maple-dijon seitan with rice pilaf

  

Overview

Time: 45 minutes
Dishes: large skillet, medium pot

Hello, hello Dear Readers!

When I was a youngster, I worked at Bakers Square, where I really loved the Honey Mustard Sauce. Of course, the sauce was over chicken, but I was veg by then and put the sauce over baked potatoes. Here I bring you the vegan version, complete with Easy Simple Seitan cutlets. I am sure they would be great with Gardein, as well.

The sauce has quickly browned onions before adding the yogurt, Dijon and maple. Your yogurt can be sweetened because the maple is sweet, so just adjust the amount of maple depending on the sweetness of the yogurt.

I used cashew milk yogurt by Forager, and I am certain that a coconut based yogurt will impart coconut flavor, for better or worse. 

I absolutely adore rice pilaf and this dish lends itself to a simple pilaf, so I incorporated that into the recipe. All told, the recipe took 40 minutes to prepare, from fridge to table, with delicious results. Serve with a green salad and you are set with a complete meal in very little time.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Make the rice first.
• Mince 1/4 of the onion while the medium pot heats. 
• Slice the rest of the onion while the seitan browns.
• Move the seitan to a plate or the cutting board once browned.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Maple-Dijon Seitan with Rice Pilaf

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Serve with green salad or steamed broccoli.

1 tablespoon olive oil

1 cup long-grain white rice

1/2 cup orzo 

1/4 large onion, minced 

2 cups vegetable broth 

1 tablespoon olive oil

8 Easy Simple Seitan Cutlets

3/4 large onion, thinly sliced 

2 garlic cloves, minced

1 1/2 cups plain yogurt

3 tablespoons Dijon mustard

1-2 tablespoons maple syrup (depending on sweetness of yogurt)

1. Rice Pilaf: Add the oil to a medium pot over medium heat. Add the rice, orzo, onion, garlic. Stir well and cook until golden, about 4 minutes. Add the broth, cover and bring to boil. Reduce heat to medium-low and cook until the rice is tender, about 15 minutes. Season with salt and pepper. 

2. Seitan: Add the oil to a large skillet over medium heat. Add the seitan cutlets and brown both sides, about 2 minutes. Remove to a plate.        

3. Onions: Add the onions and garlic to the skillet. Season with salt. Cook, covered, until browned, about 8 minutes. Stir as needed. Add splashes of water as needed. 

4. Sauce: Remove the Onions from the heat. Add the yogurt, mustard, maple. Stir well. Taste and add salt and pepper. Add the Seitan cutlets to the sauce. Serve with the Rice.  

 

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