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Creamy Dijon Orzo Skillet with Vegan Paprika Chick’n

  • Author: Liv B
  • Total Time: 1 hour (less if using tofu)
  • Yield: 3-4 servings


A weeknight wonder! Vegan seitan chick’n served over creamy dijon orzo.


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


  • 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


  1. 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.
  2. 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.
  3. Return skillet to medium heat and add vegan butter, garlic and onion. Fry about 4 minutes, until onion starts to turn translucent.
  4. 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.
  5. 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.

  • Prep Time: 30 minutes (if making the seitan)
  • Cook Time: 30 minutes

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