Apr 10, 2021

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.  

 




© 2021 Copyright Zsu Dever. All rights reserved.









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vegan vegetarian meatless plant-based

4 comments:

  1. Guess who has some seitan cutlets in the freezer, some orzo in the pantry, and some natural soy yoghurt in the fridge??

    Me. The answer is.... me!

    ReplyDelete
    Replies
    1. You're too cute! I would have guessed you, as well, even if you hadn't said so :D

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    2. I made this last night! It was just me eating, so I ended up making seitan for one, 1/3 of the sauce, and 1/2 of the rice orzo pilaf. It might sound weird, but hear me out! I used some seitan cutlets from my freezer that are made by a small Australian producer. Anyway, I served over wilted (aka microwave zapped) baby spinach, and I ate half the orzo, all the seitan, and most of the sauce. And it was delicious! I really loved how the orzo in the rice made it so nice and chewy. Confession: I sauteed my onion and toasted the rice and orzo, then stuck it in my rice cooker so I could sit down and catch up on Drag Race while it was getting ready.

      I had deliberately made more pilaf than needed because I wanted to make leftovers into a salad for work lunches. I mixed it with some of the leftover sauce, some peas and chopped celery, and some white beans. I will get two nice lunches out of this!

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    3. It does not sound weird at all! It sounds genius! It's all about making it work and this worked for you and your needs, so yeah! Yes, toasting both is actually the way it should be done, but I skipped a few traditional steps in favor of speed. I have a pilaf in EVE and it is toasted, so you have that nailed. And catching up on Drag Race is paramount, so way to go there, too :D

      Overall, you rocked this recipe, with some wonderful adaptations. Love the sound of them and of your enthusiasm!! Thank you for sharing your tips and tricks!

      Delete

Thanks for your comment! I'll check if it's spam and post if it is not. I appreciate your time and effort for commenting! ~ Zsu