This walnut sauce is a simple, but delicate and perfectly balanced complement for vegetarian chicken. Smooth and creamy with crunchy chunks. Together it’s one of those so-good-have-to-eat-more type of dishes. We adapted it from The Sultan’s Kitchen: a Turkish Cookbook by Ozcan Ozan for our vegetarian diet.
- 2 lbs Gardein meatless crispy chick’n (we use the Mandarin Orange variety, and leave the sauce out for a different purpose)
- 2 t paprika
- 2 T butter
- 1 small yellow onion, chopped
- 1 t garlic, minced
- 1½ T paprika
- 1 t chili powder
- 2 c veggie broth (1 Knorr vegetarian bullion cube dissolved in 2 cups of boiling water)
- 2 slices day-old white bread, crusts removed
- 1½ walnuts, chopped
- ½ t salt, or more to taste
Preheat the oven to 425ºF.
Place the Gardein meatless chick’n in a single layer on a greased baking pan. Sprinkle the paprika over the top of the chick’n. Bake in the oven for 9 minutes. Flip over each chick’n piece, place back in the oven and bake for another 9 minutes more.
Heat the butter in a small sauce pan over medium heat. Add the chopped onion and stir-fry for 2 minutes until the onion is soft but not brown. Add in the garlic, paprika, and chili powder. Turn off the heat and immediately remove the mixture from the pan to a food processor.
Add the remaining sauce ingredients to the food processor. Blend the sauce until mostly smooth with a few chunks. Add more salt as needed, to taste.
To serve, slice the baked chick’n strips. Liberally pour the sauce on top.