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

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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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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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We have 3 words for you: Creamy. Truffle. Pasta. This recipe combines decadent creaminess with a satisfying crunch (and a little bit of greens for good measure).

½ cup plant-based cream (we recommend Country Crock) 

1.	In a large saucepan add oil and garlic, and sauté for 30 seconds. 

2.	Add plant-based cream and bring it to a light boil. 

3.	Add plant-based parmesan to cream and stir. 

1.	Set a skillet over medium heat and add ¼ inch oil. Once oil is hot, carefully lower frozen Daring pieces into the pan. Cook each side for about 2-3 minutes or until golden brown and crisp. Allow pieces to dry and cool on a baking rack or paper towels. 

1.	Set a skillet over medium heat and add 2 TBSP oil and 1 tsp minced garlic. Let simmer for about 30 seconds.  

2.	Add the broccolini and sauté until the broccolini is bright green and some of the stems and tips of the florets are lightly charred, 5-7 minutes. 

3.	Add a dash of nutritional yeast and the handful of chopped basil leaves and sauté for another minute.  

1.	Cook the pasta according to package directions.  

2.	Once the pasta is finished cooking, drain and add it to the large saucepan with the truffle sauce. Stir to combine.  

Plate your truffle pasta first, followed by your Daring, then garnish with the broccolini. Enjoy!  

Creamy Truffle Pasta

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We combined our crispy Breaded Plant Chicken pieces with Banza's Plant-Based Mac to create the comfort-food extravaganza you've been searching for all season long. (Pro tip: save this recipe if you're looking for some plant-based sides this Thanksgiving). 

Set a skillet over medium heat and add ¼ inch oil. Once oil is hot, carefully lower frozen Daring pieces into the pan. Cook each side for about 2-3 minutes or until golden brown and crisp. Allow pieces to dry and cool on a baking rack or paper towels. 

Make Banza Mac according to package instructions. 

Place Mac in a cast iron skillet or oven proof baking dish. Mix in a quarter cup of grated vegan parmesan. Top with Panko bread crumbs, black pepper, and 2 TBSP grated vegan Parmesan. 

Bake until the cheese on top melts and the breadcrumbs become golden, about 15 - 20 mins. 

In a medium bowl, toss Daring pieces in Franks Red Hot Buffalo sauce.  

Serve with a drizzle of Franks Red Hot Buffalo sauce for some extra buffalo heat. Enjoy! 

Baked Buffalo Mac and Cheese

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Dairy- and guilt-free? You bet. Succulent seared daring pieces join forces with creamy Tuscan pasta for a one-pot meal that’s as easy to cook as it is to clean up. Dinner #goals.

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Place a large skillet or dutch oven over high heat. When hot, add 1 tbsp olive oil, or enough to just coat the bottom. Add frozen original daring pieces in an even layer and sear for 5 to 6 minutes on each side, or until golden brown and cooked through. Remove to a plate and set aside.

Reduce heat to medium. Add 1 tbsp vegan butter and swirl to coat the bottom of the skillet. When the butter is melted, add garlic, sun-dried tomatoes, shallots, parsley, rosemary, red pepper flakes and a pinch of salt and pepper. Sauté for 4 to 5 minutes, stirring frequently until the shallots are softened and translucent.

Add cashew milk, vegetable broth, nutritional yeast flakes and a generous pinch of salt to the skillet and stir to combine. When simmering, add fettuccine and stir to fully cover in sauce. Turn heat down to medium-low and cover with a tight-fitting lid. Simmer for 15 to 20 minutes, tossing frequently to prevent the fettuccine from sticking, until the pasta is tender. If at any point the sauce becomes too dry, add splashes of cashew milk as needed.

When the fettuccine is cooked through, add 1 tbsp vegan butter, lemon zest and the reserved daring pieces. Toss to combine. Taste and adjust for salt as needed.

Divide the pasta amongst bowls. Garnish with extra lemon zest, torn parsley and freshly ground black pepper. Serve immediately.

Daring Dreams of Fettuccine

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That's right. We unclucked the most chicken-y of chicken dishes: the chicken salad sandwich. And not just any chicken salad sandwich–Chicken Salad Chick's famous Fancy Nancy.

