Pre-Cooked Low-Fat Vegetarian Fried-Chicken Meat-Free Alternative
Worthington Low Fat FriChik has 5.5 grams less fat than Worthington Original FriChik--making it a great meat alternative with even less fat. This precooked and canned meat-free alternative made with vegetable protein is delicious right out of the can, and is also great in sandwiches, casseroles, chow mein, and salads.
Made with textured vegetable proteins from wheat and soy, Worthington Low Fat FriChik is a great meat substitute.
- Vegetarian
- Dietary exchange: 1.5 lean meat per serving
- Low fat--just 2.5 grams per serving
- Low saturated fat
- 0 trans fat
- Cholesterol free
- 12 grams of protein per serving
- B Complex Vitamins: B6, B12, and thiamin, niacin, and riboflavin
- 1 gram of dietary fiber
- Kosher dairy
Worthington & Loma Linda
Worthington & Loma Linda are a leading brand of vegetarian foods that maintain robust flavor without meat product. Worthington & Loma Linda vegetarian foods are low in cholesterol and lower in fat, especially saturated fat, than their meat counterparts. Coming in easy to prepare formats that can be served directly from your pantry or right out of the freezer, these delicious, meatless alternatives are perfect for quick and nutritious meals.
Try Worthington Low Fat FriChik in these delicious recipes:
Chicken-Rice Casserole
Preparation Time: 20 minutes
Total Time: 70 minutes
Servings: 6
INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 cup chopped celery
- 1 cup chopped onions
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (8 ounces) water chestnuts, drained and sliced
- 1/2 cup mayonnaise
- 2 cups cooked rice
- 2 cans Worthington Low Fat FriChik chicken substitute
- 1 teaspoon vegan chicken seasoning
- 2/3 cup potato chips (optional)
DIRECTONS:
- In medium frypan, heat oil. Add celery and onion and sautee until softened. Remove from heat.
- In large mixing bowl, combine soup, water chestnuts, mayonnaise, rice, Worthington Low Fat FriChik, and seasoning. Stir in sauteed celery and onions. Spread in 1 1/2-quart glass baking dish coated with cooking spray. Sprinkle with potato chips, if desired.
- Bake at 350° F about 50 minutes or until thoroughly heated.
Frichik & Potato Casserole
Preparation Time: 30 minutes
Total Time: 90 minutes
Servings: 12
INGREDIENTS:
- 1 bag (1 pound, 14 ounces) frozen, hash brown potatoes, thawed
- 1/2 cup margarine or butter, melted
- 1 can (10 3/4 ounces) condensed cream of celery soup
- 1 cup sour cream
- 2 cups (8 ounces) shredded Cheddar cheese
- 1/2 cup chopped onions
- 1 can (12.5 ounces) Worthington Low Fat FriChik chicken substitute
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups Kellogg's Corn Flakes
DIRECTIONS:
- Spread thawed potatoes evenly in bottom of 17 x 11 x 2-inch baking pan. Set aside.
- In large mixing bowl, stir together margarine, soup, sour cream, cheese, onions, Worthington Low Fat FriChik, salt and pepper. Spread over potatoes and sprinkle with crushed KELLOGG'S CORN FLAKES cereal. Cover.
- Bake at 350° F about 1 hour or until thoroughly heated. Serve hot.
About the Brand
For more than 65 years, Worthington and Loma Linda have created new and innovative products for consumers looking for vegetarian options.
Worthington Foods began as Special Foods in 1939, founded by psychiatrist Dr. George Harding. Dr. Harding was committed to providing health for the body and mind with an emphasis on nutrition and vegetarianism. The first products were the meat alternatives Proast (dark meat) and Numete (light meat). Special Foods grew throughout the years and saw a jump in production due to a shortage of meat during WWII. In 1945, Special Foods changed its name to Worthington.
In the decades to follow, Worthington Foods led the way to new vegetarian products. During the 1950s, Worthington increased in size due to acquisitions and new product developments, such as Soyamel and Veja-Link, the world's first vegetarian hot dog. In the 1960s, Worthington experienced two major breakthroughs. First, using spun soy fiber to create a meat-like texture helped to bring new vegetarian products to market. Second, Worthington was the first to bring frozen vegetarian food into supermarkets.
In the 1970s, under new ownership by Miles Laboratories, Worthington introduced Morningstar Farms products. In 1982, the original founders bought back the business and, soon after, Dale Twomley became CEO, taking the company public in 1992.