Ingredients Jump to Instructions ↓

  1. 2 T. olive oil

  2. 4 skinned, boned chicken breasts, cubed, or 2 packages prepared seitan, rinsed and chopped

  3. 1 c. water

  4. 2 vegetable bouillon cubes

  5. 4 c. baby spinach , washed and dried

  6. 3/4 c. milk or unsweetened soy milk

  7. 3 heavy T. Dijon or other spicy mustard

  8. 1 T. cornstarch

  9. 1/2 c. water

Instructions Jump to Ingredients ↑

  1. Brown seitan pieces in olive oil. Remove from pan. Turn heat to just below medium. Add 1 c. water and boullion cubes and simmer for a couple of minutes until cubes dissolve. Add spinach, let wilt (about 10 minutes). Add soy milk and mustard and stir until well-blended. Replace seitan in pan and simmre for about 15 minutes. When ready to serve, put 1 T. of cornstarch in ½ c. of water. Stir, then add to pan. Let sauce thicken. Serve over brown rice or noodles.


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