Cook Daring according to pouch instructions 

Shred cooked Daring pieces using two forks 

In a medium bowl, mix the celery, dry ranch seasoning, Veganaise, salt, and pepper until well combined.  

Add the shredded Daring and mix until well combined. 

Add in the grapes, chopped apples, and pecans. Mix until well combined.  

Serve on a vegan croissant for the ultimate Chicken Salad Chick experience. Enjoy! 

Chicken Salad Chick Copycat Fancy Nancy

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Tis’ the season for holiday gatherings and we've got just the thing for you to bring: Cajun Plant Chicken Croquettes. These potato croquettes are crispy on the outside, soft on the inside, and are loaded with our Cajun Plant Chicken pieces, giving them just the right amount of bite that will keep everyone coming back for more.

1 8 oz. Pouches Daring Cajun Plant Chicken  

1/2 large sweet (or yellow) onion, finely chopped 

Heat a frying pan on high heat, then reduce to medium. Drizzle with 1-2 tbsp cooking oil and sear the Daring Cajun Pieces for 2-3 minutes per side. They are done when they have a nice golden-brown color to them. 

Remove from heat, and shred with two forks. Set aside. 

Peel the potatoes and cut in half. Then, in a large stock pot add water, and boil the potatoes until soft, about 20-25 minutes. Drain and put into a large bowl.  

Finely chop onion and red bell pepper, then sauté in a pan over medium heat with 1 tbsp oil for 3-5 minutes or until the onion is translucent.  

Mash the potatoes, then add the shredded Daring and the rest of the ingredients for the potato dough and mix everything together until well combined. Let the potato dough rest until cold enough to handle.  

Prepare the breading station. Add the all-purpose flour in a bowl, the plant milk in a second bowl, and the breadcrumbs and the salt in a third bowl. 

Form the potato dough into 2-inch round balls. Then, roll them first in flour, then dip them in plant milk, and lastly coat in breadcrumbs. Make sure they are coated on all sides.  

Heat the frying oil in a medium-sized to small pot. Fill the oil about 2 inches high - the croquettes should be able to float in the oil but make sure you don't fill too much oil into the pot to prevent hot oil spilling on the hot plate and everywhere.  

Once the oil is hot, fry the croquettes in batches until golden and crispy (about 1.5 minutes), turning half-way through to ensure both sides are crisp. Place them on a paper towel to remove excess oil. Enjoy! 

Cajun Croquettes

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We dared to make a Chick-fil-A Copycat entirely from plants, and as our recipe content queen, Emilie, can tell you–it's definitely worth skipping the drive-thru for. We're pretty sure this is what those cows meant when they said "eat more chikin".

1 1/2 cups vegan milk substitute, divided 

Kosher salt and freshly ground black pepper, to taste 

1 head green leaf lettuce, leaves separated 

Place a 10” skillet with 1/2” of peanut oil (about 1 cup) over high heat. Heat until the oil registers 325ºF with an instant-read thermometer. 

In a large shallow baking dish, combine Daring Pieces, pickle juice and 1/2 cup plant-based milk; marinate for at least 30 minutes. Drain well. 

In another large shallow baking dish, whisk together remaining 1 cup plant-based milk and 3/4 cup Just Egg. Stir in chicken to coat and drain excess milk mixture. 

In a gallon size Ziploc bag or large bowl, combine marinated Daring Pieces, flour and confectioners’ sugar; season with salt and pepper, to taste. 

Working in batches, shallow fry coated Daring Pieces for 2-3 minutes on each side, or until golden brown and crispy. 

While the Daring Pieces are cooking, make the sauce. In a small bowl whisk together all the sauce ingredients.  

Place hamburger buns in a frying pan over low heat until slightly toasted. 

Remove fried Daring Pieces to a wire rack set over paper towels to drain. 

Add sauce to each hamburger bun half, then add Daring Pieces, and top with green leaf lettuce, tomato and pickles. Serve immediately, and enjoy! 

Chick-fil-A Copycat Sandwich

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We partnered with Haven's Kitchen to help you start your year off right. This delectable Green Goddess salad can be whipped up in under 15 minutes.

