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Savory and sweet, with rich notes of garlic and ginger. Now available at select stores.

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Get saucy with our bright, lemony Daring Piccata. This 30-minute weekday delight features crisp Daring tenders and a pan sauce so lickably-luscious, we give you full permission to soak up every last drop of it (by whatever means necessary).

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Preheat oven to 425ºF. Line a large sheet pan with parchment paper and arrange the Daring Breaded Pieces in one even layer. Bake for 12 to 14 minutes (flipping halfway through) or until crisp and golden-brown. Remove from the oven.

Meanwhile, place a large skillet over medium heat. When hot, add 2 tbsp vegan butter, shallots, garlic and red pepper flakes. Sauté until translucent and fragrant, about 4 to 5 minutes, and add vegetable stock. Simmer over medium heat for 6 to 7 minutes or until reduced by half.

When reduced, turn heat to low and whisk in the remaining butter, capers, lemon zest and juice, 1 tbsp parsley and black pepper. Combine until smooth. Season to taste with salt, if necessary.

Add the baked Daring Pieces to the skillet and spoon all over with the pan sauce. Garnish with the remaining parsley and serve hot, family-style, with your favorite pasta or a green salad (with crusty bread to soak up all that delicious pan sauce).

Piccata Be Daring

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Daring Cajun Pieces were born to be jambalaya-d. This one-pot, one-pan wonder packs plenty of heart and just the right amount of heat, making for a Louisiana standard that’s anything but

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Preheat oven to 400ºF. Line a sheet pan with parchment paper, and toss the sliced okra with 1 tbsp olive oil and a pinch of salt. Distribute evenly on the prepared sheet pan and roast for 15 to 17 minutes, or until just beginning to crisp. Remove from oven and reserve in a small bowl.

While the okra roasts, preheat a large nonstick pan with a tight-fitting lid over high heat and add 1 tbsp olive oil. When the oil is shimmering, add the thawed daring Cajun Pieces in a single layer. Sear for 3 to 4 minutes on each side, or until deep golden-brown and crisp at the edges. Remove to a cutting board, chop any larger pieces into bite-sized chunks and reserve.

Turn heat to medium and add vegan butter and 1 tbsp olive oil. Add diced onion, celery, red and green bell peppers and season with a generous pinch of salt. Sauté for 8-10 minutes, stirring frequently until the vegetables have softened and are just beginning to brown.

Add garlic, jalapeño, rice, and cajun seasoning to the pan. Sauté until fragrant, around 2 to 3 minutes, taking care not to burn the garlic. Add vegetable stock, crushed tomatoes, bay leaf, the reserved daring cajun pieces and okra. Stir to combine. Bring to a gentle simmer.

Turn heat to low and cover. Simmer for 25 to 30 minutes or until the rice is tender, stirring every five minutes. If the mixture ever becomes dry, add 1/2 cup of stock at a time as needed.

Once the rice is tender, discard the bay leaf and remove the pan from the heat. Taste and adjust for seasoning as needed with salt and pepper. Spoon into bowls and garnish with torn parsley, scallions and freshly cracked black pepper. Serve hot with lemon wedges and plenty of hot sauce.

Jambalaya Make a Chicken Jealous

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Alfredo lovers, rejoice! Daring’s vegan take on Fettucine Alfredo is the hug-in-a-bowl of your wildest dreams. Get ready to warm your belly and soul with the creamiest dairy-free sauce, topped with perfectly seared Lemon & Herb Daring Pieces. It’s the ultimate comfort food, just in time for chilly evenings ahead.

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Place a large pot of salted water over high heat. Add the diced potato to the pot of water and allow the potato to cook while the water comes to a rolling boil. Remove the diced potato to a blender when a fork easily pierces the flesh.

Meanwhile, place a large skillet over medium heat. When the skillet is hot, add 1 tsp olive oil and swirl to coat. Sear the Lemon & Herb Daring Pieces for 5-6 minutes on each side, or until golden brown and completely cooked through. Set the Daring Pieces aside on a clean plate and reserve.

