This Vegan Sweet Lime Dijon “Chicken” is full of flavour yet so simple! Made with a 3-ingredient sauce (my fav!) and ready in about 10 minutes. I like to use homemade seitan “chicken” but feel free to sub tofu or any vegan chicken alternative. It is quickly pan-fried until golden, then add the sauce, some garlic and bok choy (or broccoli, kale, etc) and fried a few more minutes. Serve over rice or quinoa and enjoy!
Liv’s Meal Prep Tips!
Brown Rice: I actually started making my brown rice in an instant pot and it changed. my. life!!! I used to do it the slow stovetop way but was always having to add more water, unstick it from the pot and wait sooooo long. Now, I just add 1 cup of brown rice to my instant pot with 1 1/4 cups of water. Pressure cook for 15 minutes, then you have perfectly fluffy brown rice! I do it at the start of the week so I can make quick lunches like this all week!
Vegan Chicken: I also loooove to make a batch of my seitan “chicken” (which is another 15 minute instant pot recipe). I use it (unbreaded) it in place of chicken for things like stir fries, quick lunches like this, on vegan bbq “chicken” pizza, and in wraps! It is so easy and its all about how you cook and season it. If you prefer crispy nuggets, follow the instructions in that recipe for breading and frying. So yummy!
I saw this sauce idea on the NYT Instagram and although it was on shrimp – I just thought it sounded so yummy! A mix of lime juice, maple syrup and dijon mustard. This tangy sauce is delicious! Especially when you add sone garlic, fresh veggies and salt.Print