Haven’s Kitchen Edamame Green Goddess Sauce  

1 small head green cabbage (or iceberg lettuce), finely diced 

Heat a frying pan on medium-high heat. Drizzle with 1-2 tbsp cooking oil and sear the Daring Original Plant Chicken Pieces for 2-4 minutes per side. They are done when they have a nice golden-brown color to them. 

Next, finely dice your veggies, avocado and cooked Daring pieces, and combine in a large bowl.  

Add the Haven's Kitchen Edamame Green Goddess Sauce to the bowl with the diced veggies + Daring and mix well. 

Enjoy on its own or scooped up with tortilla chips! 

Green Goddess Salad with Haven's Kitchen

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Green Goddess Salad

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…

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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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We're gonna go ahead and file this recipe under "things we could eat EVERY. SINGLE. DAY." This bowl packs in everything you love about Teriyaki–the savory, the sweet–and pairs it with a zingy spicy mayo vinaigrette over a bed of fluffy jasmine rice. We dare you not to add this to your weekly (or daily) rotation.

Follow package instructions for frozen rice. Set aside. 

To cook Daring Teriyaki Plant Chicken preheat a non-stick pan on medium-high for 1 min. Reduce heat to medium. Add 1.5-2 tbsp of oil. Sizzle for 5-6 minutes if frozen or 3-4 minutes thawed. Cook until golden brown on both sides. Set aside. 

To assemble: Divide the rice between two bowls. Top with teriyaki chicken, shelled edamame, fresh pineapple, Persian cucumber, and carrot. 

Drizzle with the spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy immediately.

Teriyaki Plant Chicken Rice Bowls

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Raise your hand if you miss this after-school snack (even if it did wreak havoc on the roof of your mouth) 🙋🙋🙋​  ​  Well, we're here to bring the nostalgia (and hopefully not the burnt mouths) back to your kitchen with a plant-based + gluten-free twist. These snackable pizza bites are packed with melty Violife Mozzarella Shreds and crispy Daring Breaded Plant Chicken Pieces. Perfect for an after-school snack, or even better: wine night. ​

1 8oz pouch Daring Original Breaded Pieces 

1 cup Violife just like Mozzarella Shreds 

Dough Ingredients: (you can also use store-bought gluten-free pizza dough) 

Defrost Daring Breaded Pieces in the refrigerator overnight.   

In a standing mixer, combine the flour, yeast, and salt. Add water slowly until dough is only slightly sticky (different gluten-free flours will take varying amounts of water - may not need a full cup) 

After adding flour to the surface of the counter, knead enough extra flour into the dough to make it smooth and non-sticky 

Roll dough to a thickness of about 1/8 inch, then use a pizza cutter to cut 1.5x3 inch rectangles.   

Chop defrosted Daring into bite-sized pieces. 

Place about 1 teaspoon tomato sauce, 1 tsp vegan mozzarella, and 1-2 chopped Daring pieces in the center of each piece of dough and moisten all sides with a little water.   

Fold the stuffed dough in half, lengthwise, so that you have formed a filled rectangle. Press edges lightly to seal. 

Add rolls to the baking sheet, then use a basting brush to coat with a small amount of oil. 

Bake at 400 degrees for 10-15 minutes or until browned and crispy. 

Serve with a side of your favorite pizza sauce and enjoy! 

Gluten-Free Pizza Rolls

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Gluten-free, non-GMO, and made from a short, simple list of ingredients.

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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.

Your new favorite
PLANT CHICKEN

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.

100% plant based

Good Source of Protein

Low Calorie

Non-GMO

Looking to serve Daring?

Your new favoritePLANT CHICKEN

ORIGINALPlant Chicken Pieces

CAJUNPlant Chicken Pieces

LEMON & HERBPlant Chicken Pieces

TERIYAKIPlant Chicken Pieces

BREADEDPlant Chicken Pieces

ORIGINALPlant Chicken Tenders

100% delicious NUTRITIOUS Plant Chicken.

100% plant based

Good Source of Protein

Low Calorie

Non-GMO

Looking to serve Daring?

Your new favorite
PLANT CHICKEN

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.