Gardein: New Meat-free Products are Worth a Try

March 09, 2010 By: Megabeth Category: Article, Main Dishes, Product Review Print This Post Print This Post

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gardein chick'n scallopini

Several months ago, I noticed a new crop of meat-substitute products from gardein that appeared in the produce section of our supermarket. Now, these products have taken on a life of their own as they’ve been featured both on the Oprah and Ellen shows in cooking demonstrations. I can see why, at least from the few products I’ve tasted, gardein is pretty good. According to it’s website, gardein products are made with made from soy, wheat and pea proteins and formed into a dough which is precooked to create it’s unique texture.

The line of gardein products includes BBQ Skewers, Chick’n Filets, BBQ Shreds, Santa Fe Good Stuff, various stir fry flavors and more. I picked up the gardein chick’n piccatta and decided to use a recipe that was on the back of the package for my inaugural try of this product.

The patties had a nice “bite” to them – not rubbery or dry. They sauteed well and had a little bit of a crust on them which soaked up the lemon sauce used in the recipe. This recipe only uses one pan so that’s a bonus and was pretty much done in about 10 minutes. I served the chick’n with some spinach with vegan cheesy sauce. A fast and easy “gourmet” dinner is always something I’m looking for…

Strangely, the recipe on the back of the packet did not provide measurements for the ingredients so I judged by eye. These measurements are what I used to make the suggested sauce.

Gardein Chik’n Scallopini

– 2 gardein™ chick’n piccatta patties
– flour
– 1 cup white wine or vegetable broth
– 1 Tablespoon capers
– 1 Tablespoon butter or soy margarine
– 1 Tablespoon lemon juice
– 1 Tablespoon chopped fresh herbs (parsley, oregano or basil)

Lightly dust scallopini with flour and saute in a little olive oil until browned on each side. About 2-3 minutes over medium-high heat. Remove from pan. (The package warns not to overcook.)

Add capers or vegetable stock into cooking pan. Reduce by half.

Turn off heat. Whisk in butter and lemon juice and add fresh herbs. Return scallopini to pan with sauce to coat. Serve.

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