Wipe out the skillet with a paper towel and turn heat to medium-high. Add the remaining 2 tsp olive oil to the skillet, along with the yellow onion and garlic. Season with ½ tsp salt and sauté the mixture until the onions are softened and translucent, around 5-6 minutes.

Add the sautéed onion and garlic mixture to the blender with the boiled potato, along with the non-dairy milk, nutritional yeast flakes, vegan butter, remaining 1 tsp salt, lemon juice, black pepper, and cornstarch. Blend for 15-20 seconds, or until completely smooth.

Pour the blended sauce into a large, high-walled skillet or dutch oven and bring to a gentle simmer over medium heat, stirring frequently, until slightly thickened.

Meanwhile, add fettuccine to boiling water and cook 2 minutes shy of al dente, according to the package instructions. Reserve 2 cups of starchy pasta water, and drain the fettuccine.

Add the drained fettuccine to the simmering sauce and cook, tossing frequently, for 3-4 minutes, or until the pasta has soaked up a fair amount of sauce and is completely tender. If the pasta begins to look dry, add splashes of pasta water as needed.

To serve, divide the Fettuccine Alfredo among 4 bowls, and top each with a generous portion of seared Daring. Pour any remaining sauce over the top of each bowl, and garnish with plenty of black pepper and chopped fresh chives, if using.

Dreamy Daring Alfredo

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Picture this: Crispy, buttery Daring Pieces smothered in a shroomy cream sauce and resting on a bed of your favorite pasta. You want this. You need this. Hell, you deserve this.

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Preheat a large skillet over medium-high heat. While the skillet comes up to temperature, combine the thawed daring pieces, flour, 1/4 tsp salt and 1/4 tsp pepper in a large bowl until the daring is evenly dredged in the flour mixture. Add vegan butter and olive oil to the skillet and swirl to coat. Arrange the dredged daring pieces in the skillet, shaking any excess flour off of each piece. Cook for 4 to 5 minutes on each side, or until crisp and golden brown. Remove to a paper towel lined plate and reserve.

To the same skillet, add the mushrooms and onion plus a generous pinch of salt. Sauté for 7 to 8 minutes, or until the mushrooms have released their moisture and begin to brown. If the mixture starts to look dry, drizzle in olive oil as needed. Add the garlic and sauté for 1 to 2 minutes, or until fragrant.

Pour in the veg stock, Marsala wine and cashew milk, stirring to combine. Bring the mixture to a gentle simmer and cook over medium-low heat for 5 to 8 minutes, or until the sauce produces thick, starchy bubbles and is reduced by about half. Season with salt and pepper to taste and stir in the fresh parsley. Add the reserved Daring Pieces to the skillet, and drench with the Marsala sauce.

To serve, spoon a generous portion of the Daring Marsala (and that luscious sauce) over your favorite pasta, sprinkle with extra parsley. Devour at will.

Marsala If You Hear Me

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It doesn’t get any cozier than this, folks. This classic is the perfect meal to commune around, packed with Daring pieces. This might just become your next family favorite.

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Preheat oven to 425ºF. Place a 10” cast iron skillet (or other oven-proof skillet) over medium-high heat with 1 tbsp olive oil. Add Daring Pieces in an even layer and cook for 5 to 6 minutes on each side or until browned. Remove to a cutting board and shred using two forks.

Melt 1 tbsp vegan butter in the skillet. Add the leeks, carrots and celery. Sprinkle with a pinch of salt and sauté over medium heat for 7 to 8 minutes or until the veggies have softened.

Reduce the heat to medium-low. Sprinkle the veggies with all-purpose flour and drizzle with remaining 1 tsp olive oil. Sauté for 2 minutes. While stirring, slowly stream in the vegetable stock followed by the cashew milk until the mixture is smooth. Bring to a gentle simmer and stir in the peas, parsley, chives, lemon zest, 3/4 tsp kosher salt and 1/4 tsp black pepper. Simmer for 3 to 4 minutes longer or until thickened. Remove from heat.

