Another super simple and easy vegan dish - this time inspired by the classic "Chicken & Rice" from Ghana.
I used myself-made seitan (klick here, to see the recipe) as substitute for the chicken and it was delicious! I really liked, how all the flavors worked together - the sweetness from the peppers, the saltiness of the soy sauce, the taste of citrus and the spiciness. Yum!
Give it a try! ^^
| course | country | time | difficulty |
| main | Ghana | 30min | easy |
Ingredients
Serves 2
Rice
I used the same method as in this recipe.
Sauce
| imperial | metric | |
| 8oz | 225g | Seitan |
| 2 EL | soy sauce | |
| 1/4 cup | 60ml | orange juice (100%) |
| 1 | garlic clove, pressed | |
| 2 tbsp | oil | |
| 1 big | bell pepper, red, chopped | |
| 1 | onion, chopped | |
| 1 | garlic clove,chopped | |
| 2 tsp | curry | |
| 2 tsp | paprika powder | |
| 1/2 tsp | cumin | |
| 1/4 tsp or more | chili | |
| 7oz | 200ml | coconut milk |
| to taste | salt | |
Instruction
Preparation 12-24h ahead: marinate seitan in orange juice, soy sauce and 1 pressed garlic clove If you're in a hurry, you can skip this step and add these ingredients directly to the dish.
- strain the seitan but save the marinade for later
- set up the rice (see link above)
- in a pan, heat some oil and cook seitan and onions on high heat until evenly browned
- add chopped garlic and pepper and roast a few minutes together
- add spices and stir
- add marinade and coconut milk
- if the consistence is to runny for your taste, mix 1 tsp starch with a bit of cold water in a small container, add it to the sauce and bring to boil (there's also gluten-free starch, if you're sensible to gluten)
Serve seitan ragout with rice and chopped cashews