Ingredients:
1 Package of Original Right Rice, prepared according to directions
1 Package of Quorn Chik'n Cutlets
1/2 tbl of Chickenless bouillon, mixed with 1/3 cup of water
8 ounces of mushrooms, chopped
1 bunch of Asparagus, chopped
1 head of broccoli, chopped
10oz of cherry tomatoes
1/2 cup of Vegan Butter, plus 1 tbl
1/4-1/3 cup of a vinegar based hot sauce
1 tbl of maple syrup
2 tbl of crushed garlic
Olive oil
Salt and Pepper
Directions:
Preheat oven to 425
Toss your veggies in a little olive oil
Season with salt and pepper
Place onto baking sheet (You can either keep the vegetables separate on the sheet or mix them all together)
Place into oven and bake for roughly 20 minutes, shaking pan halfway through, until browned
While vegetables are cooking prepare your chicken cutlets
In a non stick skillet add your chicken bouillon and water
Heat to medium-high and add your cutlets
Cook for 4 minutes, turning halfway through
Remove from pan(most the liquid should be gone)
Chop the cutlets into bite size pieces
Return cutlets to pan and turn heat down to low-medium
Add in half of your butter, garlic, maple syrup and hot sauce
Mix well
Cook for roughly 25-30 minutes turning every few minutes
Add remaining butter halfway through (reserving 1 tbl of butter for later)
Cook until starting to brown (turn up heat if not cooking and getting sticky)
Remove chicken from pan and set aside
Don't clean out pan
Return pan to heat and add 1 tbl of butter
Once melted add in your prepared rice
Mix well
Mix in your veggies and chicken
Season with salt and pepper
Plate
To plate into Stack:
Line a Ramekin with saran wrap
Press your rice mix firmly into ramekin until its fully packed with rice
Carefully flip your ramekin upside down onto your plate
Slowly remove ramekin and saran wrap
Garnish with fresh parsley