Today is kind of chilly, but also grey and rainy, and it felt like the perfect weather for this cozy Creamy Dijon Orzo Skillet with Vegan Paprika Chick’n! Do you guys like orzo? For those who don’t know, orzo is what I like to call “pasta that looks like rice”. Because it truly looks like large grains of rice, but it is in fact pasta. So cool! And also, so delicious. It has been in my weekly meal rotation a lot lately because I picked some up at Bulk Barn and fell in love with how delicious it is. I put it in soup, as well as made skillet meals like this one and it turned out so tasty every time.
This orzo skillet is creamy, rich and flavourful. Its tangy, garlicky and a tiny bit sweet. Served with the seitan chick’n, its a perfect meal. You can also serve with beans, baked tofu or any sort of mock meat. You know I love my seitan chick’n recipe so much and make it at least weekly. So easy! And so yummy!
You start by searing the chick’n in the skillet first. Its been rubbed and seasoned with paprika, thyme salt and pepper, so it gets a lovely orange colour when fried in the pan for a few minutes.
Then, set it aside and start the orzo. You fry the onions and garlic, and then add everything else and simmer until the orzo is cooked. It only takes about 10 minutes! Then add the chick’n back to the skillet to warm up, and serve. The perfect fast weeknight meal if you ask me!
A weeknight wonder! Vegan seitan chick’n served over creamy dijon orzo.
1 batch seitan, made into 4 cutlets instead of nuggets, not breaded OR 12 ounce block of tofu, pressed and cut into pieces (see note)
1 tbsp all purpose flour
1 tsp paprika
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
oil for frying
2 tbsp vegam butter or oil
1/3 cup diced onion
2 cloves garlic, minced
1 cup orzo
400 mL (1 can) coconut milk
2 tbsp smooth Dijon Mustard
1 tsp maple syrup
juice of 1/2 lemon
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 cup chopped greens like spinach or kale
In a small bowl, mix together the flour, paprika, thyme, salt and pepper. Rub the chick’n with the mixture so the outside of each piece of coated.
To a large skillet or frying pan on medium heat, add a drizzle of oil. Sear the chick’n on all sides until golden, about 10 minutes total. Remove from skillet and set aside.
Return skillet to medium heat and add vegan butter, garlic and onion. Fry about 4 minutes, until onion starts to turn translucent.
Add the orzo, coconut milk, maple syrup, dijon, lemon juice, thyme, salt and pepper and stir to combine. Bring to a simmer and cook, stirring frequently, about 10 minutes until orzo is cooked and most of the liquid has been absorbed.
Add the greens and stir in until wilted, about 1-2 minutes. Add the chick’n back to the pan and nestle it into the orzo. Keep on the heat a few minutes until warmed. Serve.
If using tofu, you might need a bit extra of the spice mix to get it all coated. This doesn’t have to be exact, you just want to season and add flavour to whatever protein you’re using.
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