Vegan Tasty
Deliciou 'Chicken' with Broccoli
FOR THE 'CHICKEN':
In a fairly good-sized mixing bowl, add to a package of Deliciou 'chicken' and mix in:
• a bit of Herbamare salt, freshly ground black pepper, some 'Italian' herbs (I used GFresh), and any Deliciou seasoning of your liking — I used 'Everything'. Toss to blend.
• Dice a tablespoon of capers and a dozen or so of black olives.
• Prepare the "liquid" as called for by Delicious: I used a splash of Maggi, dry sherry, Chinese cooking wine, and dill pickle vinegar. Should be about a cup (240ml).
Add (as the Deliciou instructions say) a tablespoon of neutral oil and the 'liquid' to the dry mixture, mix well, and let sit for ±20 minutes.
FOR THE BROCCOLI:
Cut up the amount of broccoli you want into bite-sized peices, including stalk, stems, and flowerets. Steam for about 15 minutes, until everything is tender. Set aside.
Slice a couple of mushrooms (halve, then slice) and set aside.
Prepare a sauce of the juice of 1/2 lime, a splash of Maggi, a splash of Chinese cooking wine, and dry sherry. Crush a small clove of garlic in a garlic press an stir in. Be ready to add a fork-full of cornstarch and stir to mix well.
TO PREPARE:
Fire up a large skillet, add some neutral oil (I used rice bran) and form the 'chicken' mixture into burger-sized patties. Place in the skillet and let brown on one side, about 2 - 3 minutes.
Fire up another skillet ( I used a 'fait tout') and in a glug of olive oil sauter the mushrooms.
Turn the 'chicken' patties if they're getting golden brown, and continue on the other side.
Add the broccoli to the mushrooms, and cover to warm everything up.
When you're ready to serve, uncover the veggies and add the sauce, stirring so that it thickens evenly.
Warm a couple of plates, and enjoy...
Vegan Tasty
Deliciou 'Chicken' with Broccoli
FOR THE 'CHICKEN':
In a fairly good-sized mixing bowl, add to a package of Deliciou 'chicken' and mix in:
• a bit of Herbamare salt, freshly ground black pepper, some 'Italian' herbs (I used GFresh), and any Deliciou seasoning of your liking — I used 'Everything'. Toss to blend.
• Dice a tablespoon of capers and a dozen or so of black olives.
• Prepare the "liquid" as called for by Delicious: I used a splash of Maggi, dry sherry, Chinese cooking wine, and dill pickle vinegar. Should be about a cup (240ml).
Add (as the Deliciou instructions say) a tablespoon of neutral oil and the 'liquid' to the dry mixture, mix well, and let sit for ±20 minutes.
FOR THE BROCCOLI:
Cut up the amount of broccoli you want into bite-sized peices, including stalk, stems, and flowerets. Steam for about 15 minutes, until everything is tender. Set aside.
Slice a couple of mushrooms (halve, then slice) and set aside.
Prepare a sauce of the juice of 1/2 lime, a splash of Maggi, a splash of Chinese cooking wine, and dry sherry. Crush a small clove of garlic in a garlic press an stir in. Be ready to add a fork-full of cornstarch and stir to mix well.
TO PREPARE:
Fire up a large skillet, add some neutral oil (I used rice bran) and form the 'chicken' mixture into burger-sized patties. Place in the skillet and let brown on one side, about 2 - 3 minutes.
Fire up another skillet ( I used a 'fait tout') and in a glug of olive oil sauter the mushrooms.
Turn the 'chicken' patties if they're getting golden brown, and continue on the other side.
Add the broccoli to the mushrooms, and cover to warm everything up.
When you're ready to serve, uncover the veggies and add the sauce, stirring so that it thickens evenly.
Warm a couple of plates, and enjoy...