Stir in the shredded Daring Pieces. Lay the chilled dough directly on top of the pot pie mixture. Melt remaining tbsp vegan butter in the microwave for 15 to 30 seconds, brush on top of crust and sprinkle with flaky salt if using. Place skillet in oven and bake for 18 to 22 minutes or until crust is golden and the filling bubbles vigorously.

Remove from the oven and let cool for at least 10 minutes. Spoon into bowls. Eat while hot.

 To make this recipe 100% vegan, make sure to purchase a vegan store-bought pastry or make your own vegan pie crust.

Plant Chicken Pot Pie

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Feel the need for speed? These daring tacos come together in 15 minutes flat. That means less time waiting, more time devouring these smoky, spicy, avocado crema-drenched delights.

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Prepare avocado crema. Combine avocado, vegan mayonnaise, chili powder, lime juice, and 1/2 tsp salt in a food processor. Blitz for 25 to 35 seconds until completely smooth.

Warm tortillas by placing them in the microwave for 15 to 20 seconds, or toasting them directly on the grates of your gas stove for 10 to 15 seconds per side until soft and slightly charred. Wrap in a clean kitchen towel to keep warm.

Preheat a skillet over medium-high heat and add vegetable oil. Place thawed daring Cajun Pieces on a cutting board. Using two forks, shred each piece into smaller strands. When the skillet is hot, add the shredded daring to the skillet in one even layer and let it cook, undisturbed, for 2 to 3 minutes or until golden brown. Stir the shredded daring and sauté for 1 to 2 minutes more. Remove from heat.

To assemble tacos, spread a layer of the avocado crema on the base of each tortilla. Top with the shredded daring, lettuce, tomatoes, another generous drizzle of crema and a sprinkling of parsley or cilantro, if using. Serve hot (with lime wedges, if desired).

15 Minutes of Crema Tacos

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Got a hankerin’ only a Po’Boy can fix? These 20 minute sammies are raging with cajun flavor and couldn’t be easier to assemble. We recommend piling these bad boys high with lots and lots of fiery remoulade. Word to the wise: make sure you keep an eye on ‘em if you’re interested in seconds—they tend to disappear fast. 

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Preheat oven to 400°F. Split each hoagie roll down the middle, stopping just before slicing all the way through to keep each roll in one piece. Brush each roll all over with melted vegan butter and place on a baking sheet in the oven for 5 to 6 minutes, or until warmed through and just beginning to turn golden. Remove from the oven and let cool.

Meanwhile, set a large, heavy-bottom skillet (cast iron or similar) with ¼” oil over medium-high heat. While the skillet preheats, combine the Cajun Pieces with all-purpose flour in a large bowl until evenly coated. Discard any excess flour.

When the oil is hot and the surface begins to shimmer, add the dredged Daring pieces to the skillet in an even layer. Shallow fry the Daring for 3 to 5 minutes on each side, or until crisped and golden-brown. Remove to a paper towel-lined plate or wire rack to drain and sprinkle all over with kosher salt.

While the Daring fries, prepare the remoulade sauce by whisking together all the sauce ingredients in a medium bowl.

To serve, slather the bottom of each roll with remoulade. Top with shredded lettuce, sliced tomato and a generous portion of the fried Cajun Daring pieces. Drizzle with more remoulade, and devour immediately.

Disappearin Darin Po Boy

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Disappearin' Darin' Po' Boy

On-the-go? Go Daring—in the form of simply scrumptious and ultra-portable burritos chock full o’ allll the textures, including spicy Cajun Daring, savory sauteed bell peppers, and a silky avocado crema. The final reveal is a wholesome, hearty, super convenient one-handed meal that’s of much higher caliber than anything you’ll grab en-route.

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Place a medium saucepan over medium heat. Add 2 tsp vegetable oil and swirl to coat. When the oil is hot, add the shallot and garlic. Sauté until the shallot is translucent but hasn’t taken on any color — about 3-4 minutes. Add the rice, green chile, 1 c water, and ½ tsp salt, stirring until just combined. Allow the rice to come to a gentle simmer, then reduce heat to low and cover. Cook for 10-12 minutes, or until all water has been absorbed and the rice is tender. Remove from heat, and allow the rice to steam, covered, while the remaining ingredients are prepared.

