ORZO NOURISH BOWL WITH SEITAN CHICK’N NUGGETS AND MAPLE ROSEMARY CARROTS AND PARSNIPS
• • • • • •
IN MY BOWL 👉🏻 Chipotle sea salt asparagus, thyme and lemon zest orzo, baked maple rosemary carrots and parsnips, seitan chick’n nuggets and a spicy sunflower butter and sundried tomato dip.
❇️ FOR THE SEITAN ⤵️
🔹1 cup vital wheat gluten
🔹1 cup cold water
🔹1 tbsp soy sauce
🔹1 tbsp neutral oil
🔹1 tsp liquid smoke
🔹1 tsp @betterthanbouillion or ½ bouillon cube
🔹 Seasoning: 1 tbsp each onion powder and garlic powder, 1 tsp each smoked paprika and sea salt and ½ tsp cayenne
❇️ METHOD ⤵️
🔹Bring a pot of water to a boil then lower heat till it’s no longer boiling, but still very hot.
🔹In a high speed food processor combine all the ingredients together and process for 5 mins, until dough is nice and stretchy.
🔹Knead dough by hand 2 mins then chop into small pieces. Keep in mind they will double in size once cooked.
🔹Add to the pot of hot water and let cook uncovered 45 mins, making sure the water never boils.
🔹Drain and eat as is, saute or bread and air fry like I did.
❇️ FOR THE NUGGETS ⤵️
🔹3-4 cups seitan chunks
🔹¾ cup AP flour
🔹¾ cup plant milk
🔹1 cup panko breadcrumbs
🔹2 tbsp oil
🔹Seasoning: 1 tsp each garlic powder, onion powder, smoked paprika, Italian herbs, lemon pepper and salt
❇️ METHOD ⤵️
🔹In a bowl combine together the flour and all the seasonings then add the plant milk and whisk till well incorporated. Place the breadcrumbs in a separate bowl.
🔹Taking each seitan chunk at a time, dunk first in flour milk mix then dredge in breadcrumbs.
🔹Transfer nuggets to an air fryer, drizzle with the