Description
A weeknight wonder! Vegan seitan chick’n served over creamy dijon orzo.
Ingredients
Paprika Chick’n:
- 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
Orzo:
- 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
Instructions
- 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.
Notes
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.
- Prep Time: 30 minutes (if making the seitan)
- Cook Time: 30 minutes