Place a large skillet over medium heat. When hot, add 2 tsp vegetable oil, and swirl to coat. Add the sliced red and green bell peppers and ½ tsp salt, and sauté until completely tender and just beginning to turn golden-brown — about 4-6 minutes. Remove to a small bowl or plate and reserve.

Add the remaining 2 tsp vegetable oil to the same skillet, swirling to coat, and turn heat to medium-high. Add the Daring Cajun Pieces in one even layer and sear for 5-6 minutes on each side, or until cooked through and golden-brown. Reserve the seared Daring Pieces on a clean plate.

To prepare the avocado crema, add the avocado flesh to the bowl of a food processor, along with olive oil, 2 tsp lime juice, and ½ tsp salt. Blend until smooth, and reserve.

Add the lime zest, black beans, cilantro, and ¼ tsp salt to the steamed white rice, and fluff with a fork until completely mixed.

To assemble the burritos, microwave one tortilla in the microwave for 10 seconds, just until warm and pliable. Place the warm tortilla on a large cutting board, and spread a generous spoonful of the avocado crema all over. Top with ½ c of the black beans and rice, half of the sautéed bell peppers, half of the Daring Cajun Pieces, and a handful of shredded lettuce. Carefully wrap the burrito by tightly folding the side closest to you over the fillings, folding in the right and left sides of the tortilla, and then wrapping tightly as you roll the burrito forward.

Repeat step 6 for the second burrito. To take your burrito on the go, wrap it tightly with foil to maintain its shape. Devour your burrito hot, warm, or at room temperature.

The Daring Carry-On Burrito

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Whether you're participating in #veganuary this month, or are just trying to sprinkle in a few more meatless meals during the week, this takeout-style classic by @maihomecooking won’t have you making any sacrifices (in taste or time). Did we mention you can whip this up in just 15 min? Now that’s what we call #Unclucked.

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Cook noodles per package instructions and reserve water to be used in the sauce. Drain the cooked noodles and run them under cold water. You can use any wheat noodles. I used knife shaved noodles because they absorb all the sauce well and only take 6 minutes to cook!

While the noodles are being cooked, prepare the sauce by mixing together all the sauce ingredients.

Pan fry the plant chicken until they are slightly browned on both sides. Let it cool then shred into thin pieces.

Combine the noodles with the sauce then garnish with the plant chicken, scallions, cucumber, sesame seeds and chili oil if you want a spicy kick.

Vegan Cold Sesame Plant Chicken Noodle

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Vegan Cold Sesame Chicken Noodle

This recipe may only take five minutes to prep—but certainly ain’t your college roomie’s instant ramen. With a salty, unctuous miso broth and a generous stack of expertly-fried Daring Breaded Plant Chicken Pieces, this Ultimate Ramen elevates your comfort-food-fave to a new level entirely.

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Preheat a cast-iron skillet (or other heavy-bottomed skillet) over medium heat. When hot, add ½” of canola oil to the skillet, and heat until the oil registers 325ºF with a thermometer.

Carefully add the Daring Breaded Plant Chicken Pieces to the hot oil and shallow fry for 5-6 minutes on each side, or until golden brown and very crispy. Carefully remove the fried Daring pieces to a wire rack or paper towel-lined plate, and allow to cool slightly.

Meanwhile, add ½ c water to a medium saucepan and bring to a boil over medium heat. Add the miso and whisk vigorously until a smooth, thick paste is formed. Add 3 ½ c water to the miso mixture, and bring to a boil.

Add the instant ramen and bok choy stems to the boiling miso broth and cook according to the package instructions.

To serve, divide the noodles and bok choy between two large bowls. Spoon the miso broth equally into each bowl. Top each bowl with the bok choy greens, Daring Breaded Plant Chicken Pieces, scallions, sesame seeds or furikake, chile crisp, and a generous drizzle of sesame oil. Serve hot, and slurp immediately.

