How long to cook the vegetarian version?
I am making this (delish) recipe for a small dinner party: https://food52.com/recipes...
I've made it for groups before, and I just double the recipe, cook it for a bit longer (about 2 hours total), and it comes out great.
This time one of my guests is vegetarian - I figure I can make a separate version of the dish without the chicken and add some tofu. So I'll be cooking two pans of chicken, and one pan of my veggie version.
My question is: when should the vegetarian version go in the oven and for how long? Should it go in with the chicken, or later? Thanks!
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9 Comments
Agree recipe sounded delicious, nice to have report :)
Now that you've made it, and thinking of a company dinner, which if any of the additions - onions, cauliflower, toasted nuts, your own ideas - would you add?
To answer your question, the vegetarian version for roughly the same length of time, to develop the sauce, and add the tofu for the last quarter to half hour.
For another idea (from someone who spent more than 20 years as a vegetarian) and didn't develop a big taste for tofu, the dish sounds complex and substantial as it is - both in amount of protein and textures.
Maybe make for the vegetarian guest by just omitting the chicken. If that seems too little, add some more of each garbanzos, potatoes and yogurt. Maybe garnish with some toasted nuts to replace the crunchy texture of the chicken skin.