Veggie chicken paprika and broccoli rice bowl

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This was really good! It's an (almost) vegetarian version of chicken paprika, in a rice bowl form-factor. I like it this way better.


I made it with 80 grams of gardein chick'n strips. The package says teriyaki, but they're plain if you don't use the sauce, and I did not use the teriyaki sauce in this recipe.

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That was 5 strips, though they vary in weight from package to package, so it might be more or less. Microwave for 30 seconds from frozen on high and then dice into bite-sized pieces.

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And the rest of the ingredients:

1/4 yellow onion, finely diced
1 clove of garlic, minced
broccoli, cut into bite-sized pieces
1/2 tbsp. hot paprika and 1/2 tbsp. sweet paprika, to taste
4 oz. concentrated chicken or veggie stock
80 grams veggie chicken, diced
1/8 cup sour cream

I used 1 tbsp. More than Gourmet chicken stock concentrate in 4 oz. of boiling water, which is why this recipe isn't vegetarian. However you could substitute veggie stock concentrate, or regular veggie stock and it should work just as well.

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Cook the onion and garlic, and the veggie chicken in a sauté pan until the onions are translucent and the veggie chicken browned.

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Add the paprika, chicken or veggie stock, and broccoli. Stir, then cover. Cook over medium low heat, covered, for 4 minutes.

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Serve over rice. I used pre-cooked white sushi rice, that I put in the bowl, and microwaved for 36 seconds.

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When the broccoli is cooked, uncover and check the liquid quantity. You want some, but not too much since it would make the sauce too watery. If there's too much, boil it off. If there's too little, add water.

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Push the veggie chicken and broccoli to the side then add the sour cream to the paprika stock. Once the sauce is thoroughly mixed, combine everything well.

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Serve over rice.

About this Entry

This page contains a single entry by Rick Kasguma published on November 10, 2017 4:26 PM.

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