Ultimate Daring Ramen

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The perfect combination of crispiness and melt-in-your-mouth deliciousness, these chilaquiles feature chile-spiced Daring Original Plant Chicken Pieces and store-bought tortilla chips. Basically, this is the chillest meal to whip up super fast, whenever that craving hits…

Place a large skillet over medium-high heat. When hot, add 2 tsp canola oil, swirling to coat the skillet. Add the Daring Original Pieces in one even layer and sprinkle all over with the chili powder. Sear for 5-6 minutes on each side, or until cooked through and golden brown. Remove to a plate and reserve.

Wipe out the skillet, and add another 2 tsp canola oil, swirling to coat. Sauté the onion and garlic until the onion is translucent and softened — about 4-5 minutes. Turn heat to medium and add the salsa, vegetable stock, diced chipotle, adobo sauce, and ¼ tsp kosher salt. Bring to a boil, then simmer for 7-8 minutes — the sauce should be thick and glossy.

Carefully pour the salsa mixture into a blender and blend for 20-30 seconds, or until completely smooth. Taste, and adjust with more salt if needed. (This will depend on your store-bought salsa.) Reserve salsa rojo until ready to serve.

To make the vegan crema, add the silken tofu, cilantro, lime juice, garlic powder, and ½ teaspoon kosher salt to the bowl of a food processor, and blend until smooth.

To serve, add the tortilla chips to a large bowl and pour the salsa rojo overtop. Toss to coat each chip in the sauce, then add back to the large skillet. Top with the chili-spiced Daring Pieces, cilantro, and avocado, then drizzle with vegan crema and finish with freshly cracked black pepper. Serve directly out of the skillet.

Daring Chill-aquiles

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Daring Shogun (Flavors)

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There’s nothing like the original, and our Original Plant Chicken Pieces are no exception. They’re the game-changer that put us on the map: the plant chicken that sizzles, shreds and serves just like, well, chicken.

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Daring Original Pieces

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Plant-based doesn’t mean bland, especially when it comes to Daring Cajun Plant Chicken Pieces. Whether the taste transports you to Bourbon St. or beyond, one thing’s for sure: they bring the heat.

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Daring Cajun Pieces

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Citrusy and herby, our Lemon & Herb Plant Chicken Pieces are seasoned the way chicken is supposed to be–while not being chicken at all. When it comes to bright and savory flavors, these plant-based bites truly bring it.

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Daring Lemon & Herb Pieces

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Daring Teriyaki Plant Chicken Pieces are sweet, savory, and remarkably chicken-y. Perfectly textured and tender, these pieces bring rich notes of garlic and ginger to any dish that calls for teriyaki chicken.

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Daring Teriyaki Pieces

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On the outside: A golden, crunchy gluten-free breading. On the inside: Daring’s tender, juicy, and oh-so-chicken-y plant-based upgrade to chicken

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Daring Original Breaded Pieces

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If you love our Original Plant Chicken Pieces, you’ll absolutely love our Original Plant Chicken Tenders. Found in the refrigerated aisle, our Tenders are perfectly textured and endlessly versatile, taking on sauces, marinades, and seasoning like a champ.

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Plant Chicken Tenders

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We'd love to partner with you to put our delicious plant-based chicken on your menu. Together, we can get people eating and treating the planet better, bite-by-bite.

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Daring is Plant Chicken with a simple ingredient list, and perfect flavor and texture.

NEW TERIYAKI
Plant Chicken Pieces

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NEW TERIYAKIPlant Chicken Pieces​

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BREADEDPlant Chicken Pieces

ORIGINALPlant Chicken Tenders

100% delicious NUTRITIOUS Plant Chicken.

100% plant based

High Protein

Low Calorie

NON-GMO

Looking to serve Daring?

NEW TERIYAKI
Plant Chicken Pieces

ORIGINAL
Plant Chicken Pieces

CAJUN
Plant Chicken Pieces

LEMON & HERB
Plant Chicken Pieces

TERIYAKI
Plant Chicken Pieces

BREADED
Plant Chicken Pieces

ORIGINAL
Plant Chicken Tenders

100% delicious NUTRITIOUS
Plant Chicken.