta

Lately we’ve been endeavouring to adapt a lot of chicken recipes to be vegan. his was one that we really enjoyed recently and will be making again throughout the winter season.

Serving Size: 4


  • 12-16 ounces vegan soy chunks (chickun style)
  • 1 pound pasta, (egg free of course, we used bow-ties)
  • 1 tablespoon cooking oil
  • 1 roasted red bell pepper, sliced
  • 1 small zucchini, sliced and quartered
  • 1 onion, sliced
  • 1 tablespoon oregano
  • ¼ cup vegan feta cheese, crumbled
  • splash lemon juice
  • salt and pepper to taste
  • parsley as garnish, chopped


  1. Heat a lightly salted pot of water to cook the pasta.
  2. Cook according to instructions on the package.
  3. Heat the cooking oil in a frying pan.
  4. Add the sliced and quartered zucchini pieces and lightly saute until golden brown.
  5. Add the sliced roasted paprika pieces.
  6. Add the vegan chickun pieces and oregano.
  7. Stir to mix well.
  8. Add the splash of lemon juice.
  9. Season to taste with salt and pepper, remembering that you will soon add “salty” olives and vegan feta.
  10. When the pasta is done, drain and return it to the pot.
  11. Add the sautéed vegetables and mix well.
  12. Serve in individual serving dishes.
  13. Add the Kalamata olives to each dish and top with crumbled vegan feta cheese and some chopped parsley.