Vegan Seitan “Chicken”Paprikash

Vegan “Chicken” Seitan Paprikash

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This is a stovetop version of my Grandmother‚Äôs traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil.¬†If you are not interested in using a ‚Äúfake‚ÄĚ chicken product, or would like this dish to be gluten free, chickpeas replace the ‚Äúchicken‚ÄĚ in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on. ¬†Serve this with a huge side of Saut√©ed Kale.

1 pound chicken style seitan, drained (Westsoy makes a chicken seitan) or make your own! Or 1 can or 1-1/2c chickpeas

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

4c Water

2T Hungarian paprika

1 1/2c white basmati or carolina rice

1 bouillon cube or replace the water with veggie broth

In a large heated pot, saut√© ¬ľ of the onion in 1 T of oil until golden and just brown. Add the ‚Äúchicken‚ÄĚ and saut√© until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and saut√© for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to saut√© until the onions are soft and translucent. Add the cooked rice and add back in the ‚Äúchicken‚ÄĚ, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.

Ellen‚Äôs Vegan Chicken & Rice

Ellen's Vegan Chicken & Rice

Ellen’s Vegan Chicken & Rice

I was watching a cooking show on traditional southern cooking and was inspired to make this simple, loving, nourishing porridge style comfort food- completely gluten & cruelty free ūüėČ

Wheat-free, Gluten-Free

1-1/2c white basmati rice or long grain

1 medium onion, minced

1/2t turmeric (fresh or dried)

4.5oz of Beyond Meat Chicken Strips (1/2 a package), room temperature, thinly sliced

2 vegetable bouillon cubes

1/2t black pepper

1t-pink salt

1t-smoked salt

1t chipotle powder *optional

1/4c extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6-8c of water to a boil.

In a large soup pot, add ¬Ĺ of the olive oil and saut√© ¬Ĺ of the onions, until golden and soft. Add the sliced vegan chicken and saut√© over medium heat for 2-3 minutes until it shows signs of crisping and the onions caramelize and darken. Remove from the pot to a dish, cover with a plate or lid and set aside.

In the same pot, add the remaining olive oil and onions, salts and peppers and sauté just until the onions are golden and aromatic. Add in the hot water and the vegetable bouillon. Stir in the uncooked rice. Bring to a low boil and reduce heat and simmer for 30-40 minutes, uncovered, stirring occasionally adding additional water if needed. In the last 5 minutes of cooking add back in the cooked chicken.

Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve on its own or with a side of fresh, steamed or sautéed greens.

Red lentil Dal with Spinach

*red lentil dal with spinach

I made this tonight- SO delicious..I steamed white basmati rice with cumin seeds and it was a perfect whole, quick, satisfying meal. I had a 1/2 of a fresh tomato left over that needed to be used so I added it to the mix- could use more tomato for sure or omit entirely. Totally gluten free.

I highly recommend. XO

Red lentil Dal with Spinach

1  onion, small dice

1‚ÄĚ fresh ginger, grated

2T fresh green curry paste

1t mustard seeds

1t cumin seeds

1t ground cumin

1/4t cayenne pepper or 1 pepperonicini

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

1c red lentils, uncooked

3T fresh cilantro, chopped *opt

1 fresh tomato, medium dice *opt

2c fresh spinach, cleaned and trimmed

4c water- boiled

In a large pot, heat up the spices; cumin, mustard, turmeric, dried pepper (red and black) until fragrant. Add the olive oil and sauté the onion with the ginger in the olive oil just until golden. Add the tomatoes and lentils and  cover with the boiling water. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have softened.  Add the spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve over white or brown basmati rice.

Hungarian Vegan “Chicken” Paprikash

*vegan paprikashThis is a stove top version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil, with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil.¬†If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on. ¬†I served this with a huge side of Saut√©ed Kale.

Vegan Chicken Paprikash

1 pound vegan chicken pieces, drained (I use  Westsoy)

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

1 clove garlic, smashed and minced

4c Water

2T Hungarian paprika

3c sprouted brown rice, pre-cooked OR 1 1/2 basmati or Carolina rice un-cooked

1 bouillon cube or replace the water with veggie broth

In a large heated pot, saut√© ¬ľ of the onion in 1 T of oil until golden and just brown. Add the fake chicken and saut√© until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and saut√© for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to saut√© until the onions are soft and translucent. Add the cooked rice and add back in the chicken, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.