Braised Vegetarian Chik'n with Veggies

Servings 4
Author Debi


  • 1 tablespoon packed brown sugar
  • ½ tablespoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 4 Quorn Chik'n Cutlets
  • 1 tablespoon grapeseed or olive oil
  • 1 medium onion sliced
  • 1 bunch small whole carrots peeled and trimmed
  • ¾ pound tiny fingerling potatoes
  • 2 tablespoons all-purpose flour
  • 1 – 2 tablespoons low-sodium soy sauce*
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon fresh thyme plus more for garnish
  • 2 cups Cooked Egg Noodles optional


  1. Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken. Let stand 10 minutes.
  2. In a large cast iron skillet or other oven-proof skillet, heat oil over medium-high heat. Add spice rubbed chicken; cook until browned on both sides. Remove chicken from skillet, and set aside.
  3. In the same skillet, add the onion, carrot, and potatoes, and cook about 5 minutes or until beginning to brown. Stir in flour; cook and stir 1 minute. Stir in soy sauce, broth, and thyme. Bring to a simmer. Return chicken to skillet. Cover with aluminum foil, and bake 40 minutes. Serve over cooked egg noodles, sprinkled with thyme and additional black pepper.

Recipe Notes

*The amount of soy sauce varies depending on how salty your broth is. Salty broth? Use 1 tablespoon. No salt in the broth? Use 2 tablespoons soy sauce.

Adapted from Better Homes and Gardens