Vegan Mushroom Chick'n with Candied Carrots

Ingredients

• 2 Chick'n Scallopini filets
• 1/2 cup Pacific Vegan Mushroom Gravy
• 1 cup sliced brown mushrooms (baby bella's)
• 2 Shiitake Mushrooms, sliced
• 3 cloves garlic, minced
• 2 Tbsp White Balsamic Vinegar
• 1/8 tsp white pepper, ground
• 1/4 tsp sea-salt
• 6 large baby carrots
• 2 Tbsp pure maple syrup
• dash of cayenne pepper
• a few sprigs of fresh thyme
• olive oil
• **Optional** - fresh baby greens (about 2 cups) - spinach, kale, etc.

Directions (see photos below)

1. Slice mushrooms, set aside.
2. Mince garlic.
3. Heat 1 Tbsp olive oil in large skillet over medium-high heat.
4. Add garlic, and sautee until fragrant.
5. Add mushrooms, cooking (stirring often), until cooked through.
6. Remove to bowl, and set aside.
7. Place carrots, thyme sprig, maple syrup and sprinkle of cayenne pepper in a ziploc steamer bag (or however you prefer to steam). Cook in microwave on high for 3 minutes. Allow to rest 1 minute, then plate.
8. While carrots are steaming, place scallopini in skillet and increase heat to high. Cook about 2 minutes on each side. If you need more oil, add another tsp to the skillet prior to adding the Chick'n.
9. Heat 1/2 cup mushroom gravy, about 1 minute.
10. OPTIONAL: Lightly wilt fresh greens (spinach, kale, etc) in pan, then place on plate.
11. To plate: Top greens (if using) with a Scallopini. Pour 1/4 cup gravy over each scallopini, and divide mushrooms between the two plates. Add a sprig of fresh thyme, if you like, for presentation.