Most conventional cookbooks will have a recipe for a Chicken and Broccoli Pasta. This recipe, Broccoli and Sun-Dried Tomato Pasta, takes the place of those drab pasta dishes and replaces the lackluster broccoli and chicken with bright crisp-tender broccoli and flavorful seitan in a sun-dried tomato sauce.
The broccoli cooks quickly in the same water that will cook the pasta. The broccoli is then spread out on a plate to cool and retain its bright color and texture, thereby avoiding the limp broccoli syndrome. The seitan is my Simple Chicken Seitan. The sauce is made with sun-dried tomatoes and vegan sour cream, which takes the place of the traditional dairy cream.
This dish doesn't take too long to make as long as you have seitan on hand. However, there is nothing wrong with doubling up the broccoli and skipping the seitan all together; the dish suffers none.
This was a great addition to our weekday meal round-up; not terribly difficult and relatively fast.
sun-tomatoes, onion, garlic: $2
vegan sour cream, broth: $1.50
Total to make 4 servings: