Friday, October 2, 2015

Dining In - Curry Mustard Seitan with Yellow Rice (Vegan Version of Chicken Kitchen Chop-Chop® and Pollo Tropical TropiChops®)

Vegan Curry Mustard Seitan with Yellow Rice Veega
Curry Mustard Seitan with Yellow Rice

This is a first for this blog, but I am finally posting a recipe that was not prepared by me! My loving and skilled non-vegan boyfriend did all the cooking on this one. It's also an original recipe, handcrafted by him! The photo doesn't do it any justice - it was a knockout.

The inspiration for this dish came from a homemade dinner he cooked just a couple of nights earlier, a non-vegan copycat version of his favorite meal in Miami, where he lived for many years...Chicken Kitchen's Chop Chop dish. The original dish consists of chopped chicken breast, yellow rice, and an addictive curry mustard sauce (you could drink this stuff it's so good). He was so proud of his work in recreating a dish he never thought he would get to enjoy up north so he wanted me to enjoy it, too!

It was adapted from the non-vegan version he created for himself - recipes for that can be found here.  I totally gorged on this, it was tasty!

Serves 2 (really hungry people!) to 4

Yellow Rice

1 cup yellow rice
1 cup plus 2 tablespoons water
1 cup plus 2 tablespoons vegetable broth (we used, organic, low sodium)
2 tablespoons Earth Balance margarine 
1/2 packet of Goya Sazón with Azafrán seasoning
1/4 teaspoon salt (or skip if trying to keep the sodium down)

Curry Mustard Sauce

4 tablespoons vegan mayonnaise (we used Whole Foods brand)
1 tablespoon non-dairy creamer (try Silk or So Delicious brands)
1 tablespoon water
1 teaspoon curry powder
2 teaspoons yellow mustard

Vegan "Chicken"

Seitan strips or Chickenless Strips (from Trader Joe's)
1 teaspoon salt and pepper
1 tablespoon vegetable oil

Seitan, Vegan Mayo & Vegetable Broth

 Yellow Rice Veega
To Prepare Yellow Rice:

In a medium pot, bring water, broth, seasoning, margarine, and salt to a boil over medium-high heat. 
Add rice and stir. Cover the pot, reduce the heat to medium-low, and simmer 20 minutes, stirring occasionally. 
Remove from heat and leave covered when the rice is tender.

To Prepare Curry Mustard Sauce:

Vegan Curry Mustard Sauce from Chicken Kitchen  
Combine all ingredients in medium bowl and use a whisk to blend. Stir vigorously until well combined. Add more or less water depending on how thick you want your sauce.

To Prepare Vegan Chicken:

In a medium frying pan, heat oil on medium-low heat and then add your choice of vegan protein.

Sprinkle on salt and pepper and allow to warm for approximately 5 minutes. Stir occasionally to ensure the vegan protein heats evenly and does not burn.

To Prepare Dish:

Start with a portion of yellow rice,  layer on a helping of vegan protein (in this case chopped seitan), and pour a generous amount of curry mustard sauce on top. Serve and enjoy a Miami tradition!

From Veega Blog Vegan Chicken  Kitchen Chop Chop!
Vegan Chicken Kitchen Chop Chop!

1 comment:

  1. That looks Amazing Veega! You are so lucky to have such talented, thoughtful, creative, resourceful, brilliant, and (clearly) devastatingly handsome boyfriend. Hang on to that one and never get angry when he leaves his clothes on the couch!


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